Oven bacon

I’m a recent convert from skillet bacon to oven bacon.  The reason is that the oven makes multitasking easier.  Multitasking on the weekend means bonus Eggs Benedict, sourdough pancakes, or a Pullman loaf.

The idea isn’t new, but there are very many recipes.  Browsing several of them shows there really are only two meaningful choices:

  1. Lined or unlined sheet pan, and
  2. Fast or slow oven.

For cleanliness I prefer a lined pan (e.g. non-stick or parchment paper); texture and convenience, a slow oven.

Don’t forget to pour off the rendered fat!

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