Cook in a pot instead of a pan and you'll deal with way less splatter. Bit more frustrating to flip, but not a huge deal if you use tongs instead. Also, put the bacon in a cold pan, THEN let the pan heat. Less splatter, more rendered fat

March 01, 2026 - 18:22 UTC

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At that point just bake it in the oven.
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Oven is actually my preferred method, a pot over a heat source is just more accessible imo. Harder to make an oven if you're out camping, less dishes because you'll probably use the pot/pan to make eggs, etc
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1. Baking tray (WITH lip)
2. Parchment paper
3. Bacon laid flat
4. 450 degree (Farenheit) oven
5. 30 minutes or so (depends on bacon thickness, preferred crispness)
6. Transfer to paper towel to cool/absorb excess grease.

0 splatter.
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Baking is way easier, yeah. Extra tip, make sure the oven is cold before putting the bacon in. I get better results that way.
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You can cook bacon in a pan with a thin layer of water. The bacon will render gently as the water cooks off, resulting in evenly cooked strips with no splatter. It genuinely works.
www.delish.com/cooking/a58639/secret-to-perfectly-crispy-bacon/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_del_md_pmx_prog_org_us_18345007169&gad_source=1&gad_campaignid=18339119658&gbraid=0AAAAACq-IPycfVbChLMbwwVWeBrAL0lLd&gclid=EAIaIQobChMI3szqrrf_kgMVrQqtBh3kFQpzEAAYASAAEgKVT_D_BwE
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