How do you cook bacon in the oven?

Oven bacon is the method that converts people, because it is hands-off, splatter-free, and cooks evenly. Line a rimmed baking sheet with foil for painless cleanup, lay the strips flat without overlapping, and here is the key trick: put the pan into a cold oven, then set it to 400 degrees Fahrenheit. Starting cold lets the fat render gradually as the oven heats, which produces flatter, crispier bacon that does not curl and seize the way it does when thrown into an already-hot pan. Cook for about 15 to 20 minutes, checking toward the end, since thickness and your preferred crispness swing the timing.

No flipping is needed, the dry oven heat crisps both sides, and the rimmed pan contains the grease that otherwise coats your stovetop. A wire rack set in the pan lets fat drip away for even crispier results, though it adds a dish to wash. Transfer finished bacon to paper towels, and let the rendered fat cool before pouring it into a jar to save for cooking, not down the drain, where it clogs pipes. The oven method's real advantages show up at scale: you can cook a full pound at once on one or two sheets, which is why it is the move for feeding a crowd or meal-prepping, no standing over a spitting skillet required.