The Easiest and Cleanest Way to Cook Bacon | Today's Special

After trying our method for oven-cooked bacon, you'll never go back to the stovetop. Ashley shows you the easiest way to achieve perfectly crispy bacon. 🥓

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[squirrelcovers]

I don't use a rack, I line the pan with aluminum foil and let it fry in its own grease, then pour off fat into a jar for later use.

[rninrvr]

Close to what I do. I start with the bacon in a cold oven and heat it to 400 F, no spatter and it is usually done about 5 minutes after to reachs temp.

[therealnancycarol]

I always cook my bacon in the oven. It's so much easier and neater, no stovetop mess, no hot grease popping all over. If you clean the rack and pan right away, it's easy to get the grease and bits of bacon off!

[maryschiff]

I have done this for years but now that I've discovered how easy it is to cook bacon in my air fryer, I prefer that method for 4-6 slices. If I'm cooking for a crowd, the oven does a great job. Thanks!

[kahwana]

I have been using this technique for quite some time now. It's the way to insure no hot oil splatters. And when you finish, just wrap up the foil with the oil inside and toss. Simplicity at its finest!

[jase_allen]

I worked in a high end office cafeteria kitchen for a week. They bake about a dozen sheet pans of bacon every morning. It comes in already set on parchment paper, so the whole sheet can be popped onto the sheet tray at once and tossed in the oven.

[Imeraldgyrl]

I’ve cooked bacon in the oven for years. Always comes out perfect.

[JerryGDawg]

I have to agree with Ashley. Although I do love the sight of bacon sizzling away in a frying pan on the stovetop, baking in the oven is the easiest and most practical way to do it. Yay Ashley!!!

[paulafigueiredo]

Thanks Ashley. Who doesn’t love bacon? 🥓 🥓 😋

[oldsesalt]

I kinda use this method. I follow Food Wishes recipe for roasted and add strips of bacon on the top. The bacon renderings flow over the other ingredients. I have to remove the bacon after 40-45 minutes to prevent burning. Oh so good.

[robertf.]

I prefer foil on the baking sheet, then parchment on top of the foil. As we'll be placing the bacon on paper towels to soak up grease, it makes clean up much easier without having to clean the wire rack.

[russellthompson]

I have always cook my bacon in the oven in a lined pan. I sprinkle about 2 tablespoons of brown sugar sparingly over the bacon and it comes out delicious. I drain the grease and keep cooking bacon till I’m done and put it in the freezer in small bags.

[barber]

baking bacon is the best way....and then you get liquid gold 😍😁

[drewlichty]

Don't use a rack or tinfoil. Let it fry in it's own fat and just dump out the oil and clean the pan after. it makes this much better and easier. Also place the bacon in a cold oven, set to 375.

[romeyrome]

I like the idea in concept but I prefer to use a foil lined baking pan with the foil pinced together to look like ridges, spaced about a half inch apart for the fat to drain and you have crispy bacon. The less I have to clean the better.

[bloozedaddy]

No reason to preheat.. Just put it in and turn it on. I don't use a rack because I don't want another thing to clean. I just put it on Reynolds non-stick aluminum foil on the baking sheet . You can use spray if you only have regular foil. It will stick if you don't. 18 mins for regular cut and 22 mins for thick cut. Times WILL vary depending on how lean your bacon is. I strain the fat into a jar through one of those $5 permanent coffee filters you can get at your grocery store... Liquid Gold

[michaelbaumgardner]

Absolutely the best techie I've ever used...👍👍

[astatine]

love baking, or air-frying the bacon. delicious and great for BLTs.

[gullreefclub]

My favorite way to cook bacon is on my grill I turn the one side of the grill on high and place the bacon racks with a catch pan below the grates and cook it to desired doneness when using the bacon immediately like for bacon cheese burgers or when I cooking breakfast or brunch outside. I also like to cook to slightly less than my family’s preferred doneness by a couple of minutes I then blot the bacon quickly and place the strips of bacon on sheets of parchment paper. I stack the sheets of parchment paper an place them in a freezer bag with a sheet of cardboard top and bottom and place the bag with the bacon in a long plastic box for further protection. The bacon can be stored in the refrigerator for a week or in the freezer for several months if it lasts that long. I generally cook 2 or 3 pounds of bacon at a time for my bacon loving family. To reheat the bacon you can put in the microwave until warn and to your desired doneness or my preferred method is to heat up a large skillet add a tablespoon or two of bacon fat and place you precooked bacon in the pan with a lid for 2 minutes on each side or to your desired doneness. Another thing I like to do because most store bought bacon has so little smoke flavor is to place a wood chips of your favorite smoking wood or pieces of frozen corn cob saved from eating corn on the cob in foil envelopes with hole’s punch in then to as a certain television chef would safe “Kick it up a notch.” If you do this place you wood chip pouches on the hot side and get them smoking good before putting your bacon in to cook. I particularly like to use a mix of about 40% Apple, 30% Hickory, 20% Corn cob, and 10% pecan or Walnut shells that after fiddling with the qualities of my smoking mix smokes strongly for about 3 to 4 minutes before burning out. Myself I don’t like heavy smoke for the entire cooking time of the bacon but that’s me you might like it or you might like less smoke, so experiment a little and enjoy. Note for those of you who are thinking about saving bacon grease for cooking to give the best results pour your bacon fat in a tin can or glass jar and until you have at least 1/2 a can or jar I use 2 8oz Mason jar and store them in the refrigerator although I have stored them on the counter top as well. Anyway after you have 4 to 6 ounces of poured off bacon fat empty the fat into a small sauce pan and over low heat warm the fat until it is a pourable liquid (make sure to warm the bacon fat slowly so not to break down the fat down and further reduce it smoke point or alter its taste. One the bacon fat is a pourable liquid pour it though a fine mesh strainer lined with a couple layers of cheese cloth or better still muslin (note I like to warm my strainer to apx 120 degrees F so the bacon fat doesn’t instantly solidify onto the strainer/sieve. The desired result is a once cooled and solidified a white fat that I then store in my second (clean) Mason jar I use bacon fat when cooking straight or equal parts with canola oil or with butter.

[AutoAbsolute]

In a pan with water works well for me on the hob. The water renders the fat perfectly.