There's nothing more basic than strips of bacon sizzling away in a cast iron skillet, which is my preferred method for cooking bacon. I'm always a little shocked when I see British chef Jamie Oliver first put a splash of olive oil in the pan, saying that the bacon needs a little help to get started. My experience is that bacon renders its fat quickly enough so that no extra oil is necessary. Maybe British bacon is leaner? How do you cook your bacon?
Related: Quick Reminder: Cook Bacon Low and Slow
(Image: Dana Velden)