I am a failure at cooking bacon to the crisp state that seems to work best for BLTs and the like. I've tried cooking it in the oven and in a skillet, and it always comes out rubbery. Is it because I buy thick cut bacon? (which is the way the nicer brands of bacon seem to be cut). And just to show my utter ignorance of bacon cooking -- does bacon turn to a crisp state while it is hot in the pan, or is that a state it only reaches after it cools (and, if the latter is true, how can you tell when to take it out so that it will later be crisp?). Signed, desperately in need of bacon help.