Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jun 5, 2007 01:26 PM

Alternatives to pan frying bacon

I love bacon, but don't like the greasy mess it makes on my range when I cook it. Even with a splatter screen it coats the range, the backsplash, the neighboring countertop, etc. I once saw Emeril or Alton or someone cook it in the oven. Do you bake or broil? Temp? Time? I'd love to make it easier to cook without resorting to buying the questionable pre-cooked stuff. Thanks in advance.

  1. Click to Upload a photo (10 MB limit)
  1. Do you have a rimmed cookie sheet with an oven-safe cooling rack the same size? Put the rack on the cookie sheet and lay the bacon out in strips. They can touch, since they'll shrink. Bake at 375 for about 15 minutes. Brush them with maple syrup and then cook an extra 3-5 minutes, until your desired degree of doneness. Note that they do crisp up more after you remove them from the heat, so careful not to overdo them.

    1. As the previous poster mentioned the oven is a good method

      Another quick way is the microwave, on a plate with paper towels underneath the bacon and over the top to prevent splatter. It takes about 5-6 mins depending on how many pieces, and the microwave. My microwave has a cook sensor that tells me when its done.

      6 Replies
      1. re: swsidejim

        I've been using the microwave method for years now. Works great, plus the paper towels soak up a lot of the fat :-)

        1. re: sivyaleah

          Besides quickly heating up the water for the babies formula, using the timer function on the microwave, and the vent fan under the microwave, I think cooking bacon is the only other thing I use the microwave for.

          1. re: swsidejim

            yes yes and yes!!!

            just be sure to use plenty of paper towels.. I use about 4 on top and 6 on the bottom, and turn the whole shebang 1`/2 thru cooking. I give it about 4 mins per side for diced bacon and about 3 per side for sliced. Make sure the slices are not overlapping or piled up, otherwise you get crispy rashers top and bottom and nasty kinda stewed ones in the middle.

            1. re: purple goddess

              Yes. Brown very crispy bacon is yummy. Floppy stewed bacon is an abomination.

        2. re: swsidejim

          I've found the wonders of bacon in the microwave.
          Quicker and much less messy than a pan. Love it!

          1. re: QueenB

            I always have the problem of the bacon sticking to the paper towels and having to peel paper from all the strips. What am I doing wrong that it always sticks so?

        3. The oven method works great and you can get nice flat pieces of bacon but it makes a mess, too. I'd rather clean the top of our stove than the oven.

          1 Reply
          1. A semi-recent acquisition of the Owen Museum of Culinary Power Tools is yet another yard-sale find, a tabletop bacon cooker! This looks a bit like a small slotless toaster, and has a covered heating element over which one drapes the desired number of bacon slices - it holds six, I think - and then you close the side doors and turn it on. There's a drip pan, of course, very handy for those of us old-fashioned enough to save our bacon grease, even if there's nothing we're allowed to use it for any more. We cooked maybe one pound of bacon on it, then decided we'd had all the amusement it was good for; it went to the garage and I went back to the skillet.

            1 Reply
            1. re: Will Owen

              hey I have been looking for a bacon cooker like that the one that looks like a toaster with no slots...I had one and my wife sold it at a yard sale....are you interested in selling? me at

            2. A friend recommended that I try cooking it on the grill, and now it's the only way I do it. Extra flavor, drains the extra fat away, and for some reason it stays flat and doesn't curl up.

              5 Replies
              1. re: Veggo

                That's an awesome idea, but don't you get major flareups?

                1. re: othervoice

                  Surprisingly few, couple of flashes. Actually just enough to impart a little extra smokey flavor, and easily controllable. Try it.

                  1. re: Veggo

                    Always do it on the grill on a piece of aluminum foil and once the fat is rendered, I transfer it to the grill directly. Breakfast sausage is great too. If you have an old muffin tin, lightly butter them and crack and egg in there and you can grill bread too - no messy breakfast indoors!

                2. re: Veggo

                  Whoa. When I tried it on the grill I had 8-foot flames blasting out of the top of my Weber.

                  1. re: Bat Guano

                    But the flames don't last long, similar to the race cars with the parachutes. You have to admit it tasted good?
                    I guess you felt like the "Bat" out of hell! We'll leave the guano to describe your next real culinary disaster.