Oven-baking is superior to pan frying because you don’t have to babysit it, the stovetop is available for other cooking, you’re not subject to painful splatters, and cleanup can be a breeze with a simple trick (more on that in a moment). Furthermore, it’s an absolute lifesaver if you’re hosting a large brunch party and you need to cook three pounds of bacon. You aren’t limited to how many slices you can fit in your frying pan. Instead, you can bake as much bacon as you can fit on a large sheet pan. And if your oven has two racks, guess what? You can bake two sheet pans-worth of bacon.
What oven temperature is best for bacon?
Occasionally, if I’m in a rush, I’ll bump the temperature to 400°F. However, doing this always comes with the understanding that I may burn it. This temperature is fine and it’ll shave five to eight minutes from your overall bake time, but if I’m in a rush then my mind is probably in 10 places at once and not on my bacon. I have scorched my meat at this temperature before. If you need bacon fast, try 400°F—but set a timer.
How to bake the best batch of bacon
1. Line the baking sheet
As much as I dislike single-use aluminum foil, this is key for cleanup. Pick a medium to small baking sheet and use a single piece of aluminum foil to line it. Use the lip of the pan to shape the foil so that you have four walls. Even if your sheet pan is bigger, you can still use the edges to shape walls, the foil just won’t be hugging the sides of the pan and that’s fine. The goal is to capture the rendered fat.
Credit: Allie Chanthorn Reinmann2. Arrange the bacon and bake
Put the sheet of bacon in a preheated 350°F oven and leave it be for 18 to 20 minutes, or until you’ve achieved your preferred bacon texture.
Credit: Allie Chanthorn Reinmann3. Easy clean-up
Now you have a foil lined baking sheet full of liquid bacon drippings. Yes, you could just lift this up and toss it in the trash, but you might be risking some fat dribble escaping onto the floor or into the trash. Instead, I toss the entire sheet tray into the fridge or freezer for about five minutes to solidify the fat. Now you can lift the foil, crumple it up, and toss it with zero mess.
Credit: Allie Chanthorn ReinmannAlternatively, save your bacon drippings. The rendered fat you capture is an especially delicious ingredient and you can use later in other meals. Simply run the liquid fat through a fine mesh strainer and into a jar. Here are the best tips on collecting, storing, and using your bacon fat, like using it to grease your waffle maker or flavoring your popcorn with it. Extra bacon fat can be a great flavoring tool in other parts of your breakfast or for adding a bit of smoky flavor to bean dishes, proteins, biscuits, vegetables, and pastas.
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