How do you deal with the left over fat/oil in your pan?
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.
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Are you renting or do you own?
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And if you rent, do you like the town?
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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.
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.adityabirlacapital.com/healthinsurance/active-together/2025/01/27/cooking-oil-and-cancer/
https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/reusing-cooking-oils
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.
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.
Popcorn made in pre-used oil can be awesome, and an easy way to get rid of 100ml or so.
Omfg...bacon grease popcorn...I'm about to take 10 years off my life
Hell yea. I used some oil recently that had be used to good something (IDK.. housemate food) with heaps of curry powder flavours and some chilli. That was awesome.
Then there was that time in college I tried to re-use oil I had previously fried shrimp in.
Turns out shrimp-flavored popcorn is not an enjoyable experience!
Some lessons only take once to cement the learning for a lifetime.
Haha, yeah. Also, anything with too many burnt carbs is not great.
What kind of filter?
Sounds pretty good. Oil is expensive too.
Citation needed.
A generic insurance website is not a citation.
And literally everything causes cancer.
People have reused cooking oil for millennia.
Here's another website. Google used to be so much easier to use.
https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/risk-at-a-glance/reusing-cooking-oils
Singapore is a solid source, right? It's bizarre to me that this isn't more widely known.
Wipe with paper towel, toss in trash.
I let it cool off and then scrape it into the trash/compost. Sometimes I use a paper towel, sometimes I just scrape it.
Goes into the compost.
But the salt.
Not all oil is salty. I suppose there are probably pros and cons to composting it, but I'd expect it to draw pests like crazy.
It's generally just animal fat for me, unsalted. I make a lot of soup stocks.
Depends how much is left. Alot then filter and jar. A little then paper towel and trash.
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
A filter? What you doing with the filter?
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.
Our city's trash disposal also provides free plastic buckets for cooking oil. I try to use that as often as possible. I love it
Oh that's cool actually. I hadn't heard of that before.
Ours doesn't, we collect it in used oil plastic bottles and there's a collecting area at every petrol station.
Lick it off
The only correct response
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.
Man, living in a house sounds so cool sometimes 🥲
You can compost it if you aren’t generating huge amounts. Mix it with something absorbent like sawdust or used coffee grounds and mix into a composter, and add extra “green material” like leaves or lawn clippings.
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.
Does your airfryer nor drip the fat off of bacon? Or other fatty meat?
You out there making sunny side eggs with an airfryer?
My main source of grease and oil is from stuff i cook in my airfryer lol
I currently use (probably too many) paper towels to absorb the oil and then toss them into the trash can. I'm not happy with this solution, but I don't want to pour it down the drain.
I found this the other day https://fryaway.co/ but I haven't tried it yet. It's supposed to make the oil solid so you can more easily toss it.
Looks interesting but not at that price point for me. Seems more expensive than paper towels and probably worse overall for the environment since it'd be heavier than paper towel to transport to the store. Would be interesting to compare the carbon footprint. I also like how nowhere on the page did it compare it to paper toweling it into the trash. Just pouring it down a sink or putting it in a jar lol. That's marketing
Yeah, definitely. I thought this was interesting because cleaning up certain dinners requires A LOT of paper towels. And then there are dinners where I end up with a small jar of oil, which is too much oil for paper towels. Thought this may save a few trees.
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.
What I totally don't ever do under any circumstance at anytime for any reason even though it's super convenient and easy is pour it down the sink. Yes sir. That's not something I ever, ever do! Wouldn't it be crazy if I did? Omg. So crazy!
Yes, so crazy. You don't want to cause a fatberg the size of a bus
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.
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.
My first exposure to cast iron was through boy scouts with cast iron griddles and Dutch ovens cooking on an open fire.
They got left out in the rain, blasted with heat hot enough to melt lesser metals*, had all manner of acidic foods cooked in them, got scrubbed clean with steel wool and dish soap, spent most of their lives when they weren't in use in a garage with no climate control where the humidity often got pretty gross, and generally got used, abused, and neglected. Never had any issues with the seasoning, rust, etc. I think one time after a camping trip by the beach where they sat out getting lightly twisted with salt spray all weekend, they picked up a bit of rust, so someone's dad got them sandblasted at his job, and after a trip or to through the oven for reseasoning they went right back in service, and that was the only special treatment they ever got.
So it was really weird to me when I got older and got some pans of my own to see people talking about babying their cast iron like they do. I'm a little more careful with my pans than I was with the ones we had in scouts, but not by much. And when I take them camping I'm not above throwing them into the fire to burn off any really stubborn, burnt-on crud.
And at the end of the day, there's not much that you can realistically do to a cast iron pan that you can't fix with some sandpaper and elbow grease and a quick reseasoning.
*At one point, we somehow ended up with an aluminum griddle in one of our cook kits. It was a pretty much indistinguishable from our iron ones except that it weighed less, it was a pretty solid griddle. On one camping trip it was left on the fire after breakfast, and I don't know exactly how it came to pass because it was another patrol, but they somehow got the fire up hot enough to melt it. I still have a blob of aluminum somewhere that we fished out of the ashes.
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).
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.
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.
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.
Get a bunch of bones: Your local butcher is probably willing to give you some for free if you're buying something as well. If that's not an option, look for packaged of chicken backs and chicken feet. Backs on their own are fine, feet you should mix with backs and not use alone.
Get a big pot. Bigger than you're thinking. The biggest, basically. Must have lid, lid need not fit tightly. Whack on the heat medium high and throw a small amount of oil in and then the bones, backs, feet, whatever you're using. This is the time to throw in fat scraps, too, or old Parmesan rinds.
