The first auto-generated result when “How do you cook…” is typed into Google is, “…bacon in the oven?” Apparently that’s what everybody wants to know so I’ll tell you.
Cooking bacon in a pan on the stovetop yields messy grease splatter and curly strips of unevenly cooked pork and fat. No matter how much you swear by your southern granny’s cast iron griddle or nonstick pans, cooking bacon in the oven is the way to go for picture perfect rashers.
The gentle, surrounding heat of an oven cooks the bacon at an even rate, which prevents proteins from seizing up. As a result, the strips stay flat and don’t shrink as much as they would if cooked in a pan.
Let’s get cooking:
Preheat an oven to 400 degrees Fahrenheit and position the racks on the upper center and lower center tracks. Line one or two sheet pans with parchment paper, depending on the amount of bacon you’re cooking. Two sheet pans are perfect for one pound of bacon cut into moderately thin slices.
Arrange the bacon in a single layer, not touching or overlapping any of its neighbors. Place into the oven for 14 minutes, rotating the pans halfway through the cooking time.
After 14 minutes, check to see if any slices on the outer edges are cooked and crispy. Transfer them to a paper-towel-lined plate then place the sheet pan(s) back in the oven to continue cooking for an additional 2 to 3 minutes.
Once all bacon is perfectly crisp and yet still flat, transfer the slices to the paper-towel-lined plate and allow excess grease to drain off.
If you are curious or confused about anything food related please email (firstname.lastname@example.org), tweet me (@chefwithablog), or post on Facebook (facebook.com/ChefKerryStanton). I’ll do my best to give you an honest and hopefully helpful response.