I lay the bacon (usually thick sliced from a slab) on a rack that's set in a sheet pan or perhaps over a sauté pan, depending on how much I'm making, and cook at a temp of about 350-degrees, maybe 375-degrees, until the bacon reaches the desired level of doneness. Sometimes - lately - I've been starting the bacon in a cold oven set to the above temp, and remove it when done to my liking. It seems that more fat is rendered out starting in a cold oven.
Does anyone else cook their bacon in the oven? What techniques and tips might you offer?
Any thoughts on adding other elements to the bacon? I've seen people sprinkle brown sugar on the strips, add some maple syrup, or perhaps add some pepper or other spices. The idea of adding fresh ground spices is appealing.