A: No—but it helps bacon cook more evenly and get crispier on both sides. Without it, bacon steams slightly in its own fat (still delicious, just less uniform).
Q: Can I cook turkey bacon this way?
A: Yes! Reduce time to 10–12 minutes—it burns easily.
Q: Why start in a cold oven?
A: It renders fat gradually, preventing curling and ensuring even crispness from edge to center.
Q: Smoke alarm going off?
A: Use thicker bacon, avoid overheating, and ensure good kitchen ventilation. Baking produces far less smoke than frying!
Final Thought
Great bacon isn’t about the cut—it’s about the method.
Bacon in the Oven
