Tired of unevenly cooked bacon—some pieces burnt, others still floppy? Craving golden, shatteringly crisp strips with zero splatter, minimal mess, and maximum flavor? Say goodbye to stovetop guesswork. Here are two pro-level methods that deliver perfect bacon every single time—each with its own superpower.
🔥 Method 1: The Oven Method (Best for Big Batches & Hands-Off Crisp)
Ideal for breakfast crowds, meal prep, or when you want to make bacon and keep your stovetop free.
Why It’s Foolproof
- Even heat = uniform crispness
- Zero splatter—no stovetop mess
- Set it and forget it—freedom to make eggs, coffee, or toast
How to Do It
- Preheat oven to 400°F (205°C).
- Line a rimmed baking sheet with aluminum foil (for easy cleanup), then place a wire rack on top (optional but recommended for extra crispness).
- Arrange bacon strips in a single layer (they can slightly overlap—they’ll shrink!).
- Bake 15–20 minutes, depending on thickness:
- Thin-cut: 12–15 mins
- Thick-cut: 18–22 mins
- Check early—bacon goes from perfect to burnt fast!
- Transfer to a paper towel-lined plate to drain.
💡 Pro Tip: Save the bacon fat! Pour it into a jar and store in the fridge—it’s gold for frying potatoes, roasting veggies, or adding depth to beans.
⚡ Method 2: The Cold Water Start (Best for Tender-Crisp, Chewy-Edge Bacon)
