I watched Anthony Bourdin cook bacon in the oven years ago and took his advice. I'm so sorry for the years I cooked bacon on the stove. What a tragic loss of better cooked bacon.

I fry mine in a regular All Clad stick skillet.

Anonymous wrote:I actually have cooked it on a gas grill if you have one of those

Omg, my dad used to grill thick cut bacon for us. That takes it to a whole new level.

I do oven, 400 degrees, on parchment paper. It doesn’t stick at all. I sometimes flip, but I actually can’t tell the difference if I don’t. Takes about 25 minutes. Watch the last few minutes carefully.

I now want a BLT!

You guys are bacon rockstars! Thanks for the tips! I have the bacon in the oven as I type!

I actually have cooked it on a gas grill if you have one of those

I do 400, and I put the bacon in the oven cold to start cooking. But the oven is definitely the way to go.

Always oven, and I do 425 degrees. Takes a bit longer but I can control the doneness more.

Also, another tip:

-Line pan with tin foil for easy clean up
-Set a wire rack inside the pan and cook the bacon on that

The drippings will fall onto the foil, leaving your bacon more crispy and helping it to cook more evenly. The bacon should also lift off the rack easier than the foil itself. Run the rack under hot water immediately to loosen any stuck bacon bits, then wash in the dishwasher so you don't wind up having to scrape dried bacon bits off later.

Oh, another tip:

If you want a special treat, sprinkle a tiny amount of brown sugar over the bacon before cooking. I've heard of people also using maple syrup but I find brown sugar easier to control -- you don't want a ton. This is particularly good for breakfast bacon if you enjoy a sweet and savory treat. It's like bacon candy.

Anonymous wrote:Do you have to flip the bacon mid baking?

Nope.

Approximate cook time?

Do you have to flip the bacon mid baking?

Anonymous wrote:In the oven at 450 is the easiest and always good. You need to watch it because time depends on your oven.

Agree with this. I cook it on tinfoil so clean-up is easy.

In the oven at 450 is the easiest and always good. You need to watch it because time depends on your oven.

I don't have a cast iron skillet or gas stove so I have limitations. What temperature? Oven or stove? I have a pound of thick cut bacon to cook. Thanks.