I too have been baking bacon for years. I never got to lining the pan because I use the "catch all" pan I keep in the oven all the time.....it's a sacrificial pan that I just scrape and wash from time to time. I think I'll try the parchment. I usually do no less than 2 pounds at a time and freeze part for use later....reheat briefly in the microwave. Thanks for the great post.

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