Vegan Cuts

Oven Fried Bacon

Oven Fried

America’s Test Kitchen is a VERY educational and entertaining show. I really dig the food science and equipment reviews. Long before there was Alton Brown, there was America’s Test Kitchen breaking down the hows and whys of cooking. Of all the shows I’ve ever watched, there’s one cooking segment that I will never forget. The episode where they taught us to fry bacon in the oven.

I was changed forever. Never again would I stand over a fry pan being assaulted by popping grease. Never again would I stand for an hour cooking bacon that would be stolen off the plate faster than I could cook it and then have little to show for all my efforts. Never again would I clean a grease splattered stove top, back splash, counter tops and utensil caddies. Never again would I feel like I needed to re-shower after cooking bacon. And because of all those ‘nevers’, my family and I could enjoy eating bacon as often as we wanted.

Since then, I’ve learned to cook three pound package of bacon once a month. I store it in a good freezer container in the freezer and we enjoy it anytime in any meal.

I taught my son, when he was seven years old, how to plate the frozen bacon and reheat it in the microwave. Now, he enjoys bacon with his toast.

Now just to mention this for those healthy minded folks, I don’t always keep bacon in the freezer. When it runs out, it’s out. Bacon is a treat for us and we enjoy it so long as it lasts. This helps my family appreciate the flavor without expecting it with every breakfast. As a family of four, we have learned to use it sparingly, so it will last us until Mom is ready to bake again.


  • 1 package thick sliced smoked bacon
  • Cover a cookie sheet with heavy duty foil and lay down bacon slices on ungreased foil. Slide cookie sheet on center rack in cold oven, set temperature to 400oF and bake for 17-20 minutes. There’s no flipping. Only rotate the sheet if your oven cooks unevenly. Watch bacon carefully in those last few minutes of baking, it can overcook within one minute.

    GOOD TO KNOW: Bacon will appear lighter, but assuredly it will crisp up after it cools.

    Rest the bacon on paper towels for a few minutes to absorb excess fat. Pour the bacon drippings into a clean heat resistant jar or container that can take the hot drippings and save for seasoning other recipes. And then reload the cookie sheet with the remaining uncooked bacon. The second batch of bacon will cook faster, so again, watch the bacon in those last few minutes.

    GREATEST TIP EVER: Cook the bacon on the soft side of being fully cooked. Store cooled bacon in a freezer bag and throw in freezer for future meals. Reheat 2 slices of bacon in microwave on MED HIGH heat for 30 seconds or until warm. Cook longer when reheating more slices. You know how your microwave cooks, so adjust time as needed. Do not reheat with high power, it burns the bacon. Remember that the bacon is already fully cooked, you just want to warm it up, not cook it again.

    Easy clean up is another advantage of this recipe. After storing away the bacon, toss the used paper towels onto the used foil, fold it up so it does not drip and throw away. Sometimes, I plan cooking bacon around good weather days or trash days. Why? So I can open up the windows to air out the grease smell and completely discard any greasy trash. Smelling fresh cooked bacon is good while it’s cooking, but it makes a lousy room freshener.

    I dare anyone to try baking their bacon at least once.

    Let me know what worked best for you. Did you sprinkle your bacon with brown sugar or cracked pepper before baking?

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    Did you see these?

    • Daniel

      Great Tip! I used to work in a restaurant where the bacon was cooked in the oven and i find i’m less likely to overcook the bacon when its in the pan. But man oh man, the mess it makes. Maybe I’ll try switching back.

    • Jill

      THANK YOU, Charles & Daniel for being first to leave comments on the blog! What a thrill this is for me!

      Charles, try reheating a slice of bacon (15-20sec in the Wave) and crumbling it over a quick breakfast burrito before heading off to work. Very tasty.

      Daniel, how long did you work the restaurant biz? Do you have some time saving tips for me? What restaurants secrets can you share?

    • lindsay

      this is such a great idea! i’m 19 years old, and my grandparents take care of my great grandma. she’s nearly blind and has alzheimer’s, so she wakes up at random times, sometimes close to noon, even when everyone else in the house has been up all morning. my grandparents bake 3 to 5 pounds of bacon every few weeks, making it super easy to fix breakfast for my great grandma. all they do is put it in a big freezer baggie and stick it in the fridge. it makes their life so much simpler to have a fresh breakfast already made for my grandma!

