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How to cook perfectly crisp bacon

Whether you use the stovetop or oven, here’s your bacon primer for the ultimate strips.


When using the frying method: Start with a cold pan. Lay bacon in a single layer In a large non-stick pan frypan; cut slices in half as needed.


Use medium heat or lower for a slow, gentle sizzle. Don't rush! Press with spatula frequently to cook fat evenly.


Flip when browned on bottom. Cook, press, flip to desired crispness.


For oven method: Preheat oven to 190°C (375°F). Line a large rimmed baking sheet with parchment. Arrange bacon in a single layer; slightly overlapping is fine.


Place on middle rack. Slices at sheet ends crisp first (it's not strictly necessary to flip bacon). Remove outer slices; cook remaining slices a minute or two longer.


Thick Cut Naturally Smoked Bacon