Kitchen Confidence

The Best Way to Cook Bacon

By • May 14, 2014 • 332 Comments

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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 (332)

Tags: bacon, how-to & diy, breakfast

Comments (332)

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about 9 hours ago robin lewis

i don't know how to get myself off this particular thread...i love food52 but this bacon thread is way overdone for me.

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about 10 hours ago chris

I for one wouldn't mind seeing some if they're all about the bacon.

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about 10 hours ago chris

Is it appropriate to add recipes?

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about 19 hours ago Hillerns

Hi, @Food52. I might humbly ask that we put this discussion to bed. Or simply, that when I click off of the "Send me emails about new comments" check box, that it truly stops sending me notifications. A quick tally would suggest that 85% of these comments are the same, and the better part of the other 15% disagree whether foil eases clean-up or whether the microwave is actually better. Okay, thanks!

Stringio

about 19 hours ago Susan Griessel Sonstegard

I find the bacon to be too soft & greasy soaking in all the liquid fat as it cooks, so I bake it laid out on a short baking or cooling rack placed on a baking sheet. The fat drips off & the bacon crisps up better.

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1 day ago Renj

HI, I PLACE THE BACON WITH A BIT OF ITS JUICE IN A NON STICK FRYING PAN, CHOP UP SOME ONIONS, SOME JELAPINOS OR CHILLIES, A BIT OF THYME AND CUT UP A TOMATOE, ADD ALL THIS IN THE PAN WITH THE BACON, ADD A BIT OF SALT AND PEPPER AND WALA, SERVE IT. NO THIS IS NOT OMELETTE!!!

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about 10 hours ago chris

Yum!

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1 day ago joyce warner

Icook my bacon in the oven and have for 25 years.before backing I mix flour salt and pepper in a plastic bag derop in a few slices at a time until covered .then lay out on the sheet pan. no popping no mess and taste great.
joyce warner

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1 day ago Jesse Beans

My wife cooks bacon the old fashioned way in the toaster.

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1 day ago Jesse Beans

I just put the whole package of bacon in the microwave and nuke it for exactly 24 minutes.

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1 day ago chris

I've never had it splatter that much. I drain the grease out of the pan every so often during cooking. A self-cleaning oven helps too. :)

Stringio

1 day ago Linda Davis

Bake it in the oven? How do you keep the entire oven from turning into a smoking grease ball?

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1 day ago cindy way

I don't have a problem there is no mess it doesn't splatter like you think it would

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1 day ago cindy way

It is cooked on the broiler setting, does not spatter

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3 days ago aquilafoster

I have baked my bacon for some time now. It allows me to do other things toward the meal while the bacon is cooking. The stove remains clean as well. It's a winner!

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4 days ago cindy way

I broil my bacon so it isn't laying in the fat

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4 days ago David Kazer

TRIGS SLAB BACON IS DA BOMB DIGGITY BACON !
MINOCQUA WISCONSIN JUST SAYIN YA'LL

Stringio

5 days ago Kathy Kendall

I've cooked bacon that way for years, especially when I want to cook a lot of it. I learnt that from my mother.

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6 days ago John Yeats

I tried cooking mine on my George Foreman grill, and I will never go back to frying in a pan again. The bacon gets perfectly cooked, with minimal splatter and mess. I have one of the older Foreman grills, not the big one, so I have to cut the bacon in half, but it's worth the time to cook it this way.

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6 days ago marlene

frying pan bacon and a bacon press will keep the bacon flat, when done place on paper towel and press out the grease best way to do it , rather than starting up the oven(especially on hot days)

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7 days ago Jim

Thick sliced. And I have to repeat, their bacon is darned wonderful. I may be wrong here but I think that if you call them and ask for simply the bacon or any other product, without all the "fancy" shipping boxes, the price becomes more in line with their butcher shop rather than the typical gift orders. Thick sliced is the thing.

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7 days ago John

Thanks a million Mate, will do. Go Packers!!!

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7 days ago Hillerns

Nueske's is decent, yes. Depends on what you look for in bacon and how you use it. I buy an incredible local double-smoked bacon, in slab, from International Meats here at home in Portland, Oregon. It's my favorite, hands-down. Or I do my own. But on a (somewhat) national retail level, I would recommend Vande Rose Farms Artisan Dry-Cured Bacon, the Applewood-smoked option.

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7 days ago John

Thanks Hill, I will also give this one a try.

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7 days ago Jim

Without any question, Nueske's applewood smoked bacon is at the top of the heap. No, I do not work there, I simply eat this incredible pork as often as I can. Bt in reality, all their meats are incredible. I am fortunate enough to get to drive past their shop on my way to Packers football in Green Bay. Awesome stuff, try it: http://www.nueskes.com... not no but hell no, I do not work there or have any interests there. It's simply the best.

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7 days ago John

Thanks for the heads up & link Jim...I'll give it a try.

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7 days ago John

PS- Jim, do you recommend the thick or thin sliced version?