      • Jill

        Hi Lindsay, it’s so nice to see you here.

        Baking bacon in the oven changes lives. It’s no joke. I’ve had three Grandmoms express their gratitude to me for sharing this technique with them. “No more standing over the stove for a few strips of bacon!” “No more grease splattered stove top.”

        One Grandmom was thrilled to learn that from now on, she could eat BLTs (Bacon, Lettuce, & Tomato) sandwiches ANYTIME she wanted one. It was no longer a special chore to make them.

    • Nic

      I haven’t cooked bacon any other way in my life! It comes out SOOO much crispier than frying. It makes incredible bacon bits as well.

      • Jill

        I TOTALLY agree!

        I, also, like that I can pour off the drippings into my favorite heat resistant container and all the crispy bits stay on the pan.
        Yes, I save the drippings and actually use them for certain recipes.

        (I feel like I’ve just admitted to a deadly sin.)
        Oh well.

    • brad

      Great Tip!
      We used to do that at a restaurant I worked at. A good gauge of doneness is once you smell bacon wafting from the oven and it makes you go “oh yeah, the bacon”, It’s done. You’ll know exactly what I mean the first time you try this. I also think parchment paper works a little better than the foil.

      Don’t feel bad Jill. ;) i save them too…how else can you saute spinach properly without that bacony goodness?

      • Jill

        Thank you, Brad. I do feel better now that the truth is out. It’s best to be honest right away.Does the parchment paper fold over the sides and keep the pan completely free of drippings, like the foil does?

    • brad

      The parchment won’t keep your pan pristine. Some grease will get on it, so in that regard foil is certainly easier. I just find that the bacon seems to cook better on the parchment since the parchment seems to wick some of the grease away instead of pooling it. Don’t know if that’s the proper way to describe it, but the bacon is just less greasy after. I’ve also tried using a cooling rack on a sheet pan with the bacon on the rack to keep the grease down. It works well if you like crisp bacon, but it’s a little “leaner”, and more crisp than I prefer.

      • Jill

        I’ve seen Ina Garten bake bacon on a cooling rack and it definitely looked crispier. Like you, it’s not my bacon style.

        Hmm, ‘bacon style’, you think we could categorize bacon styles like a zodiac chart? I was born in April: I prefer my bacon slightly crispy, dipped in real Maple syrup as I eat it.

    • Dave Mueller

      I like the idea of cooking all the bacon at once and freezing it for later use. I’ve started cooking bacon in my family size George Foreman grill. One advantage is that I get very clear bacon grease in the grease reservoir. I store it in a jar in the fridge and use it as flavoring for other foods.

    • Jill

      Good morning Dave!

      If you decide to bake it, you will STILL have clear bacon drippings to use for later on. All the bacon bits sticks to the foil.

      I like keep my drippings in a small Tupperware container. I don’t use it all that often but it’s nice to have it on hand for flavoring refried beans.

    • Lynn

      But then don’t you have a grease splattered oven? I’m dying to try it but my oven isn’t self-cleaning. LOL


      I don’t have a self cleaning oven, either.
      The top and sides of my oven are reasonably clean.

      The clean up is NOTHING, compared to frying bacon on the stove top. I wouldn’t worry about your oven.

      Instead, Think of the crispy bacon stacked high on a plate, waiting to devoured.

    • Lynn

      Thanks, Jill. I’m going to try it today. I just found your site. It’s great!


      You’re welcome and THANK YOU for the compliment.
      Come back & tell me how your first experience with
      oven frying bacon went.

    • Lynn

      It went wonderfully and I didn’t even see any splatters! :o) Tender crisp bacon and the drippings totally clear. As an older “Mammaw” with Southern roots, I like to put a little bacon grease in my sausage gravy for added flavor. No straining to get out hard bacon bits needed here. Thanks again, Jill.


      YEAH, LYNN!!!

      You’re a changed woman now. You can never go back.

      I’m with you about the clear drippings; I like how the bits stick to the foil and not go into the container.

