For mass bacon consumption, loading up four stovetop burners with pans full of rashers isn’t realistic. Scott Kveton, founder of, cooks a lot of bacon at one time in his oven. It cooks evenly and doesn’t need to be watched as closely as on the stovetop. Something so efficient couldn’t be pronounced wrong, could it?

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Jenny Stewart and tell us what you’ve got in mind.

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