This is how it's done.

While it's more efficient to cook large batches of bacon on a pan in the oven, it produces a flavor and texture that is entirely different than that of pan-fried bacon.  This is a picture of how I did the two pounds of Kroger thick-cut bacon we ate for breakfast at the fire station yesterday.  If we'd had any more people eating, I probably would've gone with the sheet pan method.  In that past, we've had to feed as many as 23 firemen at once.  It takes about four pounds of bacon, along with three dozen eggs, a few pounds of bacon, a giant pot of grits, and roughly 40 biscuits.  When you cook that much bacon, full sheet pans are necessary, as are ovens that can hold several of them.  In our case, we've got commercial 48" double ovens that can hold a lot of sheet pans at a time.  As you can see below, though, I prefer to use the nearly 450 square inches of well-seasoned, Tennessee-made Lodge cast iron.