      And as for that gravy, IS THERE ANY OTHER WAY TO EAT IT?

      My Memaw started every pan with a tablespoon of bacon drippings. She kept hers right on top of the gas stove top in an old enamel coffee pot.

    • Gail

      When my grandpa died several years ago, my grandma moved from the farm into town to be closer to the family. She had to get rid of a lot of kitchen tools to make room in her new kitchen. I got not only her glass loaf dish in which she ALWAYS made gelatin with fruit, but also the old scared enamel coffee pot she used for her bacon grease. Not sure if it is just seasoned really well, or the thought that it was grandma’s “grease pot”, but it contains the best bacon seasonings you could ever imagine! Biscuits and gravy served with home grown tomatoes is better than any 5-star restaurant meal in the world! Like you, Jill, every vegetable from the garden got a spoon full of bacon grease in the pot before it was cooked. Not exactly heart-healthy, but she’s 93 now, and still kicking strong! The tomatoes in my garden are finally ready, so I think BLT’s are in order tomorrow for dinner. I can’t wait! I like my bacon crisp, so I am going to try the cooling rack on my baking sheet. Thanks for posting this blog. Reminds me of the days spent cooking with grandma and eating some of the best food I’ve ever had.

    • Jill

      Oh Gail, I know the SAME COFFEE POT! Memaw’s had a white enamel pot with a red spout and handle.

      Way to score on the kitchen goods! They can bring more memories flooding back than the actual food cooked in them.

      I have my Memaw’s last apron that she sewed herself. I wear it only when I’m preparing holiday meals (Thanksgiving, Christmas, & Easter). I feel like it helps me remember how she prepared those dishes. And it reminds me of how much she loved us to work so hard in that hot, little kitchen.

      (I better stop. I’m getting all teary eyed and I can’t see what I’m typing.)

    • Michelle

      Bacon grease is not an unhealthy fat (especially when compared to trans fats like shortening) when used in moderation and rendered from bacon made from healthy pastured pigs and with no nitites added. Try Applegate or google “nitite free bacon.” I get mine from organic farmers in Pennsylvania. It is definitely worth the time and expense to get a delicious healthy product. Thanks for the info on oven baking. It makes it even better!

    • Jill

      Thank you Michelle, I did not know that!

      “Bacon grease is not an unhealthy fat.”

      I think I’m going to cry. AND I’m definitely looking up the “nitite free bacon”! Surely, I can find organic pig farmers around Texas SOMEWHERE.

      This is worth researching.

    • Angela

      Thank you so much. I am never going to fry bacon again in my life. I did use thin sliced bacon though. It took only 10 minutes to cook. This site is definately going to be one of my favorites!

      • Jill

        I have converted another one! WOO HOO!!

        Hi Angela! Yep, once you’ve baked bacon, you can never go back. It’s just doesn’t make sense.
        Be sure to sign up to the Weekly Email Updates and have recipes sent to via email.

        I’m glad you found SDR. Tell your friends!

    • Oat

      I’ve done this with cracked pepper and brown sugar in a broiler pan. I baked mine at 350° for 30 minutes.

      • Jill

        That sounds good, Oat! I really enjoy fresh ground pepper on my bacon. And what’s not to love more than the sweet & salty crunch of bacon.
        It seems 350 for 30 and 425 for 20 would land the same results. Don’t you think?

    • Oat

      Hi Jill, I don’t see why not. I think I’m going to go fix some right now, :)

    • Jill

      Oat, I’ll be right over!

    • Marie

      I’ve been making bacon this way for years. I’ve tried sprinkling with cinnamon, pumpkin pie spice, brown sugar, chili powder – usually just one slice per spice so if I don’t like the taste I haven’t wasted a whole batch. Of course, the best is with just a good dose of cracked black pepper!

      I’ll fold over the corners and ends of the foil to make a lip with corners. Works pretty well keeping the grease contained. I keep my extra grease in an old jelly jar in the fridge – my husband almost died of shock when he pulled it out of the fridge the first time asking what it was and what it was for :)

      When I buy the big 3-lb packages of bacon I’ll lay the individual slices onto wax paper on a cookie sheet and put in the freezer. Once frozen, just pull them off and place into a big freezer bag. That way, you can easily reach in and grab the slices you’ll need when cooking.

