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[quote=Anonymous][quote=Anonymous]Always oven, and I do 425 degrees. Takes a bit longer but I can control the doneness more.

Also, another tip:

-Line pan with tin foil for easy clean up
-Set a wire rack inside the pan and cook the bacon on that

The drippings will fall onto the foil, leaving your bacon more crispy and helping it to cook more evenly. The bacon should also lift off the rack easier than the foil itself. Run the rack under hot water immediately to loosen any stuck bacon bits, then wash in the dishwasher so you don't wind up having to scrape dried bacon bits off later.

Oh, another tip:

If you want a special treat, sprinkle a tiny amount of brown sugar over the bacon before cooking. I've heard of people also using maple syrup but I find brown sugar easier to control -- you don't want a ton. This is particularly good for breakfast bacon if you enjoy a sweet and savory treat. It's like bacon candy.[/quote]

I’d amend this to add a sprinkle of brown sugar plus cayenne to do the sweet/hot thing. Mmmmm.[/quote]

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