Beverly, I just bake/roast it on a rack in a large foil lined pan at 400 for about 15-20 minutes - however crisp you like it. No turning necessary. I don't flour it but maybe somebody else will chime in with that method.

I have never done it....but my friend always has a bag of cooked bacon in the freezer ready to nuke for 30 seconds and eat.
She does 2 pounds at a time....and takes a jelly roll pan and puts about 5 layers of newspaper down then 2 layers of peper towel, covers with bacon slices and more paper towel...cooks at 375 until done, removes the bacon and throws the greasy papers away.
Linda C

Like Woodie but without the rack. I usually set the oven for 425 but throw it in before it reaches temp, probably around 375. It's not picky and it is the easiest, most reliable method that I know.

Never heard of flouring it.

I've seen other people use a rack but I've never found a need, and I like that without a rack there's nothing to wash. Gather up the foil and toss.

Fenworth - don't you have to drain the bacon on paper towels then?

I tried this a couple of weeks ago after seeing Ina Garten do it. I will never cook bacon on the stove again! I did it just like Woodie does, and it turned out perfect, and flat (fried bacon always rolls up on the ends for me). The best deal was hardly any cleanup plus I just set the oven on self clean and BINGO! No splatters, no mess!

Linda

If I'm not mistaken, I think the bacon package has the oven directons on the back of the package. Yep it does. I just went and checked.

It says to lay bacon in a single layer in the pan and bake at 400° for 10 - 12 mins. No need to turn.

I cook it in the oven also on heavy duty foil. I cut foil large enough to make a little foil spout in the top left hand corner and when the bacon is a little beyond halfway cooked I take out the pan and pour the dripping into a quart canning jar because I use the dripping to make cracking cornbread.

I make it jsut like woodie.

10 - 12 minutes makes it "wiggly" we like it crispy so it goes for 15 - 20.

No flour either.

Alexa

I do it at 400 on my Pampered Chef large bar pan. (jelly roll pan) Until ready..although I do like to flip it..and yes you do have to drain on Papertoweling...

I agree once I started this..I don't do it any other way...

If you want to step it up a bit like for an intimate brunch you may want to try Pecan Praline Bacon

Preheat oven to 425 degrees.

1 slab of bacon (or whatever amount you want)
3 T. light brown sugar
1 & 1/2 T chili powder
1/4 cup pecans, chopped fine

On the rack of a broiling pan arrange the bacon slices in one layer and cook in the middle of oven for about 10 minutes or until the bacon just starts to turn cook and turn golden.
In a bowl mix together the sugar and the chili powder.

Remove the pan from the oven and sprinkle the bacon with the sugar mixture and top with the pecans.
Return to the oven and cook until the bacon is crisp

Note: You can also mix the pecans in with the sugar if you want, but sprinkled over makes a better presentation.

No matter how you serve it, it taste delicious!

I just knew you all would come through for me!

Looks like hardly anyone fries bacon anymore. Just in case anyone fries I have a couple of tips. It doesn't curl as bad if you cut it in half and turn it several times during the cooking.

Another one who does it like Woodie.

Lizzy, thanks for posting that recipe... it sounds great!! I'll be trying that one real soon.

David

I'm one of those crazy ones who much prefers the texture and look of pan fried bacon. Oven cooked is ok if it's going to be crumbled. But with my waffles I want the real deal.

I do mine like Terri does, on my Pampered Chef bar pan. Best bacon ever, and I don't get a messy oven.

microwaver here. I use really thick bacon. maybe I should try the oven once.

Thick bacon works really well in the Oven Mary..That's what I prefer to use.

I prefer the micro for 4 to 6 slices...but more than that...I use the oven.
Linda C