    • Jill

      Marie, you’re my kind of woman! Adventurous, smart, time-wise and sensible.

      What other handy tricks do you keep up your sleeves?

    • Andy Olson

      Wow, Nice site. Who new you could cook.
      Wanna play some Frisby Golf.
      Holler back,
      Andy Olson
      NGHS 1984

    • Jennifer

      Thanks for this! I’ve only cooked bacon one other time, on the stove top, and it was disastrous. I’m now ready to pull bacon out of the oven and I’m hopeful that this will be much better!

    • stacy

      I like to put foil on a cookie sheet and then a cooling rack on top of that. Putting the bacon on a cooling rack raises it and allows air to cook all the way around making it crispier.

    • Jill

      Thanks for the tip, Stacy!

    • karen

      I was chicken to try this before, but now that I have, I love it!!! Not messy at all and love the way the slices stay flat. I guess you can teach an old dog (72yrs) new tricks.
      Husband of 52 years liked it too.

    • Jill

      Thank you for letting me know that cooking bacon this way works for you!

      I like how the bacon stays flat, too. Do you save the drippings? I do. This method produces clean drippings. The bits stick to the foil and all I have to do is drain the oil into a clean container then store in the frig for later.

      Congratulations on 52 years of marriage! That’s truly wonderful! Got any tips or advice?

    • Beth

      Karen, where have you been all my life??? My husband and I are presently eating some delicious BLTs! My kitchen is not a mess (nor am I) . . . WOO-HOO!

    • Mary

      Jill, Thanks for the help…I have to fix what feels like a TON of bacon for a Broccoli Salad for Easter dinner. This will make it easier and faster.

    • Mary

      Thanks for a great site. Lots of things that I have done for years the “hard way” you have ways to make them easier. How can I sign up for the weekly update? I looked, but could not find the correct? way to sign up. Have a Blessed Easter Holiday.


    • http://aol karen

      After 52 years of marriage, I would say that when you marry, do not EVER think of divorce!! It should not be in your vocabulary. That way you will work to make it great! Also, put God first in your lives. worked for me.

      • Jill

        You’re a wise woman, Karen. Thank you.

        You’ve shared perfectly strong advice for the rest of us to hold in our hearts and mind.
        And no doubt, I completely agree, that every time and with everything we do, putting God first is the best direction.
        True success follows God.

    • Catherine

      I have a big pan in the oven right now…they had a bogo sale on bacon and I stocked up. Thanks for the great tip and great site!

      • Jill

        I’ll be over for BLTs, Catherine. And you’re welcome! I never tire of feedback like yours; it’s a wonderful feeling to share.

    • Pingback: Simple Daily Recipes » Creamy Biscuits in Downhome White Sauce

    • jane

      I don’t have a microwave. Has anyone undercooked, chilled, then crisped up later in the oven?

    • Avi

      Good listing. I did it with panchetta & it turned out great. Do you think it would work with Irish bacon as well? I would bet on it…getting out the cookie sheet now!

      • Jill

        Hi Avi!
        I’ve never tried Irish bacon. Where do you buy it?

    • Avi

      Irish bacon looks like a mini rib-eye steak. It has a nice piece of round or oval meat and then a strip on the side/bottom with the fat (that piece looks like American bacon when it’s cooked). I think over here it’s called back bacon. I get it frozen at an Irish specialty store in Bay Ridge, Brooklyn. That might be a little far for you….try here:

      They offer free shipping to the US.

      • Jill

        Avi, you have me completely interested. Thank you for the information; I’ll look into it.

        Did the Irish bacon work out well oven-fried?

    • Christin

      We’re making the ultimate Thanksgiving leftover dish tonight (Hot Browns!) and thought I’d finally break down and try this oven fried bacon. One pan already done, one almost and the last bit just in. I have no idea what to do with the drippings but I’m definitely saving them. Why didn’t I try this before now because it’s so easy!!!

