How to Cook Bacon in the Oven

Stovetop bacon is cozy, but it’s also splattery and requires babysitting. Sliding raw strips into a cold, oven-safe skillet and letting the oven do the work solves both problems: the fat renders slowly, the slices brown evenly, and you get a sheet of perfectly cooked bacon without standing over a frying pan. A 10–12-inch cast-iron or oven-safe skillet gives you that one-pan, weeknight-friendly finish and a little extra caramelization around the edges.

Set an oven rack in the middle and preheat to 400°F (205°C). Lay strips in a single layer in the cold skillet with the edges just touching — overlap will make cooking uneven. If you want sweet-and-smoky bacon, sprinkle brown sugar across the slices and drizzle thin lines of maple syrup; finish with cracked black pepper and only a light pinch of kosher salt if your bacon isn’t already salty. Slide the skillet into the oven and bake uncovered for 12–18 minutes: thinner slices about 12–14 minutes, thick-cut closer to 16–18. Keep an eye during the last couple minutes so the glaze doesn’t burn.

When it comes out, let the bacon rest for a minute so any glaze sets, then transfer to paper towels to drain and crisp a touch more. No need to flip while baking — the oven’s even heat takes care of both sides. If you’re after chewier bacon, pull it a minute or two early; for snap and crunch, give it the full time. Save the rendered fat in a jar for frying eggs or roasting vegetables, or strain and discard once cooled.

This method is wonderfully make-ahead: cooked bacon reheats quickly in a hot skillet or a few minutes under the broiler and is a time-saver for breakfasts, sandwiches, or topping bowls of roasted veg. If cleanup is a concern, use a rimmed sheet pan lined with foil instead of cast iron — you’ll trade a little of that skillet caramel for easier washing.