Bacon Recipe

Prepare

Remove bacon from refrigerator and separate slices. If using pepper or glaze, lay slices on a plate and lightly season with black pepper or brush one side with maple syrup/brown sugar.

Heat pan

Place a large skillet (cast-iron or heavy-bottomed) over medium heat. Do not add oil; bacon will render its own fat. Let the pan warm for 1–2 minutes.

Cook bacon

Arrange bacon slices in a single layer without overlapping. Cook 4–6 minutes, undisturbed, until the bottom is deep golden and edges begin to curl. Flip with tongs and cook an additional 3–5 minutes for crispy bacon, or less for chewier bacon. If using glaze, brush glazed side once flipped and cook 30–45 seconds longer to set.

Finish

Transfer cooked bacon to a plate lined with paper towels to drain. Blot top with additional towels if needed. Serve immediately.

Preheat and prepare

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easier cleanup. Optionally, place a wire rack on the sheet to elevate bacon for extra crispiness.

Arrange bacon

Lay bacon slices in a single layer on the foil or wire rack without overlapping. If seasoning or glazing, sprinkle pepper or brush with maple syrup/brown sugar now.

Bake

Bake 12–18 minutes depending on thickness and desired crispiness: about 12–14 minutes for thin or slightly chewy bacon, 15–18 minutes for thick-cut or crispy bacon. Rotate pan once halfway through for even browning if your oven has hot spots.

Drain and serve

Using tongs, transfer bacon to a plate lined with paper towels to drain excess fat. Pat gently and serve.

Start with cold pan and water

Lay bacon strips in a cold skillet in a single layer. Add about 2 tablespoons of water to the pan — this helps render fat slowly and keeps strips flat.

Simmer then crisp

Place skillet over medium-high heat and let water come to a simmer; it will steam and help render fat. As water evaporates, continue cooking, flipping occasionally, until bacon reaches desired crispness (8–12 minutes).

Drain and finish

When done, remove bacon to paper towels to drain and serve.

Discard rendered fat or save for cooking (store cooled fat in a sealed container in refrigerator up to 1 month). Leftover cooked bacon can be refrigerated in an airtight container for 4–5 days or frozen for up to 2 months. Reheat in oven at 350°F (175°C) for 5–10 minutes or in a skillet over medium heat until warmed through.