Bacon

There are two common options for bacon: standard or thick cut. Thick-cut bacon needs 3-5 extra minutes regardless of method, so adjust accordingly. A third, less common option is center cut which has less fat and crisps faster but shrinks more (not sure who wants less fat on their bacon but that's not my battle). You can store opened uncooked bacon by tightly wrapping it with plastic wrap in the fridge for up to a week or freeze individual portions flat in zip-lock bags for up to 3 months. Thaw under cold water.

Bacon is one of those ingredients where the method matters more than the technique. Putting it in a pan, the oven, or air fryer all produce different results and the right answer is based on what you're after. The pan gives you control and that rendered-fat flavor that's hard to beat. The oven gives you hands-free, perfectly flat strips every time. The air fryer is fast and somewhere between the two. Below you'll find times and temps for all three.

Despite being cured and often smoked, most bacon you buy at the grocery store is raw and needs to be fully cooked before eating. There's not a single internal temperature target that's worth recommending. Bacon is too thin for a thermometer to be practical. Instead, bacon is one of those things you cook by sight and texture: done bacon is browned and crispy but still slightly flexible. If it's floppy and pale, it needs more time. If it shatters when you bend it, you may have gone a bit far (though some people prefer it that way). Pre-cooked bacon exists but don't assume your bacon is safe to eat straight from the package unless it says so.