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This is the way I cook bacon and it almost always gives me flat bacon: Put the bacon in a cold pan. Put the pan on the stove and turn it to medium heat. Let the fat slowly render out and fry the bacon on its own. Cook to your desired crispness The gradual heating helps the bacon maintain its shape and is the best way to cook bacon, IMO.


I've found that frying the bacon at lower temperatures, medium heat rather than high heat, reduces or eliminates the curling.

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