Preheat the oven to 350°F. Set a rimmed stainless-steel baking sheet on a stable oven rack.

Arrange 1 pound of bacon on the baking sheet. The slices may overlap slightly along their edges, but do not stack them. They shrink about 20 percent as they cook.

Bake for 25 minutes, until the bacon is cooked through, the edges are browned, and the fat is rendered. If a slice still looks raw or glossy in the center, return the pan to the oven briefly and check again. Thin slices may become crisp sooner than thick ones.

Use tongs to move the bacon to a paper-towel-lined plate or a wire rack over a plate. Let excess fat drain.

Let the pan cool until the rendered fat is no longer sizzling but is still liquid. Carefully pour it into a clean, heat-safe glass jar. Let it cool, cover the jar, and refrigerate.