Makin' Bacon - Two Ways

It's been a while since I baked bacon in the oven and didn't remember why I stopped that. This is helpful to know, if like me, you want to have some fried, crumbled or whole strips of bacon in the 'fridge to use in recipes. For egg bakes, potato salad, chili, loaded baked potatoes. . .

So. . .time for a little experiment. I fried half and baked the rest.

I know lots of people feel strongly about their preferred method, so I had to see if one way rose to the top for me. . .and it did. . .I'll stick with frying! 

The baked bacon didn't get done as uniformly as I like it - I like mine crispy and pretty well done. It was far more greasy. So, frying will stay my preferred method.

How about you? I also save the bacon fat to use to fry certain things like potatoes, browning meat for soups, etc. Do you also save the bacon grease? If so how do you use it? . . . Lin