Nix the parchment. Line the pan with foil (wrapped around the edges) and use a rack... the excess fat drains, the bacon gets crispier because the hot air circulates all around it, and you simply allow the pan to cool while munching your bacon, then wad the whole foil up and throw it away, grease and all (unless you”ve poured the bacon fat off into an ice cube tray and frozen it into portions and stored them in a zip-top bag to use in other yummy cooking purposes in the future). The pan stays clean and goes right back into your storage cabinet.

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