How to Cook Bacon in the Oven Better: Use This Genius Tip to Prevent Soggy or Greasy Strips

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A crafty tip keeps oven-cooked bacon from getting soggy or greasy.

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44 Comments

  12. Use a wire baking rack placed within the baking sheet -works perfectly. Easy cleanup. Excess bacon grease is poured into an old coffee can with a lid used for that purpose —doesn't clog my sink drain. Old school —but easy and environmentally clean.

  13. Back in the '50's, my parents would cook bacon under the broiler in the broiler pan. The pan looks like it was made for cooking bacon. The grease would drip through the slots into bottom pan, and the bacon was crispy.

  15. Put parchment paper on a cookie sheet. Place bacon. Bake at 300 degrees.
    The lower temperature bakes the bacon more evenly. No need to turn bacon.
    Cook til your crispy preference.
    For clean up, leave cookie sheet with the parchment paper and bacon grease in the oven overnight.
    The bacon grease will cool and harden and make clean up less messy.
    Thank me later after breakfast.

  17. Everyone says “use the rack” but this way you don’t need to clean your rack. That’s the point I think. And those who say it’s a waste of grease, umm how? Let the grease puddle in the foil underneath fold it into a spout then pour in a jar. And for those of you saying “it’s a waste of foil”, umm how often are you privileged enough to eat bacon? It was a rare treat in my house at least… it’s not good for you, you shouldn’t eat enough to the point of losing that much cash on “bacon foil” 😂 hey but do you. If you have enough money to eat that much bacon, then I hope you can afford foil. I live in Hawaii so maybe bacon is more expensive here… that’s why here we hunt.

  34. This is pretty much how I used to make bacon back when I was a cook at a busy restaurant. Comes out perfect every time if you have a convection oven and a heavy-gauge aluminum cookie sheet.

  35. Not having to stand over a pan or clean stove walls & anything else near the cooking bacon is easier, However—— Wiggling bacon usually means it isnt crunchy, a baking rack works best or ribbed skillet.
    But not as much splatter of grease & pan is still very greasy; yet the crunch with thick bacon is so, so. Thin sliced is always a winner 3/29/18

  40. I line a sheet pan with parchment paper, lay out the bacon, top with another layer of parchment, then put a wire rack upside down on top of it all. The bottom parchment makes cleaning the pan easier, the top parchment keeps it from splattering in the oven. If you use store-bought bacon, the wire rack also prevents the bacon from curling. The pan is easy to clean in hot soapy water and it doesn't have fat baked onto it. The wire rack goes in the dishwasher.

  41. "Try this," said the guy in the white outfit. "Come on, it's free." So I tried it– delicious. "What is it?" I asked. "Bacon," he said. And smirked.
    Next day, I found myself wandering by the same cafe. "I'll just say hi," I said. Walked in, and smelt it. "Cooking bacon?" I asked? It was difficult to form the words; my mouth was watering so.
    "Sure am," said the guy over his shoulder.
    "Well, I'll have a piece."
    "Rasher," he said.
    I swallowed and coughed to cover the creak from my belly. "Rasher, then." I swallowed again. He didn't look, just kept on with the tongs on the bacon, moving it around in the skillet. "$2 for 3 or $5 for 5," he said.
    "That's a buck a rasher!" I said.
    "I guess it is."
    I spent $50. Two years later I was living on the streets, collecting empties, spending it on bacon.
    I have no regrets.

  43. I'll stick to my tried and true stainless steel cooling rack on a baking sheet. I also feel that 400* is a bit high for bacon, I prefer 350* for 15-20 minutes; I prefer mine on the chewier side, so 15, but wife likes the crispy so 20. And least we forget, a sprinkling of brown sugar on each piece

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