shadowgrin wrote:^^
1. Gives a nice flavor
2. Butter has a lower evaporating point that cooking oil. If bacon is fried with cooking oil, the cooking oil has a higher amount that will be absorbed by the bacon. If butter is used, the bacon will still absorb the butter but it will be less compared to the cooking oil.
1. bacon already has a distinct flavor, that's why it's called bacon not butter flavored bacon.
2. you don't get it, you don't need oil to cook bacon, bacon is already loaded with a shitload of amount fat. the reason why people put oil on their pans is to grease it up so shit won't stick (same with butter). bacon already has a tremendous amount of grease in it, thus i see no point in adding any other greasing agents along with it as well.