Bakin' Bacon (a 'how-to")

Bacon and cast–iron skillets have a symbiotic relationship. Bacon cooks up well in the pans, all the while letting its rendered fat create a natural non-stick surface. And I can't do my Kentucky FryUp without the dependable cast pan Mom gave me.



But, generally, I prefer using the oven; I just find it more convenient.
A large rimmed sheet pan will hold the slices of a pound package in a single layer.
Slide the pan into a 375°F oven and ten to fifteen fuss-free minutes later—no turning, no pressing down the edges—you’ve got evenly golden and crisp slices.
Except that they’re flat. There’s no curly character to them.