If you fry bacon it on a lower temp it will not curl as much, either. It takes a bit more time but it comes out nicer and no fear of burning.
This is very true. The other thing I do that always gives me flat bacon is to simply turn the pieces immediately after adding to the pan .. do it about 5 or six times. I've never had a piece curl up on me doing it this way.
Ymmm .. bacon !!!