How do you deal with the left over fat/oil in your pan?
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I used to pour it into a glass jar. But these days I'm just using a paper towel or 3 after it dries and chuckin it in the bin.
wrote last edited by [email protected]Other than pan frying something like chicken, I don't really have "leftover fat".
Bacon - ya pour that right into the bacon fat container that has its own strainer.
Most other recipes the fat is part of the dish. As someone else commented - fat is flavor. Say you brown chicken parts for something like Gumbo, the next thing in the pan will be vegetables that get glazed, and you're gonna need a fat for that which is already there in the pan.
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Goes into the compost.
But the salt.
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Straight down the sink. It's a rental.
There are better ways to sabotage a rental without screwing with the rest of the plumbing system
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Depends how much is left. Alot then filter and jar. A little then paper towel and trash.
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I used to pour it into a glass jar. But these days I'm just using a paper towel or 3 after it dries and chuckin it in the bin.
I use an iron skillet for most things, it gets cleaned then takes up real estate on a stove burner until the next day.
Most of the time it’s just enough oil to sear things. Salmon. The white meat chicken with a bacon iron on top. Each needs some oil for Maillard rxn on the hot iron and non-stick, in addition to flavor and moistness.
It’s liquid at room temp. It’s minimal. When the pan is cool enough, a dollop of dawn, a light abrasive without a lot of pressure (it’s a tactile thing, cast iron people know) and the soap slurry goes right down the drain. I’ve owned for 25 yrs, no issues.
(Because someone is about to start text screaming: If it’s a new cure or a cure done in 1-2 layers or a weaker fat, any abrasive or cleaning will likely kill it. I use lard for my cures while lightly washing with hot soapy water in between. 5 layers/rounds of cure. Then oil it after each use for the first month post new cure. Then, it’s solid, just wash and dry, and you can use a light abrasive. We have a 12, a 10, three 8s, and three 5s in circulation.)
Now, if I make Pho, I’m not skimming the beef tallow/oil off into the sink. I wait for the broth to cool, crack the disc of solid lard off the top, and drop it in the trash.
Popcorn pan, sink. Salmon in the pan, sink. Dark meat chicken in the pan, cool and scrape those solids into the trash.
It’s about amount and what it does at room temp.
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I used to pour it into a glass jar. But these days I'm just using a paper towel or 3 after it dries and chuckin it in the bin.
I generally don't get a lot of fat left in my pan. But when there is some, I tend to use it for whatever I cook next. It's good stuff.
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wrote last edited by [email protected]
Uwu, its sooooooo cut. They're magestic horns; and the lux fur, et al. Their snaggle teeth, that pacific one, is just hte peice of resistance!
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Lick it off
The only correct response
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There are better ways to sabotage a rental without screwing with the rest of the plumbing system
Please do tell so I know how to properly take care of this precious property for my lovely landlord who respects us very much.
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I used to pour it into a glass jar. But these days I'm just using a paper towel or 3 after it dries and chuckin it in the bin.
keep a rag bag handy and just wipe up cooking grease with those, them throw them in a pile next to the wood stove
you end up needing the oily rags to wipe down the wood stove anyway or else it will rust
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Please do tell so I know how to properly take care of this precious property for my lovely landlord who respects us very much.
wrote last edited by [email protected]You know what, imma think on this for a second. I'd hate to give bad advice
Im an electrician though, I do plenty remodels. Im sure I can come up with a few good ideas. Real frustrating shit for them to deal with, no coat of paint jobs.
I take it youre not getting your deposit back (hahaha, as if they ever do)? What kinda house are we talking? Attic or basement access?
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I used to pour it into a glass jar. But these days I'm just using a paper towel or 3 after it dries and chuckin it in the bin.
If it cools into a solid fat then it goes in a bowl and put it outside for wildlife to enjoy some easy calories. A trail cam and some time has given me a good chunk of backyard nocturnal drama, like the falling out of two tomcats.
Liquid fat/oil is used to re-season pans or soaked up with a paper towel and dumped.
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I use an iron skillet for most things, it gets cleaned then takes up real estate on a stove burner until the next day.
Most of the time it’s just enough oil to sear things. Salmon. The white meat chicken with a bacon iron on top. Each needs some oil for Maillard rxn on the hot iron and non-stick, in addition to flavor and moistness.
