Stop fighting a losing battle with a grease-spattered stovetop. If you’re buying high-end bacon, you want a perfect crunch without the 20-minute cleanup. The real problem with a frying pan isn’t the taste, though. It’s all that popping and the errant grease spots that mark your skin and kitchen walls.
In an effort to find the best, cleanest way to make bacon for a Sunday brunch or BLT, I tried several methods, including the stovetop, oven and air fryer.
It turns out I’ve been doing it all wrong.
