we've tested and found the smartest way to cook slices is in the oven: there's less mess, it makes serving bacon to the table easier, and the results are just as crispy with no mess on the stove.
There are a few exceptions to this rule. If you're cooking only a couple slices that were previously cooked and were in the freezer, a skillet or the microwave is easier.
But in 90 percent of all meal scenarios, The oven method works best. Here's how to perfectly cook bacon in the oven every single time.
1. Get the oven HOT.
Preheat to 400° and line a large baking sheet with foil. or use a broiler pan (You'll be thankful once it's time to do dishes.)
Everyone's oven is different. We highly recommend using an oven thermometer to make sure that the heat is actually at 400°. (Many built-in thermometers are inaccurate.) If yours is running hotter, you risk burning the bacon.
2. Use your cooling rack.
If you like your bacon extra crispy, put a metal cooling rack inside the baking sheet or use a broiler pan. Elevating the bacon allows the strips to cook from all sides. If you like your bacon with a little soft, or you don't have a cooling rack, skip this step. Your bacon will still be Great.
3. Bake the bacon.
Lay bacon strips in a SINGLE layer on the baking sheet. Do not let them overlap or the strips will stick together. Bake until the bacon is crispy, about 20 minutes, depending on its thickness. Our advice: Start checking after 15 minutes because some ovens get hotter after a while and will burn the bacon.
4. Drain the slices.
As usual, when using a cookie sheet drain the (very greasy) bacon slices on a paper towel-lined plate, then serve immediately. With a broiler pan, the grease will be separated already and the bacon will be crispt. Also, we found the new Nuwave oven will make the bacon very crispt.
5. Save the bacon fat!
Pour grease into a bacon grease container or mason jar (or other glass containers like a pickle jar.) and store in the fridge. Seriously though — saving the fat will be the best decision you make all week.
Lastly, bag and freeze the extra bacon.
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