It’s liquid at room temp. It’s minimal. When the pan is cool enough, a dollop of dawn, a light abrasive without a lot of pressure (it’s a tactile thing, cast iron people know) and the soap slurry goes right down the drain. I’ve owned for 25 yrs, no issues.
(Because someone is about to start text screaming: If it’s a new cure or a cure done in 1-2 layers or a weaker fat, any abrasive or cleaning will likely kill it. I use lard for my cures while lightly washing with hot soapy water in between. 5 layers/rounds of cure. Then oil it after each use for the first month post new cure. Then, it’s solid, just wash and dry, and you can use a light abrasive. We have a 12, a 10, three 8s, and three 5s in circulation.)
Now, if I make Pho, I’m not skimming the beef tallow/oil off into the sink. I wait for the broth to cool, crack the disc of solid lard off the top, and drop it in the trash.
Popcorn pan, sink. Salmon in the pan, sink. Dark meat chicken in the pan, cool and scrape those solids into the trash.
It’s about amount and what it does at room temp.
I respect that you were brave enough to admit on the internet to using a little soap now and again with your cast iron. It took me about a year after I rehabbed mom's pans to work up the courage to gently swipe a little soap on them now and again. They still get dried in the oven and moisturized with avocado oil. Mah bebes.
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Depends on what kind of leftover fat.
If frying something in measurable quantities of oil, the oil can be filtered to remove solids, then stored to re-use later.
If cooking something greasy like bacon or sausage, either I'll cook other things in the same pan after, or I'll pour it through a strainer, let it cool, and freeze it. Once I've saved a bunch, I clarify it.
Fat is flavor. In my house, it doesn't get thrown away. There are lots of ways to reuse it.
Sounds pretty good. Oil is expensive too.
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Filtering out any chunky bits from the cooking so it doesn't go back into the fat jar
Oh you are reusing the fat in the jar.
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Depends on what kind of leftover fat.
If frying something in measurable quantities of oil, the oil can be filtered to remove solids, then stored to re-use later.
If cooking something greasy like bacon or sausage, either I'll cook other things in the same pan after, or I'll pour it through a strainer, let it cool, and freeze it. Once I've saved a bunch, I clarify it.
Fat is flavor. In my house, it doesn't get thrown away. There are lots of ways to reuse it.
wrote last edited by [email protected]Reusing cooking oil causes cancer. I thought this was wildly known, but I'm consistently surprised at how many people online say things like this.
This is why "drip jars" stopped being used in the 20th century. There used to be one in every house until it was understood it causes stomach cancer.
https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/reusing-cooking-oils
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I respect that you were brave enough to admit on the internet to using a little soap now and again with your cast iron. It took me about a year after I rehabbed mom's pans to work up the courage to gently swipe a little soap on them now and again. They still get dried in the oven and moisturized with avocado oil. Mah bebes.
I’ve tried olive oil. Idk what it is, maybe user error, but those cures seem to be very delicate. Like the olives are all primadonna about touching such a base metal like iron.
I don’t use lard with cooking. My beef these days is limited to pho and a bi-yearly burger, but my rationale was, what did grandma use? Why was she soaping hers up in the sink with impunity?
Lard. And layers.
I respect the baby it approach too, and vegans, if that is your way.
Whatever works, it’s in.
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Popcorn made in pre-used oil can be awesome, and an easy way to get rid of 100ml or so.
wrote last edited by [email protected]Omfg...bacon grease popcorn...I'm about to take 10 years off my life
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Reusing cooking oil causes cancer. I thought this was wildly known, but I'm consistently surprised at how many people online say things like this.
This is why "drip jars" stopped being used in the 20th century. There used to be one in every house until it was understood it causes stomach cancer.
https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/reusing-cooking-oils
That's if you take it beyond the smoke point. Which you wouldn't do if you are trying to avoid free radicals in your food to begin with. Even vegetable oil is extracted through a heating process.
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Reusing cooking oil causes cancer. I thought this was wildly known, but I'm consistently surprised at how many people online say things like this.
This is why "drip jars" stopped being used in the 20th century. There used to be one in every house until it was understood it causes stomach cancer.
https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/reusing-cooking-oils
wrote last edited by [email protected]But singapore site links USDA q&a on how to reuse it safely and has section for "what you need to do if you reuse oil". They don't particularly advice or encourage single use.
Oil quality is dependent on storage method (strain it with filter, keep airtight non-transparent container etc) and cooking temperature so people need to be informed, but I don't see reusing it once or twice with appropriate care cause significant harm.
