I fought this for a long time, I loved fried bacon. SO bakes it in the oven and I am full convert.

What is your best pan, pot, rack for doing so.

Go.

Baking sheet lined with parchment paper

My most used baking sheets are Quarter (13" x 9") and Eighth (9" x 7"), very handy....my first one, is with my tools, it has Kydex marks

If you like it crispy, place bacon on a cooling rack during cooking.

Save grease for other uses.

Yes, large baking sheet covered in foil.

I just use a baking sheet from walmart covered in tin foil. No cleaning.

I am also a big fan of bacon in the oven. It's my favorite way to cook it now.

we use a large baking sheet covered with either foil or parchment paper.

I use a cooling rack on a baking pan. Works very well.

Something like this.

quote:

Originally posted by comet24:
I use a cooling rack on a baking pan. Works very well.

Something like this.

That's exactly what I do if I'm making more than fits in a skillet and don't want to deal with a griddle.

quote:

Originally posted by comet24:
I use a cooling rack on a baking pan. Works very well.

Something like this.

I got those cooling racks, thought about doing that. Thanks.

I use pyrex pans. I am not sure what is the best, but it works for me.

I quit doing the cooling rack as it was a PITA to clean. I preheat my baking sheet during the oven preheat, and get the bacon ready on a sheet of heavy duty foil. Once preheated, I just slip the foil w/ bacon on to the backing sheet. Since the baking sheet is 400F like the oven's air, I get evenly crisp bacon on both sides without flipping and my only clean up is throwing the foil in the trash.

For me, the oven cooks bacon too evenly. I like it in a frying pan, stove top. Cooked correctly I get crispy and not so crispy bacon in the same slice

quote:

Originally posted by corsair:
Baking sheet lined with parchment paper

+1. I use paper rather than foil. I find that oil leaks through the foil while paper fully prevents - easy cleanup.

I use 425F. I like crispy so I lay the bacon flat on the sheet so it cooks in its own grease.

quote:

Originally posted by BigSwede:
For me, the oven cooks bacon too evenly. I like it in a frying pan, stove top. Cooked correctly I get crispy and not so crispy bacon in the same slice

That was my position. But the thick slice in the oven. Crispy and chewy was oh so good.

quote:

Originally posted by comet24:
I use a cooling rack on a baking pan. Works very well.

Something like this.

This x 1000. You will get flat bacon and it will all be cooked the same since it’s not actually sitting on a hot pan that makes the bacon curl.

Comet24 got it right

quote:

Originally posted by 1s1k:

quote:

Originally posted by comet24:
I use a cooling rack on a baking pan. Works very well.

Something like this.

This x 1000. You will get flat bacon and it will all be cooked the same since it’s not actually sitting on a hot pan that makes the bacon curl.

It doesn't curl cooking it in the oven without the cooling rack. The hot baking sheet and equally hot air is what stops the curling.

The key is the preheat of the baking sheet. My baking sheet goes in when I start heating up my oven.

Is preheat necessary?

What's the downside of putting the bacon on the baking sheet (with or without a rack) and then turning the oven on?

quote:

Originally posted by V-Tail:
Is preheat necessary?

What's the downside of putting the bacon on the baking sheet (with or without a rack) and then turning the oven on?

You'll render a bit more of the fat, probably not noticeable. As the oven warms, the slowly rising heat will render the fat, versus cooking it with the meat.

Sheet Pan
Low Wire Rack (better than foil or paper because they don't sit in the grease).
Paper or foil, only to catch grease/make pan cleaning easier.

quote:

Originally posted by tatortodd:

quote:

Originally posted by 1s1k:

quote:

Originally posted by comet24:
I use a cooling rack on a baking pan. Works very well.

Something like this.

This x 1000. You will get flat bacon and it will all be cooked the same since it’s not actually sitting on a hot pan that makes the bacon curl.

It doesn't curl cooking it in the oven without the cooling rack. The hot baking sheet and equally hot air is what stops the curling.

The key is the preheat of the baking sheet. My baking sheet goes in when I start heating up my oven.

That method is better than a pan but the bacon is still cooking in its own grease and in my experience doesn’t cook perfectly flat which is what makes for uneven cooking even if it’s not nearly as bad as a pan.