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Kitchen 101: Cooking Bacon in the Oven

Kitchen101 Blog Bacon Oven
By Katie Goodman
I prefer to cook bacon in the oven vs. on the stove top in a skillet or frying pan. Cooking stove-top always ends up covering my stove in grease spatters (and sometimes the spatters hit my hands – that doesn’t exactly feel good!). I also think it’s tedious and slow. It makes so much less mess to cook bacon in the oven than on the stove top. Depending on the size baking pan you use you can usually cook the whole package at once instead of just a few pieces at a time. Also, instead of cooking your bacon in a pan full of grease, the grease drips away from the bacon as you cook when you use the method that I’m going to explain after the jump.


Foil I prefer the Heavy Duty foil, but regular works too
Baking pan
Cooling rack


Step 1: Preheat oven to 400 degrees F.
Kitchen101 Bacon Linepanwithfoil-1
Step 2: Line a baking pan (i.e. cookie sheet) with foil. It’s best if you can use one large sheet and cover the entire pan instead of multiple pieces. This way, the grease won’t have a chance to leak through to the pan below.
Kitchen101 Bacon Coolingrackonpan
Step 3: Place a cooling rack on top of the foil-lined baking sheet. The cooling rack will keep the bacon from sitting in the grease as it cooks.
Kitchen101 Bacon Bacononcoolingrack
Step 4: Lay the bacon on top of the cooling rack. I prefer to use center cut bacon as it has less fat that regular.
Kitchen101 Bacon Cookingbaconinoven
Step 5: Bake in a 400 degree F preheated oven for 20-30 minutes, depending on if you like your bacon chewy or crispy. After 20 minutes, I typically check it a couple of times (every 5 minutes). For me, it is perfect at 30 minutes. That might seem like a long time to cook bacon, but remember – you are cooking the entire package at once instead of a few pieces at a time.
Step 6: After the cooking time, allow the bacon to sit for 2 minutes before removing it from the pan. Bacon usually continues to cook for a couple of minutes after you remove it because of the hot grease that is still bubbling on top of it.
Step 7: All you have to do for clean up is remove the cooling rack (if you have a dishwasher, just toss it in there) and wash that. After the grease has cooled and solidified remove the foil from the pan. Fold it up and toss it in the trash. The baking sheet underneath the foil usually never gets dirty. I say usually never because you never know. If the foil gets punctured then the grease can seep through, but that’s never happened for me.
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About the Author:
Katie Goodman blogs at goodLife {eats} where she shares what she finds good in the kitchen and in life through recipes, family memories, and yummy photography. She also works as a freelance food writer and photographer for various sites. Outside of cooking, Katie loves reading, gardening, visiting family, and attending the Balloon Fiesta in Albuquerque, New Mexico, where she resides with her husband and two children.

38 thoughts on “Kitchen 101: Cooking Bacon in the Oven

  1. I freakin’ love this idea! I’ve been using a cast-iron skillet to cook my bacon, but it doesn’t always heat evenly thanks to my flat-top stove. I’m definitely trying this method the next time I cook bacon!

  2. Cooking bacon in the oven is the best!
    But I suggest skipping the rack. Bacon cooks faster in its own grease, and even thick-sliced bacon is done in about half the time as Katie suggests. After cooking, just put the bacon on a plate with some paper towels. If you want to get rid of as much fat as possible, blot it with another paper towel, which is easy since bacon cooked this way is flat.
    In addition, shortening the cook time means moister bacon, because it loses less water.
    Try it both ways and see which you prefer. It’ll be a yummy experiment!

  3. I do this too I use thick cut bacon and I flip it half way through the cooking process, I do use the rack, because I want my bacon a bit less fatty, its amazing, the longer you cook it the crisper it is so pull it out when it is where you like it. Also if you under cook them a bit then place them on paper towels in a zip top style bag you can have wonderful perfect bacon heated in a pan every morning very very quickly. (if you can manage to save some bacon disappears in my house)

  4. 2 points to consider YOU, of course :
    1. I find that thick (double cut) bacon seems to absorb too much of its own (deliciousness) grease when it’s cooked a) longer & slower, & b) unless on a rack. Trust me, I am an acolyte in the church of pork and all things savory (a basic tenet: meat gets cooked in meat fats, save veg oil for… Veggies. And fried chicken. But I digress.). But at $8+ a pound, I can’t do a sponge

  5. Oops. Anyway.
    2. I line the sheet with a whopping, overlapping-the-sides sheet of parchment… I hate dishes and it makes a perfect, inexpensive drip catcher. (From a roll of parchment; the pre cut pieces are perfectly sized; for pan bottom, but grease gets all under sheet & defeats the whole purpose of lining the pan). Bonus: the grease stays nice & clear on the the paper and makes a great funnel for pouring it off ; I think it gets kinda dark & a little scorchy tasting with foil as liner. Cheaper too.

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  9. I’ve been making bacon in the oven for years. I learned this while pulling KP duty in basic training. The bacon cooks evenly and there is no splatter. I like your idea of using the small rack; I’ll do that next time. I use the leftover grease to make dog cookies.

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