Bacon Recipe

Preheat and prep pan or oven

Decide whether to cook bacon in the oven, skillet, or in the oven on a rack. For oven-baked bacon, preheat to 400°F (205°C). Line a rimmed baking sheet with foil for easier cleanup. If you want extra-crisp bacon, place a wire rack on the sheet and arrange bacon in a single layer. For skillet, select a large cold skillet (cast iron recommended) and let bacon sit ready.

If using optional brown sugar glaze, mix brown sugar and black pepper on a small plate. If using maple syrup finish, have it ready to brush at the end.

Arrange and bake

Lay the 12 bacon slices in a single layer on the prepared baking sheet or rack, not overlapping. If using a rack, spacing helps fat drip away. Pour the 1/4 cup water into the bottom of the rimmed sheet (not over the bacon) to reduce flare-ups and help render fat evenly. Place the sheet in the preheated 400°F oven.

Bake 12–20 minutes depending on thickness and desired crispness: about 12–15 minutes for thin-to-medium, 16–20 minutes for thick-cut. If using brown sugar, after 8–10 minutes of baking, carefully sprinkle or press the brown sugar mixture onto the bacon strips and continue baking until caramelized and crisp. Watch closely during the last few minutes to prevent burning.

If you want extra-crisp edges, broil 30–60 seconds at the end — watch closely.

Cook in skillet

Place the cold skillet on the stove and lay bacon strips in a single layer. Turn heat to medium-low. Let the bacon slowly render fat and cook; flip every 3–5 minutes for even browning. For thicker slices, cover with a splatter screen if desired. If bacon begins to smoke or brown too quickly, reduce heat slightly.

If using oil (to prevent sticking with very lean bacon), add 1 tbs oil before heating. For a glazed finish, sprinkle brown sugar on the strips during the last 2–3 minutes of cooking and press gently.

Cook to desired crispness, about 10–15 minutes for thick-cut on medium-low, or 8–12 for thinner bacon.

Drain and rest

When bacon is cooked to your liking, use tongs to transfer slices to a plate lined with 2–3 sheets of paper towels to drain excess fat. If using maple syrup for a glaze, brush 1 tbs maple syrup over the hot bacon immediately after removing from heat and let rest 1 minute to set.

Pat lightly with additional paper towel if needed. Serve warm. Leftover bacon will keep in an airtight container in the refrigerator up to 4 days; reheat in an oven or skillet to restore crispness.