I must admit to a kind of love-hate relationship with bacon. On the one hand, my family loves bacon, which means I cook it often. And until I discovered the best, easiest way to do that, I dreaded having to fry bacon!
The problem in two words: splatters and smell. I’m not a fan of splatters all over the cooktop. And that lingering smell of stale bacon throughout the house for hours and beyond? That nearly knocks me out. Then there’s the problem of keeping the first batch hot and crispy when only about 1/4 pound fits well in a stovetop skillet.
Trust me, I’ve tried all the methods—stovetop, microwave, griddle, and outdoor grill. The outdoor grill has been mostly my go-to method, but when it’s 10 F. with a foot of snow out there, not so much.
And all that is history, now that I’m hooked on the absolute best way to cook bacon—in the oven. It’s easy with minimal if any splatters, the smell of bacon is all but limited to the baking time, I can cook an entire pound of bacon at one time, and clean up is a cinch!
Why is oven-baked the best method?
Until I tried it, I assumed cooking in the oven would make an even bigger mess than using my cast iron skillet on the stovetop. And time-consuming. Just the opposite is true. I can prepare an entire pound of bacon without having to baby it and tend to it. Oven-baked, it stays flat with no splatters. Even better? The “fragrance” of bacon is short-lived.