I have been baking my bacon for years and will never ever go back to frying. I have never experienced any grease splatter either, as others seem to be concerned about. Honestly if it did splatter I would rather have it contained in my oven as opposed to everywhere around the stove top. The only thing I do differently is use my Pampered Chef stone bar pan. I place the bacon slices right on there and bake for about 20-25 minutes on 400 degrees. Comes out perfect every time.

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