I agree with Richard that bacon fried in a pan is crispy and tender - the oven bacon is crispy and chewy - I found it to be a close second but more like microwave bacon just easier not equal. My mother taught me that starting with a cold pan and a lower temperature you can't eliminate some of the splatter. You can also pour out some of the grease (or use a paper towel to blot some of the grease out) as you cook - this does work.

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