True! It's just like a roux or caramel, you have to really watch it near the end or throw it away and start again. Especially if you are using thin bacon. At the risk of sounding like a hipster from Brooklyn, since I started curing/smoking pork belly at home, store bought although still good (I mean...c'mon..it's BACON) seems like when you watch a movie on a smartphone vs IMAX. It's that much better. But if you have to make thin bacon, I find that the microwave "baconwave" thing or one of the may variants does a really decent job. If I'm making eggs and bacon for just me, I will also use a pan and fry the eggs up in the bacon drippings. The sheet pan/oven thing is only practical when you are making a LOT (at least one entire package) of bacon. What's that mean?