I guess that I don’t get the oven bacon thing. I used to do it that way in a restaurant, full sheet pans going in and out of the ovens all morning but it never seemed worth th mess at home.
Several techniques for minimizing pan splatter on the stovetop method, the simplest being a splatter screen. I use a half a cup of leftover bacon grease to cook mine starting with a cold pan I lay it out tight and spoon the grease on top, heat slowly. The key is not having fat and lard render out at the same time in a dry pan. That makes the pops and splatters.
You can also start it with a tablespoon or two of water in the pan. Not too much or you’ll have boiled bacon:confused:. The water releases oil and water from the bacon and the water cooks off fast. Start on high heat, I like enamel coated aluminium pans for this because of the quick heat up. Either method gives fresh greasy hot deliciously yummy bacon in about 6 minutes. I never use a splash screen with these methods. Also shut the heat off after you flip it in the deep fat method. It will crisp as it cools in the oil for a minute while you get your other eggy additives stuff ready. My favorite time of day cooking bacon at 6:30 while sipping a quadruple espresso with heavy cream.