The best bacon method depends on the batch size and equipment. A skillet gives close control over a few slices; an oven is convenient for a larger batch.
Oven method
- Heat the oven to 400°F (200°C). Arrange bacon in one layer on a rimmed metal baking sheet lined with foil. Use a rack set inside the tray if you want fat to drain below it.
- Bake until cooked and as crisp as you prefer, usually around 15–25 minutes depending on thickness. Start checking early; sugar-cured bacon can darken quickly.
- Transfer to a paper-towel-lined plate. Let the fat cool before disposing of it; do not pour it down the drain.
Skillet method
Arrange a single layer in a cool skillet, then cook over medium-low to medium heat, turning as needed. Adjust the heat so the fat renders without scorching. Cook in batches rather than crowding the pan.
Other methods
For a microwave, follow the bacon package’s instructions and use a microwave-safe plate and paper towels. Avoid placing fatty bacon directly over an open grill flame: dripping fat can cause flare-ups. An oven method is not automatically healthier; portion size and how much fat is eaten still matter.
Refrigerate cooked bacon promptly. See safe storage and reheating guidance.
Editorial update: October 23, 2026. Updated for clarity, completeness and the corrections noted in the linked sources, where supplied.
