I've got a couple of questions as to cooking what is perhaps God's favorite meat...otherwise he wouldn't have made it taste soooooo good.
At what temperature do you find best for cooking bacon--low, medium, medium-high, or high?
Do you find bacon crisps better when the pan is dry, has a little grease or floating in grease?
As an aside, the other day I was cooking a lot of bacon and had three different frying pans on the stove I as using: carbon steel, cast iron, and stainless. The carbon steel was the quickest, followed by the cast iron, and then the stainless steel.
I have some carbon steel frying pans I got from Brad when they closed their restaurant and they are really great. They will become non-stick over time if you handle them right. This issue of Cook's Illustrative has an excellent article on carbon steel frying pans. You may want to check it out.
Everyone swears by the All-Clad cookware and it is great, but very expensive. Thankfully, I've got all the cookware I need, and then some, I really can't even talk myself into buying a new set. However, if I were I'd seriously look at at what OXO has with a 13 piece set for $399. It is really nice and I would bet it will give All-Clad a run for its money. One thing I like is the inside of the pans and pots have the measuring lines so you can see how much of something you have.
Sorry, about adding all that cookware stuff in but it tied into the bacon stuff.
Dee