I have always fried it in a pan. Turning them one piece at a time or dumping a whole package in a big skillet and keep stirring till they are all done. I have even used the microwave more than I like to admit


No More. I put 10 pieces on a big cookie sheet the last couple of times I cooked it and it turned out great. Perfectly flat and easier than frying in a skillet. The pieces a very uniform and easy to clean up afterwards. I can`t believe I have not tried it sooner.

Lots of people cooking it in the oven now days. I still use the skillet but if I were cooking a lot of it the oven might get used

I no longer cook bacon. I use the ready cooked.

In a skillet.....like it to be chewy, not cremated....hate over cooked bacon.

I still cook bacon in a pan on the stove, but use a press to keep it flat.

I�ve started experimenting with cast iron skillet, bacon laid in cold and covered in water. Cooking over high heat until water is gone (it�s cooked now) then reducing heat to sizzle as required. Wife oven cooks it but it�s too crispy/over cooked.

Bacon tree in the microwave, still like the cast iron but this is fast and easy

"pouring in and stirring" bacon should be against the law

Same way in oven

I like it this way best, I have tried the covered in water, microwave and the oven. I cook the whole package and drain, then freeze what ever is left over.
Warm in the microwave and it is still crispy.

In a 12" skillet

In a pan so I can use the grease to fry eggs in.

I like mine to shatter when dropped. I had a bad experience while camping over a long weekend. Food was stolen, truck wouldn�t start, didn�t have cell phones. We resorted to coooing what we had left which was bacon and potatoes. It was raining so cooking over the camp fire was a chore. After an hour we hav up and decided it was hot enough to eat, it still squished like raw bacon. I was done after that, bacon has to be crispy!

My old Griswold has cooked more bacon than I could legally haul in the back of my truck and cooks it just the way I like it. Crispy bacon is burnt bacon, cook it until the fat clears and you have perfect bacon.

Same here. Crisp bacon is burnt bacon IMO

Cast iron

if only doing a few pieces for my wife and I, in a cast iron skillet ... if the kids and grandkids are coming, I line 2 large size cookie sheets with parchment paper, then lay bacon stripes edges touching from end to end. 2 large cookie sheets will do about 2 lbs of thick sliced bacon. Preheat the oven to 400 degrees, put one cookie sheet on upper rack and one of lower rack, set timer for 20 minutes. Pull one sheet out at 20 minutes and reset timer for 5 minutes, pull 2nd cookie sheet out when timer goes off for additional 5 minutes. One pan is done but still flexible and the other pan is starting to get crispy on the ends and edges. I then remove bacon to paper towel lined plates and drain the grease off the corners of the cookie sheets into our bacon grease container.

+1 on that

"cook it till the fat clears". Nuff said.

If it�s not crispy, it ain�t done yet. I don�t understand chewy bacon people.

Not chewy or crispy, right in between.

More than two or three slices are cooked in the oven. I put parchment paper on the cookie sheet(s) lay out the bacon, then put the wire rack upside down on top of the bacon. Like PMK, I poor the grease off into my grease can. I cook at 425 until just before crisp, when the fat has turned light brown, but the bacon isn't yet hard and brittle. Thick sliced bacon cooked this way is perfect for bacon and tomato sandwiches!

I do it in the oven, and hot damn use the grease from the drippings to cook my eggs in. Not having to worry about splatter and really making a splatter mess is overrated.