Making bacon in the oven, instead of a skillet, is easier, way less messy, and better for your kitchen than cooking it in a skillet.
Not in terms of the actual procedure—it's not hard to put some raw bacon in a hot skillet and watch it sizzle—but in terms of the effects it has on your kitchen. The lingering smell and the fine layer of bacon mist that coats every inch of your kitchen . There’s a term for these kind of symptoms. It’s called a Bacon Hangover, a condition in which the the fun of cooking bacon has faded and your domicile is dealing with the decisions it made the morning before.
Sheet tray bacon is all pros and no cons. To start, you avoid the splattering grease and smoke that emanates from your skillet. That’s the root of the whole, your-kitchen-smells-like-a-Waffle-House-for-many-days problem. With the oven method, there’s no risk of rendered fat splattering on your skin or accumulating on your stovetop and other kitchen surfaces .
But the real win with sheet pan bacon is that it’s so much less involved than frying it in a skillet. You put your slabs of bacon on the pan, without any oil . You put the pan in a 350 degree oven, which doesn’t even need to be preheated . You flip the bacon once, when it’s halfway through cooking. You take the bacon out. You rest it on your splatter-free stove. Then, you eat the bacon. That’s called efficiency.
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