i'd really like a technique that i can use with my one iron skillet to knock out a whole pound of bacon
Have a friend who cooks bacon for Brotherhood meetings. He takes the skillet and puts the entire pound of bacon in and starts scrambling it as it begins to cook and render fat. He does it over med high heat and just keeps scrambling it as it cooks. eventually he gets a ful skillet of fried bacon and starts puling out teh pieces as they look done. Some will finish a miute or two before the others. As he removes them, he places them flat on draining paper towels and they come out crisp, flat and fully cooked. All he had to contend wit at that point is the next pound of bacon, which he just throws in and begins the scrambling process again. I have seen him cook four or five pounds of bacon this way, maybe only slowing the process to remove (dip out) some grease if the skillet gets too full as he cooks.