Cook up a batch or two of bacon and hold in a warm (200-degrees F) oven while you finish cooking.
4–6 slices bacon
Lay the strips of bacon in the bottom of the pan, a slight overlap is okay as the bacon shrinks, and place over high heat.
Once the bacon begins to sizzle and render some fat, lower the heat to medium and continue cooking.
As an alternative to a frypan, use a griddle. The rectangular shape and bigger size accommodates more strips. There’s quite a bit of spattering and unfortunately no spatter screen for a griddle, so a bigger cleanup job.
Lift the spatter guard and gently flip the bacon. Bacon spatters and to help prevent burning yourself, lift the end of the strip closet to you and turn toward the back of the pan. Hopefully any spattering occurs away from you!
Keywords: bacon, panfrying bacon, frying bacon, cooking bacon, cooking bacon on the stovetop