I just bake it on a foil-lined cookie sheet at 350 for about 20 mins- comes out nice and crispy, then I can use the foil to funnel the grease into a container. Depends on the bacon, but usually it isn't too crumbly for me after 20 mins of cooking.

Pig fat has a smoke point of ~370°F (or 188°C), so I bake my bacon at bit lower temperature 170-180°C till it's done. I prefer mine a little on the chewy side but not too chewy. Tastes great and the saved fat is higher quality because of the gentler cooking temperatures.

I use a cooling rack over a baking sheet & bake at 300 until dark and crispy/chewy. Then I harvest the liquid gold that collects in the baking sheet.

We use an electric griddle (the ones most people cook pancakes on...) I can cook a lb of bacon at once. I put the temperature at 375 and it takes about 15-20 minutes to cook. I too like crispy bacon and the flat griddle allows it to stay straight. The griddle also has a drip tray that neatly collects the grease for other cooking.

OMG! I had no idea you could 'bake' bacon! I've been using a cast iron skillet.

One word: BROILER.

I make a little square "pan," with turned up edges out of foil, lay out the bacon, 8 strips usually fit pritt-tee nicely. Preheat for 3-4 minutes, until the pan is nice and hot. Slide in the foil, leave for 6-8 until desired doneness is achieved. Put the bacon on a plate and devour...or go the no plate route (I usually do)! Tip the tinfoil and pour the oil into a mug, or whatever receptacle you use, and repeat!

So easy. So perfect, everytime.

lay the bacon flat in a skillet.

no oils necessary.

put the heat on low-med.

turn every few minutes.

take em out after about 10-12 minutes.

slightly crispy, but not overcooked.

heaven.

I like my grilled strips. I also recommend the following:

1. Using bacon as an overwrap. Bacon wrapped grilled scallops for one easy example. I'll also layer bacon over other meats in the smoker. This keeps the meat moister. It also smokes the bacon, which I save to reheat and eat separately.

2. Cooking with cut-up bacon - what the French call lardons. Nothing compares with a panful of thin sliced Brussels sprouts sauteed with lots of bacon pieces.

Based on pampered chef stoneware

I like the results I get cooking bacon in the oven on a rack with a drip tray. Easy to collect the fat for future use, nice flat strips no matter how tender or crispy you prefer it.

I bake it on the pampered chef stonewear. I make sure to overlap the strips just a bitso they all fit and they shrink upbut don't get too crispy, then I pull them out just before 'done' and leave them on the stone to cool.varied temp and times result in same crispness

Baking really is the best way to go if you don't want it curly. If I'm impatient, I fry bacon in a cast iron grill pan. The "bumps" keep the bacon from shrinking up too much.

I am sick & tired of cooking bacon. For many years I use to cook bacon in a frying pan. so good. Now I stil cook in frying pan & it is gross. I didn't change the way I cook it. Not liking it at all. I even pat off the fat between paper towels. I buy all diffrent types of bacon. expensive to the cheap one. Still not satisfy. So, are you trying to tell me you can't fry it anymore? What is with the baking. I don't understand why I have to bake it now. Or, what is it? Do I need o buy an expensive pan? I love bacon, I could eat the whole lb. but, it isn't what it use to be. What are you trying to say? Bake it? I never baked it in my entire life. To me, it sounds like if I bake it, it could start a fire in the oven. Therefore, I don't think I will buy bacon anymore if I have to bake it. ewwwww.

I microwave it 3-5 minutes depending on quantity/thickness.

I start off with bacon that is not cured, meaning it does not have added nitrate or nitrite. Then, as Terry O, I microwave it on a microwave rack made for the purpose. That's for convenience, but temp control is harder. Also, you can cook only 1/2 lb at a time.

Cooking meat above 300 F makes carcinogens even in non-cured meat. I'd be interested to know if anybody has studied carcinogen formation while cooking bacon at different temperatures.

I prefer turkey bacon sold by Whole Foods, where none of the deli or smoked meat is cured. It keeps well once cooked in the fridge in a paper towel in a plastic bag.

To reheat, microwave in 30" bursts until you get the right doneness. As I understand it, you make carcinogens in the microwave also, because it's just a matter of temperature.

Comments or suggestions welcome.

The method with cookie sheet isn't secret. It's Alton Brown's. it's also great.
Here's an alternate: www.baconmethod.com

The best way to eat bacon is to accompany it with more bacon.

I used to do the big Sunday bacon cook, but I just got too lazy. I know you say you don't like the microwave, but there's nothing bad or scary about using a microwave. If you don't like how it turns out in the microwave, that's one thing, but if you're scared of the microwave for "radiation" reasons, then that's nothing to worry about.

I use a "makin bacon" (http://www.makinbacon.com/welcome.htm) and put my morning's bacon on there, 1 minute a slice, and then start cooking my eggs. When the eggs are done, the bacon is done, and I can easily save the fat for tomorrow's eggs. It's the least time intensive and the bacon comes out really tasty and hot and fresh every morning.

Lay bacon out on a broiler pan ususally the one you get when you buy your stove. The grease drips through the slots in the top section and halfway through you turn the bacon over and I use the oven broiler to cook. Put pan down to middle height and it comes out perfect. Adjust your cooking time by watching how long it takes before turning the bacon and dont let it get too dark. Sometimes I think it may not be quite done but after putting bacon on paper towels it is at the perfect crispness and the flavor is awesome!