      • Jill

        I know just how you feel. I’ve been oven frying bacon for years now and I’m still amazed by the ease and convenience. And YES, YES, YES, save those drippings in a clean mason jar and keep them in your frig door. Use drippings, instead of expensive butter and olive oil. Save your good butter and olive oil for dishes that demand their flavor at the end of the dish.
        For softening vegetables that are the base for soups, chili or Tex-Mex dishes, you can’t beat the flavor of bacon drippings. Don’t use anymore than you would use olive oil. And if anyone gives you a hard time about using bacon drippings, tell them to go eat an over-processed, synthetic, energy bar.

        • MelissaKay

          Just have to say, love this site. I read the whole thread. Sometimes I was in tears, the comments were so funny. This is my fave. Thanks for all the great info. Bacon fest tomorrow

    • Terry LaBrier

      This technique is actually the way bacon is prepared in commercial kitchens. I first used this technique in the 60′s as an Army cook. We would cook many sheet pans to feed the morning troupes.

      I still use this at home. Freezing and reusing the bacon is particular important to me since my granddaughters live next door. I never know when they are going to drop in for breakfast or a BLT.

      I use turkey bacon a lot and micowaving for 2:10 makes it nice and crisp. But, for a treat, I still love the pork bacon.

      • Jill

        Hi Terry!
        I love the option of having a instant BLTs or Wilted Spinach whenever it pleases me.

        So Army cook, huh? What cooking tricks do you keep up your sleeves that I need to know about? What else do you cook in large quantities at home that we could use?

    • Barbara Storace

      Just baked my bacon – it’s great. I did however preheat the oven to 400 deg. Any reason to start it in a cold oven?

      • Jill

        Honestly Barbara, that’s the way I was taught. It was explained that preheating was not necessary, so I don’t bother.
        The second batch always cooks faster than the first because the oven is already hot. I guess someone could argue that it cooks faster in a preheated oven, however if we’re trying to save time then it’s lost waiting for the oven to preheat.

    • sg

      I put the bacon on a cooling grid and then put that on top of the cookie sheet to catch the drippings when I cook it in the oven. less grease to absorb and it makes the bacon crispier since it isn’t siting in the fat while it’s cooking.

      • Jill

        That’s a great idea, SG!

    • geekbearinggifts

      Ah, the post that won’t go away (and that’s a good thing!)

      Every time I search my computer for certain recipes, “Oven-Fried Bacon” pops up on the list of documents, and I keep meaning to pass along another bacon tip to you:

      I worked in restaurants “in a previous life” so I know about baking bacon when cooking large amounts, but I don’t do it very often. For health reasons (two adults with high cholesterol) bacon is a very rare treat at our house, so I ration it and only sprinkle a little on top of baked-potato chowder, scrambled eggs with half the yolks removed, etc.

      Since it’s a pain to cook the few slices I need for a dish, and I usually just want bacon bits, I cook a whole package of bacon in my heavy 8-quart soup pot when I make chowder. I cut the bacon cross-wise in 1/2 inch pieces, stir with a slotted spoon till the bacon is cooked the way I like it, scoop it out to drain in a bowl lined with several layers of paper towels, then drain off most of the fat before throwing the onions in the soup pot to cook. Because the pot is so deep, I don’t have grease splattered all over the stove when I’m done. Once the bacon cools, I break it up a little more if I feel like it, and put what I won’t use right away in a zipper bag in the freezer.

      I have a big Pyrex custard cup of solidified bacon drippings on my counter right now because I cooked a pot of corn and baked-potato chowder last night (and a package of bacon.) I’m conflicted about whether to scoop the fat into the trash, or hoard its yummy goodness!

      • Jill

        Well Geek, you don’t mind if I call you Geek?

        I’d like to know how you make Baked-Potato Chowder.
        And as for the bacon drippings, I believe it’s against the law in most states to dump oil. I’m not a doctor and wouldn’t want to give any advice that would hurt you. I would keep the bacon drippings, use only enough to season my cooking and always eat lots of dark leafy greens and fresh vegetables to keep my blood flowing smoothly. ;D

        • geekbearinggifts

          Hey, Jill! I sent you my Baked-Potato Chowder recipe via your contact page.

