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.
Keep an extra can about for fat drippings.
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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.
Saw this thread from a mile away and ran to tell everyone I don't have that problem because I own an air fryer
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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 don't use so much fat that I have to dispose it afterwards. You know that stuff is killing you, right?
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I do not baby cast iron at all. I use plenty of dish soap and scrub it. But then again, I've also to completely refinished cast iron before. You learn to appreciate how durable seasoning can be when you actually try and remove it. My main skillet I've in the past taken it down to bare metal with an angle grinder, then built the seasoning back up from nothing.
I did the same with these pans too. Though I didn't need an angle grinder. A day or two in a trash bag marinating in oven cleaner, then some steel wool and elbow grease. That's why I call them my babies, they are antique pans that sadly had gotten rusty and I gave them new life. They were my mom's, and before her, her great-grandma's pans (and maybe someone else's before then but we, the family, have lost track).
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I don't use so much fat that I have to dispose it afterwards. You know that stuff is killing you, right?
"my food tastes terrible, don't eat at my house"
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There are better ways to sabotage a rental without screwing with the rest of the plumbing system
Oh do tell?
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I was talking about just in your pan. Like after bacon or whatever
Save your bacon fat in a jar, it's clutch.
You can do the same with beef tallow.
Need to saute some onions for rice and beans? Bam, fry them in bacon fat. Stew recipe calls for vegetable oil to saute your carrots? Fuck that, tallow it.
Some traditions exists because they work. -
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.
Pretty much the same rationale. WWGD. But I used shortening for my base coats only because that's what I had on hand. Then I basically only cooked bacon, sausage, ham, and pork chops in them to build up the seasoning.
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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 don't have enough oil left over to bother doing something other than wash normally
if there's enough fat left, either cook more food in it, or wipe it with a paper towel. but that's rare
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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.
Left... over?
If I'm deepfrying, I set it aside and reuse it.
If I cooked something like bacon that gave off fat, I save it and use it to cook other things later.
If I was sautéing something, I used the correct amount of oil and there's none left over.
If I was roasting something, I turn the pan drippings into a sauce.
I will say, if you're having this problem a lot cooking meat, you're probably not trimming the cuts properly before cooking. Trim those and throw the scraps in the freezer until the next time you make stock.
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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.
Reduce, reuse, recycle.
I try not to deep fry anything, my body doesn't need it, and the convection oven does a decent job. Shallow frying can also do a similar job most times at the cost of some extra time.
Decent quantity of bacon grease get collected for reuse. Small amounts just get paper toweled. If I did give in and deep fry something, that oil is being reused all week. Go big or go home.
When I'm done with it, I grab the smallest sealable container from the recycling, out the cooled fat in it, and it goes in the trash. It usually isn't more than a cup or 2.
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Saw this thread from a mile away and ran to tell everyone I don't have that problem because I own an air fryer
We are gods among rodents, you and I.
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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 pretty much use your method, although sometimes after making breakfast sausage, I will fill up the pan with soap and water and let it soak for maybe a day. Then, I will go outside and dump and kinda hose it off then take it back inside to wash in the sink proper.
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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!
I think it's a Shih-Tzu
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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 pour it into a bowl. Once full ill freeze it then toss out on trash day
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Are you renting or do you own?
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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.
Into a teacup, into the fridge, then when full and solidified, peeled out and thrown into the trash.
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Left... over?
If I'm deepfrying, I set it aside and reuse it.
If I cooked something like bacon that gave off fat, I save it and use it to cook other things later.
If I was sautéing something, I used the correct amount of oil and there's none left over.
If I was roasting something, I turn the pan drippings into a sauce.
I will say, if you're having this problem a lot cooking meat, you're probably not trimming the cuts properly before cooking. Trim those and throw the scraps in the freezer until the next time you make stock.
wrote last edited by [email protected]I have fat in my freezer and am a total noob at stock making. The fat is leftover from a slab of pork I cut up into 8oz portions and froze.
I would like to hear / read more about this earth thing called stock, if you are willing to share.
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Reduce, reuse, recycle.
I try not to deep fry anything, my body doesn't need it, and the convection oven does a decent job. Shallow frying can also do a similar job most times at the cost of some extra time.
Decent quantity of bacon grease get collected for reuse. Small amounts just get paper toweled. If I did give in and deep fry something, that oil is being reused all week. Go big or go home.
When I'm done with it, I grab the smallest sealable container from the recycling, out the cooled fat in it, and it goes in the trash. It usually isn't more than a cup or 2.
Reusing cooking oil many times increases your cancer risk more than cooking alone. Fyi
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Saw this thread from a mile away and ran to tell everyone I don't have that problem because I own an air fryer
Does your airfryer nor drip the fat off of bacon? Or other fatty meat?
You out there making sunny side eggs with an airfryer?
