Bacon in the oven

The only way I cook bacon is in the oven. Cooks without fuss – no turning, no hot oil splatters on hands and cooktop – makes for tidy, flat strips. A pound of bacon cooks itself in the oven while I make french toast or eggs on the stovetop.


  • 1 pound bacon (preferably nitrate-free)


  1. Preheat oven to 400 degrees F.
  2. Place bacon strips in single layer on jelly roll pan or rimmed baking sheet. Strips can be touching but not overlapping; they will shrink during cooking.
  3. Cook 15-20 minutes, checking in occasionally. If you find one side is cooking faster than another, turn the pan once during cooking. Cook to desired crispness, watching carefully toward the end.
  4. Use pancake turner to loosen bacon strips from baking sheet. Place bacon strips on paper towel and dab with another paper towel to absorb excess grease.


  • Don’t dispose of bacon grease (or any fat that is solid at room temperature) in the sink – it will stick in your plumbing and create clogging issues.
  • To save the bacon grease for future cooking, let it cool until warm (it will still be liquid but thicker). Pour into a glass dish or jar, where it will cool into a white solid. I am lazy and don’t strain mine – i just stop pouring when it gets to the little browned bits. But to be fastidious you can pour the bacon grease through a mesh strainer or cheesecloth (a paper towel will work in a pinch too, though it will absorb some of the grease). Bacon grease will keep indefinitely in the refrigerator.
  • To dispose of bacon grease, let it cool until warm and pour it into a used can from the recycling bin. When it has cooled to a solid you can put it into the trash. You don’t want to put hot oil in the trash, or it will melt a hole in your trash bag.

Here’s a link to the post and pictures.

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