It depends on where I'm at and how much time I have. If at the lake we usually use the big Blackstone griddle grill to cook all of the breakfast for the crowd. If at home and in a hurry I nuke it. If not in a hurry I bake it in the oven.

Sounds yummy Jinx, me too!

Lone Jack, I bought a Blackstone 22" griddle as a Christmas present for a friend who has a new RV. I hope he likes it! The RV world is a new thing and he is just getting into it. The only RV without outside rugs and rope lights. lol.

I won't do them in the microwave - two or three seconds off you'll have overcooked burnt garbage. I have a nice "medium" level of bacon cookedness that I prefer - crispy but not dark and burnt. If I want charcoal, I'll just eat the bricks from my charcoal grilling bag.

So, I usually do it in a skillet with a splatter guard atop. Especially since the bacon I buy tends to be local farmer bacon of varying thicknesses. You have to be able to watch. I have done bacon in the oven, and that's far superior to microwave, but still harder to watch than the skillet. I'll use the oven for supermarket bacon, sometimes. Since thicknesses are standard, usually.

Sous vide bacon is thoroughly cooked, but flabby. It is great for adding extra moisture to things like chicken breast. (And then you typically discard the bacon...)

PS, I have done the water method in the skillet for bacon - It worked out fairly well. I should remember to do it again.

I always start in the microwave. Usually 1-2 minutes, (depending on fat content and thickness), in paper towel, below and above, (that gets grease soaked)...then into the oven on parchment to finish.

I cook a whole package at a time, in the oven on a rack - to about 3/4 done. Flash freeze and put strips in a ziplock and into the freezer. Take out what is needed and microwave between paper towels for about 30 seconds to desired level of crispiness.

Started cooking mine in the oven about 3 years ago and now that is the only way I cook it! I like mine well done and very crisp and the oven cooking delivers every single time.

Oven for me, too.

I did mine in the oven until I got an air fryer. Air fryer 100% for me now.

When we have the grandkids over, Elery makes bacon in the oven because 4 grandkids can eat a pound of bacon, there's never any left. Sometimes I make "pig candy", which is bacon sprinkled with brown sugar and then baked.

A couple of years ago I oddly lost my taste for smoked pork, including bacon and ham and I'm not big on breakfast sausage either. I don't hate it, or even dislike it, I'm just very apathetic. Elery and I do not cook breakfast meats unless we have others over for breakfast, which hasn't happened for a long time and won't happen for many more months, probably.

I do like it best on the griddle, though, and my brother always wants all the bacon grease I can produce. Mother being Mother likes scrambled eggs cooked with butter, but fried eggs must be cooked in bacon grease. She won't eat the bacon, of course, unless it's so crisp it shatters when bitten.

Most of the family likes it crisp with still a little "chew", but Amanda likes hers shatteringly crisp, like Mother, which I think is overcooked.

I did have a plastic device for the microwave at one time and it worked pretty well, but it was only large enough for 3 or 4 slices. My girls used it when they were still in school but I have no idea what happened to it after they grew up and left home. Microwave bacon is OK, and fast, but makes a heckuva mess in the microwave. I tried covering it with a paper towel, but the paper sticks to the bacon and I can't peel it off!

Annie

I am like @cooper8828. Used to cook it in the oven (so good), but it made a messy oven. Once I tried cooking it in the air fryer, all thoughts of cooking in the oven went by the wayside. Still have to clean splatter out of the air fryer, but it is much easier and quicker than cleaning the grease from a smaller, confined space.

I use a non-stick pan and always use a splatter shield, that's super important.

I use cast iron skillet or anodized aluminum because I don't cook much bacon. If I did, I would use the oven method. I love bacon, but DB won't eat it, except for turkey bacon, which is something else altogether.

For upt o 4 slices I cook it in the microwave.....adn sometimes I'll do 2 batches..
For lots of bacon like a pound of more, I use the oven...but I find the microwave lots easier to clean than the oven!!
I haven fried bacon in years...oh but for when I use bacon to start some dish that will then have other stuff added....like hot bacon dressing or corn chowder.

I use the oven, no rack. Directly on the sheet pan but I’ll try parchment. Have used aluminum foil in the past but find it wasteful. Never noticed it making a mess but then I’m not very fussy about my oven’s interior.

I‘ve never been thrilled with any I’ve cooked stovetop. Curls up, middle is over cooked while ends are flabby, constant attention to fight the curl, so not worth it when there’s an oven or toaster oven available. User error I know, no need to tell me that.

I was intrigued by the description of SV in the article, far less so by artemis’. For a few bucks I’ll give it a shot because I can.

One thing I have noticed about making bacon is that whatever the method used, part of the fat is not cooked, and part of the fat is overcooked. Same with the lean meat. Also, for my personal taste, I don't like greasy bacon.

So I bake my bacon rashers flat, always at an angle to drain off fat, rotate once in a while while baking for uniformity.

Fat is collected with a tray under the bacon. You will also get a few spoons of incredible bacon juice which normally gets baked away. This juice is, well, you can imagine how fantastic for seasoning other food

The end result is almost 100% perfectly baked crispy bacon that is non-greasy.

dcarch

I've started buying bacon for myself again when I am alone in Cathedral City for four weeks at a time. Here's how I've been cooking it.

First of all, I only want two or three strips at a time, but I've been mostly cooking three. I use a medium sized T-Fal non-stick skillet, and I spray the pan with a small amount of water. I then cut the bacon strips with scissors into varying lengths so that I can fit them into the pan easily, and I put the bacon in the slightly wet cold pan. I then put the pan on high heat until the water has evaporated and I hear a bit of sizzle, and then I turn the heat down to medium low. I turn the bacon several times and cook it until it is slightly crisp. As I take it out of the pan, I press it with the back of a spoon so that the grease goes back into the pan, and I let it drain on a paper towel. For the small amount of bacon I cook at a time, half a paper towel is enough.

This method gives me bacon the way I like it, and I also have leftover bacon fat that I can save for later use. I think that preserving the fat is very important, and I have many uses for it. I would not want to use any method that would not yield leftover bacon fat. Since I cook bacon only once or twice a week, I do not end up with much bacon fat.

I have not taken any of my cast iron pans to Cathedral City because I do not have space to store them. The house came with a lot of T-Fal non-stick pans, and I've decided that I like them.

Lars, I made my first bacon for BLTs for the summer, and I did what you did.

When I went to assemble it I discovered that I didn't have any lettuce and so substituted with the only other leafy thing I had - Basil. A different taste, but very good. I'd do this again.

I truly love the result of bacon cooked in the air fryer. It is nice and crispy all over, just the way I like it.

I do not have an air fryer. Do you get to save bacon grease when you cook bacon in one? I would not want to waste that.

DH often uses the water method, I just toss the rashers (from a local butcher who smokes his own bacon and hams, and they're divine) into a cold cast iron pan.

SF author Joe Haldeman used to recommend cooking bacon in the nude, so you aren't tempted to have the heat too high ;-D

I've done it in the toaster oven when cooking more than a few slices, but prefer using a nonstick skillet on the stove.

CA Kate z9, some years i grow lettuce leaf basil. It's a great riff on BLTs.

Speaking of lettuce - the lettuce I find here in the summer is not as good as what I find in the winter. I used to grow lettuce in my yard in Venice in the winter, but it did not grow well in the summer, I think because the yard was too sunny.

Unfortunately for BLT sandwiches, tomatoes are better in the summer. I might have to try some lettuce leaf basil.

I do a package at a time in the oven ... extras [ha ha] are crumbled and put in a zip bag for salads ... etc