WHY? WHY have I spent so many years frying bacon on the stove?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I guess I'm the odd one - I've tried cooking bacon in the oven but didn't really like the texture. The fat didn't render the same way. I'll stick to my cast iron skillet, mess and all. At least it helps keep the skillet well seasoned!

Weird, I think it is exactly the same, texture and all. Maybe that's because I like mine on the crispier side though.

I find it exactly the same as well. Likely you didn't have the oven cranked up high enough.

I usually set at 425 or 450 and watch closely the last few mins.

[Anonymous]

My family has always cooked bacon in the oven. I told a friend once and she thought it was crazy!
I noticed this past weekend that on some brands they don't even put the oven directions on the packaging anymore,

[Anonymous]

20 minutes uncovered --including starting with a cold oven--at 400F-done. Perfect.

[Anonymous]

Anonymous wrote:

This is how we do it too and wow how much bacon our family goes through. I read once online sprinkling some brown sugar or drizzling maple syrup when it's almost cooked but I haven't tried it yet for fear of establishing a new expectation in our family.

lol as it is the bar just keeps getting raised--i feel like short order cook in the AM

[Anonymous]

I'm surprised so many people like it set 400+.

When we do that it turns out 1/2 blubbery and 1/2 burnt.

[Anonymous]

Anonymous wrote:I'm surprised so many people like it set 400+.

When we do that it turns out 1/2 blubbery and 1/2 burnt.

It only works with a cold oven to start.

[Anonymous]

Anonymous wrote:Hands down the best baconnis bacon cooked in a cast iron pan over a gas stove.

No question. Bunch of heathens on here.

[Anonymous]

Just tried oven bacon tonight. 400 in the oven with a sprinkle of pepper and drizzle of maple syrup. Insane.

Even more insane, crumbled the bacon on top of our 40 clove garlic chicken / TJs summer sauce. Heard of both here.

[Anonymous]

Anonymous wrote:I'm surprised so many people like it set 400+.

When we do that it turns out 1/2 blubbery and 1/2 burnt.

maybe your oven needs repaired...

[Anonymous]

The best part about cooking the bacon in the oven is that you are free to make the eggs, pancakes, whatever else without having to actively tend the bacon. If I time it right, I can make the eggs and pancakes and clean up most of the dishes by the time the bacon is done!

[Anonymous]

I just wanted to say, thanks you DCUM.

I just made bacon in the oven today, and wanted to say thank you.

Not only can I come on here to complain about my lazy a$$ DH, I also get awesome cooking tips too!

[Anonymous]

I fry bacon on the stove in a big pan with a lid, on low heat. Just made it yesterday. Yum. Not that big of a deal to wipe down the stove and vent afterwards.

I can't imagine how baked bacon turns out if it's sitting in the fat the whole time. Does it get crispy?

[Anonymous]

Now I can't stop thinking about bacon.

[Anonymous]

Anonymous wrote:I fry bacon on the stove in a big pan with a lid, on low heat. Just made it yesterday. Yum. Not that big of a deal to wipe down the stove and vent afterwards.

I can't imagine how baked bacon turns out if it's sitting in the fat the whole time. Does it get crispy?

I bake it on a rack on top of a sheet pan.

[Anonymous]

Anonymous wrote:I fry bacon on the w heat. Just made it yesterday. Yum. Not that big of a deal to wipe down the stove and vent afterwards.

I can't imagine how baked bacon turns out if it's sitting in the fat the whole time. Does it get crispy?

It gets super crispy! And no wiping down the stove/vent afterward.