          Regarding bacon fat disposal, I don’t want to do anything which is bad for either the environment or my home’s plumbing, or illegal where I live. Last summer we got a list of instructions on what to do with various things that might be problematic (sanitation district newsletter.) This is what it had to say about fats from food:

          “Product: Oil, Grease, Fats (from food products.)

          “Disposal Method: Put in sealable container (such as coffee can); let solidify or mix with absorbent material (such as kitty litter.); seal container; put in trash.

          “Notes: Bring large amounts (such as from turkey fryer) to Household Hazardous Waste Collection Facility.”

          We don’t have a cat or kitty litter, so if I don’t have an appropriate container I pour the fat into a custard cup or mug and save it till I do.

          I hear you about eating veggies to partially offset the effects of saturated fats, and we love them. Exercise helps, too.

          • Jill

            Thanks for the recipe! I find it interesting that there are instructions for disposing of food oils and fats. I don’t believe for a minute that food oils and fats are bad for the landfill. The reason for the instructions, I’m seriously speculating, is to protect sanitation workers and equipment. Improper containers holding large amounts of oil can make a terrible mess on clothes, flooring, equipment and making for a slippery and dangerous work environment.

          • Sandy

            You can put the solidified bacon fat out for the birds and squirrels, if you don’t want to keep it for your own use- they have all sort of refillable containers to feed animals from, you will be helping the environment, won’t be messing up any drains, and the birds will sing beautiful songs to you.

    • Zac


      Thank you so much for sharing this recipe. I couldn’t agree more that bacon fat makes for an excellent cooking fat. I especially like to use it for hash browns. To save bacon fat without the fond, I push a coffee filter into the opening of my bacon fat jar and rubber band the filter to the outside of the jar. This method always gives me nice clean bacon fat.


      • Jill

        Yummm, bacon bits and hash browns cooked in bacon drippings. There’s no better way to eat hash browns.

        Thanks for the tip on using the coffee filter, Zac. Very helpful, indeed.

    • Alicia


      I have done oven-baked bacon when making it for a crowd since my SIL turned me on to it almost a decade ago, but I don’t usually do it when it’s “just the family.” But I *love* your idea of doing a huge batch at once and keeping it in the freezer for whenver anybody wants.

      Question: We go to the beach one week every year with 4 other families — this year it will be 21 of us — 10 adults and 11 kids (we’re outnumbered!!). Doing a huge batch of bacon would be ideal for this crowd but do I need to keep it in the freezer or would it be okay in the fridge for a week? And if so, what would be the appropriate microwave time to bring it back up to temperature?

      Thanks — and great site!


      • Jill

        Hi Alicia!

        It nice to meet you and thank you for your kind words.

        Cooked bacon will definitely be fine for a week in the refrigerator. I just keep mine in the freezer for longer storage.

        As for microwave time, 2 refrigerated slices could be hot in 30 seconds, depending on the microwave. Start with 30 seconds and move up as you get familiar with the microwave at the beach house, then leave a note on the appliance to let others know how they can reheat their bacon.

        You’ll want to cover the bacon with a paper towel, too.

        OH! Here’s a thought. If you’re not familiar with the beach house oven, you could always cook up all the bacon before you travel. Also, you’re going to have a lot of bacon drippings to contend with. If you want to save the drippings for future cooking, then baking before hand will help you keep the drippings at home.

        I have actually done this for camping trips. A couple of weeks before the trip, I baked up the bacon and tossed it in freezer. It kept well in the food cooler. When we arrived to our cabin, I just kept it in the frig. I didn’t have to clean any baking sheets or throw away the drippings.

        Have fun at the beach! Let me know how well it works out.

    • renee

      Thank you for this! I’ve done link sausage in the oven, but never bacon! I’ll try this in a couple of hours:)!

    • Chris

      Alton Brown and Good Eats was around before America’s Test Kitchen.

      • Jill

        Thanks for setting me straight Chris. I Googled it and you’re right.

        Good Eats’ pilot first aired in 1998 on PBS. Good Eats was picked up by the cable channel, food network and became a series in 1999, whereas America’s Test Kitchen aired on PBS in 2001.

        So what I should admit is that I didn’t have cable in 1999, I had regular television. I had no way of knowing Good Eats existed. I was watching Julia Childs, The Frugal Gourmet, Justin Wilson, Rick Bayless, who ever else I could get my eyes on. PBS was my culinary connection.

