Oven-Baked Bacon

Pro tips

• Arrange bacon strips close but not overlapping on the pan; slightly overlapping is fine and won't affect cooking in this method.
• Line your baking sheet with foil or parchment before adding bacon for effortless cleanup and grease containment.
• Oven temperatures vary; start checking at 15 minutes for thinner bacon and 20 minutes for standard strips to avoid overcooking.
• Save rendered bacon fat by pouring it into a container once cooled; it keeps refrigerated for weeks and adds flavor to vegetables and cooking.

Storage & make-ahead

Cool bacon completely, store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month; reheat in a 350°F oven until warm.

Equipment

rimmed baking sheet (9×13 inch or larger)

Why start bacon in a cold oven instead of a preheated one?

Starting in a cold oven allows the fat to render gradually, resulting in more even cooking and crispier bacon with less curling and uneven browning.

How do I know when the bacon is done?

Bacon is done when it reaches your desired crispness, typically 15–20 minutes depending on thickness and oven calibration. Look for edges to darken and fat to stop sizzling.

Can I cook bacon ahead and reheat it?

Yes. Cool cooked bacon completely, store in an airtight container in the refrigerator for up to 5 days, and reheat in a 350°F oven for 5–8 minutes until warm.

Does this method work for thick-cut bacon?

Yes, thick-cut bacon works well with this method and may require an extra 5–10 minutes. The cold start still helps render the thicker fat layer evenly.

What type of pan should I use?

Use a rimmed baking sheet or sheet pan. Line it with foil or parchment for easy cleanup. Avoid non-stick pans with high oven temperatures above 400°F.