I've been baking my bacon for years - gives me time to prep the rest of breakfast. I don't use a metal baking sheet or parchment paper, though - I use a stoneware baking sheet. (a Pampered Chef trick) It's a fantastic way to quickly 'season' stoneware! Clean up is easy - scrape out the bits/solids, pour off the grease and save if you like, then rinse in VERY hot water (NO SOAP!) I have a dedicated scrub brush for my stoneware, so there is no soap residue. You just have to give the stoneware time to cool since it retains the heat.

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