    • OhPossum

      I Googled ‘bacon in the oven’ and found your site. YAY Google! I recently had a duodenal switch (weight loss surgery) and bacon is now a go to food. Thanks for posting the simplest recipe online! Now I’m going to explore the rest of your site.

      • Jill

        I couldn’t cook bacon any other way, OhPossum, not any other way.

      • Gibbsongirl

        Good for you, OhPossum! I had the DS over 10 years ago. The ONLY way to go! Lost 130 pounds in less than a year and now eat anything I want and as much as I want. And that includes a lot of bacon! Isn’t it a miracle? :)

    • Aileen and Deb

      Hey Jill! My mom and I just tried this and we are about to eat some BLTs. Can’t wait to see how they come out. I love that there are comments from 2007 on here and it’s 4 years later! We are having my aunt and cousin over for lunch I’ll let you know how it goes! Thanks for the tips and reading the comments helped also thanks to everyone for posting their own little advice throughout the years! =]

      • Jill

        YEAAAH! Another conversion! You’ll never stand over the pan again. hee hee hee!
        (you have hungry for a BLT now, thanks a lot) ;D

    • MelissaKay

      Cant wait to do this…bacon fest tomorrow!!! Love the site by the way. I read every bacon post and I had tears in my eyes, they are so funny. My fave is 11/27/09….”And if anyone gives you a hard time about using bacon drippings, tell them to go eat an over-processed, synthetic, energy bar.” I grew up in a southern home with a grease can in the fridge. Know where you’re coming from!!!

      • Jill

        Thank you, Jo!

      • Jill

        LOL! Don’t throw out your frying pan, Patricia. It’s still good for stir-fried dinners. :D

      • Jill

        YEAAAH Ellen! I’ve said it before and I’ll say it again. Once you start oven-frying bacon in bulk, you’ll never think to get out that pan again.

    • MattR

      We love baking bacon, but my wife and I argue over starting with a cold oven. She says all the recipes say to start with cold, so that’s what must be done. I say, if there’s time, why not preheat the oven while laying out the bacon on the pan so it cooks faster.

      What is the logic behind starting with a cold oven? Is it JUST a time saver or is there a difference in the resulting bacon? I say there is no difference in the end result since many people cook two batches and use a hot oven for the second batch without issue. My wife certainly disagrees.

      Comments either way?

      • Jill

        It’s all how you look at and how you intend to use the bacon later.

        I start with a cold oven because I know I get consistent results at the end of the 20 minutes. I don’t have to watch it or turn the sheet.

        Where as when I go to pop the second batch into the hot oven, I have to watch the bacon, sometimes turning the cooking sheet, making sure the bacon doesn’t overcook. And the cooking time varies every time – sometimes taking 15 minutes other 17 minutes – depending on the thickness of the bacon. And you’ve probably already learned that 2 minutes can make a BIG difference when waiting for bacon to crisp up or turn out burning.

        I like having the bacon flexible, tender crisp, so it can hold up to reheating in the microwave after it’s been stored in the freezer.

    • pmath

      What great tips for oven frying and freezing bacon for use later! What a time saver and couldn’t be easier with great results. We use the bacon for BLTs, with eggs/omlets and for bacon bits on a salad. Thanks so much for the info! Oops, gotta run–oven timer just went off on the bacon batch that I currently have in the oven!

    • Joan Boudro

      I have recently discovered this techique and I love it! No more grease splatter!!! I don’t preheat the oven and I use two pans and make one out of aluminum foil so I can cook the entire pound of bacon at one time. Looking to buy a couple big restaurant pans. My boyfriend watched an episode of Gomer Pyle years ago and Gomer, while cooking bacon, sprinkled some sugar on the bacon. it is delish!!! I’ve heard people have used brown sugar also. We don’t like that as much as regular sugar. We don’t do it every time though. It’s more of a treat. Try it! You’ll be pleasantly surprised!

      • Jill McKeever

        YEAAAH Joan!

    • Sharon McKinstry

      I ready do my hard-cooked eggs in the oven. Now my bacon!