"Bob" > wrote in message
...

> Heat the pan, *then* put in a tiny bit of bacon fat saved from the
> last batch. Let that get hot and *then* add the bacon. And leave it
> alone. No poking or prodding. Turn once.

Interesting. IIRC all the packages of bacon I saw as a kid had "For best
results start in a cold pan" (or words to that effect) written on them...
That's always been the way I've done it (cold pan) but then I've always had
at least on properly seasoned skillet around.

--
Bob
Kanyak's Doghouse
http://kanyak.com