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This article's main point is that baking bacon in the oven—starting from a cold oven—is a more consistent and less messy method than pan-frying.


 

Key Takeaways

  • Use the cold-oven method: Place bacon on a baking sheet, put it in a cold oven, then set the temperature to 375°F (190°C).
  • Why it works: The gradual temperature increase allows the fat to render slowly, producing flatter, more evenly cooked bacon with fewer burnt spots.
  • Typical cooking times:
    • Standard-cut bacon: about 15–20 minutes
    • Thick-cut bacon: about 20–25 minutes
  • Best equipment:
    • A rimmed baking sheet is essential to contain grease.
    • A wire rack gives maximum crispness by allowing air to circulate around the bacon.
    • Foil or parchment paper makes cleanup easier if you don't use a rack.
  • Compared with other methods:
    • Oven: best for large batches and even cooking.
    • Air fryer: good but limited capacity.
    • Microwave: fastest, but generally inferior texture and flavor.
  • Save the bacon grease: Strain and refrigerate it for cooking eggs, potatoes, onions, and other savory dishes.
  • Storage:
    • Refrigerate cooked bacon for 4–5 days.
    • Freeze cooked strips individually for longer storage.
    • Reheat in a dry skillet to restore crispness.
  • Candied bacon tip: Add maple syrup or brown sugar during the last 5 minutes of cooking to avoid burning.

Simple Step-by-Step Method

  1. Line a rimmed baking sheet with foil or parchment (optional).
  2. Arrange bacon strips in a single layer.
  3. Place the sheet in a cold oven.
  4. Set oven to 375°F (190°C).
  5. Bake until desired crispness:
    • 15–20 minutes for regular bacon
    • 20–25 minutes for thick-cut bacon
  6. Transfer to paper towels to drain.
  7. Save the rendered fat if desired.

One thing to note: while the article strongly promotes the cold-oven method, many cooks also get excellent results by placing bacon into a preheated 400°F (205°C) oven. The best choice often comes down to personal preference for texture and convenience.