Oven. lower temp for longer (e.g., 375 for 25 minutes). Let the bacon sizzle in its own rendered fat. Easy clean up, no prep. Have only tried this with thicker D’Artagnan thicker cut bacon.
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Interestingly, the part that’s out of the fat at the bottom of the skillet cooks better and more evenly. It’s like a mild air fryer. All I can say is that it’s the only way I’ll cook bacon from now on. It’s a little more time consuming, but requires a lot less actual intervention.
Their comments were humorous: yours was condescending (as often is the case).. In keeping with the movie reference theme-how can you be so obtuse?
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Oven is best, but less satisfying than cooking in a skillet. Microwave does not get crispy bits right, because microwaves can’t crisp!
FWIW, https://www.thekitchn.com/skills-showdown-bacon-22956708
Internally inconsistent statement, about allowing yet not allowing, regardless of who says or who reads it.
“Everyone else is allowed to express opinions, even the same opinions (three immediately above), but I am the one you are going to come after.”
Nice to know the way I do it (and have for the last 30+ years) finished on top.
I have done 3 strips or so in my convection countertop oven when I just want some slices for a salad or something. My usual pattern is to cook a batch, refrigerate for future use. And being Southern, there is always a container of bacon fat on the counter.
Skillet on stovetop.
Medium. (or whatever the following doneness is, as this is how I’ve always explained my target: render as much fat as possible while cooking the rest as little as possible. Basically, going for a beef jerky type texture, but not so tough. Maybe that’s “browned by chewy”? Any crispiness = fail).
People can cook bacon ever how they like, and to whatever level of doneness they want. Unless they’re in my house. Crispy bacon hurts my heart. And unless you want to deal with my commentary, don’t let me seeing you cook it any way other than stovetop skillet.
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Do you strain the bacon fat? Just a sealed jar on the counter? For how long?
Potatoes, eggs etc (the fat is strained of course)
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Oven on a baking sheet, lined with foil. I save the fat, as well, assuming it’s from good bacon. To preempt the question - anything I personally smoke, or buy from Jack Mountain / other heritage breeds counts as “good bacon.” When my wife buys thick-cut bulk bacon, I toss the fat, as we just don’t use THAT much bacon grease.
@Pat_Esposito - I’ve got a small pot/kettle with a strainer and a lid on it. I use jars for other rendered fat (beef tallow, pork lard, lamb once in a blue moon), but the bacon grease usually benefits from straining, especially if I use pepper on the bacon.
Looks similar to this → Amazon.com: Kyraton Bacon Grease Container With Strainer, 48 oz Stainless Steel Oil Container, Pot Fat Storage With Lid, Easy Grip Handle Suitable For Storing Frying Oil And Cooking Grease 1. Silver: Home & Kitchen
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Anybody try cooking bacon in an air fryer? Results?
I’d like to see the question split into two… “what is your favorite way to cook bacon?” and “how do you cook bacon most often?” Most often for me is by far microwave, but it’s definitely not my preferred method. I feel like 9 times out of 10, I’m racing to cook the bacon and get a meal ready and don’t want to create excessive dishes. Cast iron or oven are for special occasions 
.
In the oven on parchment paper.
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I’m sad to lose you as a friend 
I’ll never do it on the stovetop again, and won’t miss cleaning up the splatter either 
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It’s a flip top jam jar. Because I cook in the oven at 350 very little residue to strain. Just pour on top. When it is topped off I throw the rest away. My mom had a specific container with a strainer. It’s probably sitting where she left it as dad doesn’t cook.
old coffee mug in the fridge. strain with cheese cloth if needed.
I use a skillet with just enough water to reach the side of the bacon. Medium/High heat until the water evaporates (and fat renders). Continue cooking until fully browned. Easy Peasy.
I’m going to try this. I cook bratwurst this way for currywurst and it works perfectly. Should work equally well with bacon; cooks the meat, then renders the fat.
Is that kosher?
the bacon is baptized!