When cooking bacon, it is generally better not to cover the frying pan with a lid or foil for a few reasons:
Crispiness: Leaving the pan uncovered allows the bacon to crisp up properly. The heat and hot air circulate around the bacon, helping to remove moisture and render the fat, resulting in crispy, delicious bacon. If you cover the pan, steam can get trapped, making the bacon cook in its juices and potentially turning it chewy or soggy.
Splatter control: Bacon tends to release hot fat as it cooks, which can cause splattering. Cooking bacon without a lid allows some of this excess fat to evaporate and prevents it from getting trapped, reducing the likelihood of splattering.
Visual monitoring: Cooking bacon without a lid allows you to keep an eye on its progress and adjust the heat as needed. You can gauge when the bacon is done to your desired level of crispiness without having to lift the lid constantly.
Faster cooking: Cooking bacon uncovered can be faster since the heat is directly applied to the bacon without any obstruction. Lids or foil can slow down the cooking process.
However, it's worth noting that some cooks prefer using a splatter screen or lid partially covering the pan to reduce splattering while still allowing some air circulation. If you do decide to cover the pan partially, be sure to leave enough space for the hot air to escape, and keep a close eye on the bacon to prevent overcooking. The ideal method can vary depending on personal preference and the type of bacon being used.