I’m a recent convert from skillet bacon to oven bacon. The reason is that the oven makes multitasking easier. Multitasking on the weekend means bonus Eggs Benedict, sourdough pancakes, or a Pullman loaf.
The idea isn’t new, but there are very many recipes. Browsing several of them shows there really are only two meaningful choices:
- Lined or unlined sheet pan, and
- Fast or slow oven.
For cleanliness I prefer a lined pan (e.g. non-stick or parchment paper); texture and convenience, a slow oven.
Don’t forget to pour off the rendered fat!