I've heard so many folks online and on food TV saying that broiling or baking bacon in the oven is superior to pan-frying, that it cooks more evenly and curls up less. Of course this method is optimal if you're adding syrup, brown sugar, anything sweet and sticky, but for just plain ole bacon strips, I don't see the advantage.
I have found that putting the bacon strips in a cold pan, turning the burner on pretty low, no more than medium, and cooking slowly gives me perfectly crisp, flat bacon most of the time. With some specialty bacons from the butchers, I sometimes put an improvised bacon-press on them (a heavy saucepan coated with foil on the underside) to help with the curling issue.
To me, washing a frying pan is so much easier than dealing with a large, greasy baking sheet and a crusty wire rack. I'm sure this is trivial and a little weird, but it's been bugging me for a long time!
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