I know next to nothing about cooking, I just try to get the most calories/nutrition for as little cost and time effort as possible (within a paleo framework obviously)
I like to cook bacon in the oven, with a layer of aluminum foil on a cookie sheet. Then I put plantains in the bacon grease and bake them.I put the layer of aluminum foil because of potential chemical issues with the cookie sheet getting in the food and also they can be hard to clean of bacon/plantain mess. Although it doesn't seem so hard compared to scrubbing my crockpot....But now I'm worried about metals from the aluminum foil.
Thoughts on the best way to cook this? Maybe like some kind of cast iron deal seasoned with the bacon grease?
I LOVE cooking bacon in the oven! No greasy smell all over my clothing. No splattering mess. But I use a rimmed baking stone. It is ideal for cooking bacon, and it is also the ideal way to season the baking stone. The rimmed baking stones (called "stoneware bar pans") are a must for keeping in the fat, which would otherwise drip off of a stone without a rim (like a pizza stone, that is flat) and cause a fire. And after cooking the bacon, it is easy to pour the drippings into a jar straight from the pan.
Stoneware is totally safe to use. I cook almost exclusively with stoneware and cast iron.
I like the oven method best because it requires no attention, and I never burn it. I also like how the bacon browns evenly and doesn't curl up the way it can in a pan on the stove. Finally, the bacon grease always seems cleaner, lighter, and more free of very darkly browned particles.
But I like baking parchment better than foil. Nothing sticks to it, and cleanup seems just as easy. You find it in the same aisle as foil. I'm not sure if parchment has any hazards of its own, but haven't found any persuasive arguments against it (so far).
I have a large griddle. I literally leave all the grease from the bacon and such that I cook on the thing for whatever I'm cooking next (eggs, veggies, hashbrowns...whatever). Yes I do this for days on end. I do the same with my burger fat too. Saves a ton on the butter bill ;). Never clean the thing either except to scrape the protein off once in a while. I use my griddle for darn near everything. Between that, crock pot, and my grill thats all I need. Can't even remember the last time I used the oven.
For a long term solution for other cookie-sheet items, I love silicon cookie sheet liners, or sil-pat liners. They are totally non-toxic and non-stick. I've had mine for a few years, and use them for everything. When cooking bacon for a crowd, I do it in the oven. Afterwards, I collect the bacon fat and then let the sheet cool. I take a little scraping tool, or any flat object with an edge, and scrape down the sheets. Soak them in a bit of soapy water while you do the dishes, and done.
I cook bacon in a cast iron skillet all the time, including tonight! It's my understanding that cast iron pots and pans are fine, at most you might get some iron in your food, but a safe healthy amount. It would probably be less hassle than doing bacon and plantains in the oven, since it much easier to clean splatters off a stovetop than from inside an oven. (I recommend getting a splatter screen anyway.)
Other options are: a good set of ceramic/porcelain casseroles; Glass casseroles (cheaper, but I personally don't like)
Kind of off topic, but in my opinion, buy good quality cook and bake ware. They seem opposing at first, but they will last forever. In fact I have my grandmother's cast iron skillets which are over 50 years old, and they are still in pristine condition.