I've been roasting bacon, but using a traditional broiler pan, for a long time. Much better method than frying, especially when you want to make a lot. And better than the described baking, too, I think, since it doesn't sit and wallow in so much grease the whole time. The rack just has some narrow slits, so the bacon doesn't come out as dry as a cooling rack or rack with wires would make it. But I'll still fry a few slices sometimes, or even nuke them, if that's all I want. I live by myself--don't need pounds of bacon around to tempt me!

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