What kind of bacon cooker?

Sunny

Sunny

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Location
Maryland
For those who, like me, occasionally cook bacon, what kind of pan or other device do you use? I've been using one of those plastic containers with a lid, which cooks delicious, crisp bacon, but the plastic started to deteriorate and it occurred to me that tiny bits of it might be leeching into the bacon. And it started to show signs of scorching.

I bought a new one, made of "silicone." It feels like rubber. It seems very sturdy and is supposed to be safer than the plastic ones. But the bacon doesn't come out as crisp. I don't like soggy bacon.

I know I can just fry it the old-fashioned way, in a skillet, but it makes an awful mess, and I don't like the idea that the bacon is just cooking in its own fat. Probably much more unhealthy. The silicone and plastic trays have a grill, which lifts the bacon out of the fat.

I keep the quantity and frequency down, as I know this is not exactly health food. The trouble is, I love it. Two slices once or twice a week isn't going to kill me. (And if it does, it's worth it.)

Any recommendations?
 

I fix bacon in the frying pan so I have enough grease to fry the eggs in🤠🤠

When I was a kid on the farm, we would have bacon roasts, after a pig ended up in the smoke house- yes we had our own smoke house. Dad would skewer slices of bacon on a stick and roast them over an open fire—— YUMMMMM-EEEEEE❤️❤️
 

I cook my bacon in the oven on a sheet pan. I line it with foil for easier clean up & whatever grease I have is poured into a jar for later use. When it's done, I lay it on paper towel which is on top of my cast iron griddle pan to absorb the extra grease.

I stopped using a rack because it was a pain to clean.
 
Thanks for all your suggestions! I'm going to try Timewise's method. I also have a black cast iron skillet, and the bottom is cut into a grill shape. I've never used it for bacon, but it would probably be perfect. I have a lid from another pan that I could put on top.
 
I bake it in the oven a pound at a time and freeze it. If you dust it with a bit of cornstarch or flour it will shrink less and become crispy.

It thaws quickly on its own or just a few seconds in the micro.

I’ve been meaning to try the precooked bacon but haven’t gotten around to it.
 
I cut the pkg in half then make small, about 8 pcs, wrap in plastic wrap and freeze the whole pound. When it's time to cook do not preheat oven, put bacon on rack on a foil lined cookie sheet and turn on oven to 425. Bake 14 min or until done to your liking. Sometimes if i have thicker slices i have been known to sprinkle a little brown sugar on it before baking.
 
Want my opinion ?....I didn't think so. :)

To me there's only one way to fix bacon and that's in a hot skillet and after the bacon is done frying you then use the hot bacon grease in the skillet to fry eggs.

BTW there seems to be some confusion amongst some folks out there....there no such thing as turkey bacon so walk right by it in the store, if it don't come from a pig it ain't real bacon.

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Aunt Bea said:
I bake it in the oven a pound at a time and freeze it. If you dust it with a bit of cornstarch or flour it will shrink less and become crispy.

I’ve been meaning to try the precooked bacon but haven’t gotten around to it.
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Interesting about dusting it first. I need to remember that.

That precooked stuff is pricey. I’ve used it for a Caesars Salad emergency.
 
Jules said:
In the oven on parchment paper. I do the whole 3/4 pound package and cook it about 90% done. Then it’s drained on paper towels. When I’m ready to use it, I cook 2 or 3 slices in a fry pan to make it crispy. The rest is stored in the fridge or frozen. I rarely eat bacon.
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I'm going to try this, copied it down! I hardly ever cook bacon bc of the grease; once in awhile if I'm dying for it I go out and order a BLT or eggs with. I usually just cook it in a fry pan then drain on PTs, but if this method works it looks promising.
 
I’m old-fashioned about bacon. I lay it on a rack over a foil-lined sheet pan and bake at 400°F until it’s crisp, about 15 minutes. No splatter, easy cleanup. On busy mornings I use the air fryer at 375°F for 7 to 10 minutes, one layer, and check early. I save the drippings for green beans. Then I tuck a slice into this little breakfast sandwich I make: my make-ahead egg and cheese muffin. Sometimes I swap the sausage for the bacon. Soft, simple, and it reheats nicely.
 
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