We'll cut to the chase.*You should be cooking bacon in the oven, period.
"Sheet-tray bacon is all pros and no cons. To start, you avoid the splattering grease and smoke that emanates from your skillet. That’s the root of the whole your-kitchen-smells-like-a-Waffle-House-for-many-days problem. With the oven method, there’s no risk of rendered fat splattering on your skin (ouch) or accumulating on your stovetop and other kitchen surfaces (yuck)."
http://www.foxnews.com/food-drink/20...uld-start.html
So much easier than cooking forever in a frying pan.
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