Bacon Recipe

Remove bacon from refrigerator and let sit for 5–10 minutes so it loses extreme chill; this helps it cook more evenly. Preheat the oven to 400°F (200°C) if using the oven method. If pan-frying, have your skillet and paper towels ready.

Choose a cooking method: oven-baked for even, hands-off crispness; stovetop pan-fry for quick control and crisp edges; or pan-fry with glaze for sweet-savory bacon.

Arrange bacon

Line a rimmed baking sheet with parchment paper or foil. Lay the 12 slices of bacon in a single layer without overlapping so the fat renders evenly.

Bake

Place the baking sheet on the middle rack of the preheated 400°F (200°C) oven. Bake for 15–18 minutes for medium-crisp, or 18–22 minutes for extra-crisp. Rotate the pan once at the halfway mark for even browning if your oven has hot spots.

Drain

Using tongs, transfer bacon to a plate lined with paper towels to absorb excess fat. Let rest 1–2 minutes; bacon will crisp further as it cools.

Preheat skillet

Place a heavy skillet or cast-iron pan over medium heat and let it warm for 1–2 minutes. No additional oil is needed—the bacon will render its own fat.

Lay in bacon

Lay 4–6 slices (depending on skillet size) of bacon in a single layer without overlapping. If cooking all 12, do in batches and keep cooked bacon warm on a plate tented with foil.

Cook and flip

Cook 3–5 minutes per side, adjusting heat as needed — lower heat if the bacon is browning too quickly or spattering excessively. Use tongs to flip and press gently so the bacon makes good contact with the pan. Cook until desired crispness is reached (total 6–10 minutes per batch).

Drain

Transfer cooked bacon to a paper towel–lined plate to drain. Repeat with remaining slices.

Prepare glaze

Mix 2 tablespoons brown sugar, 1 tablespoon maple syrup and 1 teaspoon black pepper in a small bowl.

Cook bacon halfway

Heat the skillet over medium and add 4–6 bacon slices. Cook until they are about halfway to desired doneness (approximately 2–3 minutes per side).

Add glaze

Reduce heat to medium-low. Sprinkle the brown sugar mixture evenly over the bacon slices. Allow the sugar to melt and caramelize for 1–2 minutes, spooning rendered fat over the bacon so the glaze melts evenly.

Finish and drain

Flip the slices carefully and cook an additional 1–2 minutes until glaze is sticky and bacon is crisp. Transfer to paper towels to drain.

Serve

Serve bacon hot with ketchup or hot sauce if desired, or use it immediately in sandwiches, salads, or recipes.

Store

Store cooled leftover bacon in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over low heat or in a 350°F (175°C) oven for 5–7 minutes until warmed and crisp. For longer storage, freeze cooked bacon in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Be cautious of hot bacon fat splatter: use a splatter screen or lower heat if splattering is excessive. Collect rendered fat and strain into a jar for later use in cooking (store refrigerated up to 1 month). Adjust cooking times based on slice thickness and personal crispness preference.