Kitchen Confidence

The Best Way to Cook Bacon

By • May 14, 2014 • 297 Comments

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: Why you should bake your bacon.

Bacon from Food52

No, we're not trying to deprive you of one of life's greatest pleasures: cooking bacon in a hot cast iron skillet, watching it curl into crimped little ribbons, smelling it waft up in fierce, meaty clouds, hearing it sputter and stutter like a seventh grade boy asking a girl to the movies.

We are trying to help you cook bacon better.

Because as glorious as cooking bacon on the stove can be, it's also a mess. There is grease all over the kitchen, and all over you. And because a pan is only so big, making a heaping plate of bacon is something that takes a while -- and will leave you smelling like a high-end dog toy.

Instead, you should bake your bacon.

Bacon from Food52

Heat your oven to 400° F. Put your slices of bacon on a baking sheet -- as many as you'd like, just make sure they fit into one layer -- and slide it into the oven. The bacon will sizzle in its own rendered fat, cooking it evenly. And fifteen minutes or so later, you will have those perfect little ribbons -- with minimal cleanup.

Bonus points: Carefully pour the hot bacon fat into a jar, and store it in the fridge. Use as you would lard or butter. 

What's your favorite way to cook bacon? Let us know in the comments! 

Jump to Comments (297)

Tags: bacon, how-to & diy, breakfast

Comments (297)

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about 19 hours ago Stanley Richard Leacock

It is fun and it's great to see not only different ways people prepare bacon, but also the participation is great and its not hate mail!

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1 day ago chris

But talking about bacon is fun.

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1 day ago Judith

ENOUGH WITH THE DARNED BACON - PLEASE! Yesterday (8/30/14) was National Bacon Day and now that it's over it's time to shut down this article once and for all. If we all just stop replying then this forum will die of attritrion, so this is my last comment and I urge everyone to follow my lead. I've even unchecked the box so that I will no longer eceive emails about new comments. Enough has been enough for a very long time already!

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1 day ago dtk1952

You don't like the comments then don't read them. Is somebody forcing you to read them? You may not see this as you say you unchecked yourself, but, that's okay.

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1 day ago Donna smythe

I also bake it in oven but with foil covered pan, then ezey pezey clean up. Line all pans with foil for ribs, lasangna then no messy pans to clean.

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2 days ago Donald Sherbondy

Apparently we're not able to edit our posts ... that's frustrating, but I digress. My post below should say, form a little wall around the cookie sheet then place the cooling rack with the bacon strips.

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2 days ago Donald Sherbondy

I think there's a better way ... yes, I spray a cooling rack with a non-stick, then place parchment paper on a cookie sheet, fold the corners to form a little wall around the place the cooling rack with the strips of bacon on top of parchment. The parchment will catch the grease and your bacon will be less fatty. It works great.

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2 days ago louis verdin

louie v
try in a nu wave oven, no grease, no mess. no hot oven, and comes out perfect every time. can be cooked to your doneness.

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3 days ago Louie

I bake mine as well however I spray the cookie pan with pam (or store brand spray) shake a light amount of McCormick steak seasoning, lay out a close (yes touching) pile of bacon strips then shake on some more seasoning....SCRUMPTIOUS!!! I make breakfast every Sat morning for my friends...it's our breakfast club...for the past 13 years. THEY RAVE ABOUT MY BACON!

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5 days ago Travelin Bob

Try your microwave! Lay two pieces of paper towel on a microwaveable plate. Lay bacon strips parallel on the towel, palcing one piece of paper towel on top of the bacon. Microwave on high 1 minute per strip. Remove and place new paper towel down and repeat the process for 15 seconds to 2 minutes depending on how many slices and how crispy you want the bacon. The most fat is extracted and with a little practice, the bacon is perfect every time. Travelin Bob

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6 days ago Pamela Flowers

My family has been cooking it this was for years. It's delicious, but it does make a mess of your oven.

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6 days ago Kim

Directly on the gas grill. Low medium heat. Renders the fat out and you can cook a pound in about ten minutes.

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2 days ago chris

Do you also use foil? Below or on the grate?

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6 days ago Jim

I put aluminum foil on Weber grill making an edge so rendered fat doesn't drip onto the coals. Easy to cook, easy to clean after, and no lingering odors in the house. And the most important part: the bacon has awesome flavor. I fry eggs on the foil afterward in the bacon fat. No better flavor can be had.

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6 days ago pat

home sick watching gomer pyle cooking bacon for generals breakfast. He sprinkled sugar very lightly over bacon. It turned darker but the taste is yummy for the tummy.

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7 days ago chris

That sounds delicious! I make something sort of similar in the oven. I wrap the slices around thin breadsticks, lay them close together on a baking sheet covered with Release foil and sprinkle them with half dark brown/half light brown sugar. I bake them at 325 till browned and crisp, about 55 minutes, drain the fat, and move them to parchment paper before they cool too much. they're a big hit on holidays.

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6 days ago dtk1952

Yuck, both of you make me want to upchuck. Ruining bacon with syrup or brown sugar should be against the law.

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6 days ago chris

Sorry, I didn't know you had a sensitive stomach.

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5 days ago dtk1952

Not a sensitive stomach, hate the taste of sweetness on my bacon or sausage.

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7 days ago Nastynatedogg

I'm surprised no one has mention deep frying. It is the absolute shit. Coat the bacon in maple syrup, then dust it with brown sugar and throw it in the deep fryer. Best thing I've ever eaten. I thought deep frying would make it too crispy or something but nope. Came out still soft, perfectly cooked, and delicious.

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6 days ago dtk1952

It sounds just like you said, SH*T.

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8 days ago BuffaloBillie

I can't resist sharing my method! Being a widow, I buy 2 pounds of bacon, set up my electric skillet on the patio, cook it all at one time, place onto a baking sheet, pop in the freezer till it's stiff, then put into freezer bags. I have bacon, fully cooked, anytime I want it. The smell is outside, as are the spatters and I have the grease for jalapeno cornbread, beans, etc. Oh so simple!

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8 days ago thomas cappiello

Could just buy the already-cooked stuff too and not even mess with it

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8 days ago chris

Now you're talkin'

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9 days ago FlagranteDelicto

Another useful tip for bacon rendering... dip our soldiers bullets in bacon grease before we send them to Syria and Iraq. The smell of gunfire will remind our sons and daughters of home and we blow ISIS terrorists straight to Islamic hell. Win-Win.

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9 days ago Heidi Snowden

Lay your bacon on your back after laying in the sun to preheat. You don't have to put on lotion. Sun bathe for 3 hours

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9 days ago Ajax

smokin!

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9 days ago Ajax

And then spend an hour trying to clean the pan.
Add a sheet of that new nonstick foil or regular foil, Maybe Pam.

Or just do like the author does, let the pan season and don't clean it :-)