While that's sizzling, browning, defrosting, whatever, wash three large carrots and three or more large stalks of celery. Roughly chop and throw 'em in. One very large yellow onion or two medium ones, leave the skin on if it's not dirty, cut in eighths while leaving ends intact and throw in. Take a whole head of garlic, don't peel it, cut in half across the cloves and throw both halves in. Bay leaves if you have 'em, two or three. Twelve whole peppercorns. Rough chop and apple. Thin slice whole ginger, no need to peel — this is a great way to use up older ginger that's gone dry. Good way to use up old wrinkly veggies in general.
Do not!!! add beets or radish, the flavors are too strong. Do not add potatoes, it'll ruin the texture of the stock; you can add them later when you're turning stock into soup.
Get your largest stirring thingamajig and stir the veggies around with the meat. Salt everything and stir again. Don't worry about using too much salt, it's almost impossible to make homemade stock and end up with more sodium per serving than packaged broth.
When evertting smells sizzlin' good, add as much water as physically fits in the pot. Cover, bring to a low boil, reduce to a high simmer and leave the lib slightly cracked so pressure doesn't build but not too much steam escapes. You want to eat that steam, after all. Then basically ignore it for four or more hours. Seriously, go to bed and wake up in the morning to a house that smells amazing.
Skim off any grit or scum that floated to the top, kill the heat, let cool somewhat, then strain through a collander. Press the veggies and bones slightly to extract maximum goodness, then bag them up and throw them out. Strain it again through a fine mesh strainer, or if you want to get fancy, a cheesecloth or tea towel overtop of a fine strainer. Throw out the slime left behind and admire your delicious stock. Drink some from a mug. It's delicious.
Now this last part is both optional and advanced, it's called "clarifying". You can crack an egg or two in a bowl and whisk it together with the eggshells. Bring your stock back to a rolling boil, throw the egg and shell in there, and it will soak up all the remaining particulate matter. The eggs turn a horrible grey color and the stock turns to liquid gold. Skim off the egg raft, filter through a cheesecloth again, and impress your Parisian friends. I urge again, this step is only if you need to feel fancy, because you can absolutely bork your hard-earned stock if you do it wrong.
Good luck and enjoy!
wow, this is such a excellent comment! Very informative.
If I want to keep the fat, like from bacon, then I strain it through cheesecloth into a small jar and use it occasionally.
If I don't want it, then if it gets solid at room temp it gets to cool and be scraped into the bin. If it is a liquid at room temp it goes into a ziplock bag or something to keep it from leaking.
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
Don't overreact. Depends on temperature and mostly how many times.
Appreciate the concern. The air fryer has all but eliminated my home frying. I always hated throwing out the oil, but I know it's not great to keep around, so I was never big into frying at home.
Straight down the sink. It's a rental.
It's not only the rental's pipes that suffer from fat buildup. It's the entire city's pipes.
You might be surprised to learn that those pipes connect to your entire community and you're being a dick to all of them instead of doing the bare minimum of effort
There are better ways to sabotage a rental without screwing with the rest of the plumbing system
Oh do tell?
Please do tell so I know how to properly take care of this precious property for my lovely landlord who respects us very much.
https://kenneth-noll.uconn.edu/how-to-build-a-termite-farm/
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?
What the fuck
I usually just pour it over the rice or macaroni or whatever, to consume whatever little is there, so as not to waste it, and for flavor.
I try to fry stuff in tallow as well, which is a lot nicer IMO.
Other than saving it for use later when possible, we let it solidify and scrap it into the trash.
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.
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
I pour it into a bowl. Once full ill freeze it then toss out on trash day
I just wash my pan normally. The amount of leftover oil is negligible.
If I deep fry something (which I pretty much never do), I put in a glass jar and throw it into the bin.
I pour it into an empty can and freeze it then eventually trash
Lubricate the garbage disposal with it.
Damn, I'm happy you said garbage disposal.
As opposed to garbage "disposer"? I use both interchangeably.
Paper towel -> trash.
Also a reason why we don't deep fry something and only fry semi submerged
Good for a cold winter chimney firing.
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
Keep an extra can about for fat drippings.
This depends on what kind of fat it is. Bacon fat I save, then clarify when there's enough, then use it for cooking.
A little bit of oil in the iron skillet? Pour kosher salt on it when it cools down enough, use the salt & oil to scrub it clean, wipe it out & rinse it (and dry of course).
Duck I render it first and save the fat, then finish cooking it.
I don't really deep fry so mostly what happens with other cooking oil is I eat it, in the food.
Into a teacup, into the fridge, then when full and solidified, peeled out and thrown into the trash.
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.
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.
I have a spot in my yard that I pour cooking oil.
Dump it all into an old tin and toss it out once it cools off.
I also do paper towels for the bulk, though I try to do it while the pan is still a little warm, and may even heat the pan up a little if needed, so that if it's a fat that's solid at room temperature, I can treat it the same way as oil.
Last meal's leftovers is to season the next meal
Down the drain, the tenant special.
I don't cook with that much that there is relevant leftovers to begin with. I just wash my pan with soap and hot water.
Fried bread!
paper, then boil
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"
"I forgot what vegetables taste like."
I read this as "How do I deal with leftists regarding the leftover fat or oil in my pain?" I'm sorry.
Oh that's what I meant. Guess there was a typo and people got carried away. How DO you deal with leftists leftover fat?
I keep telling them to eat less calories. But I donno, they get sweaty and I gotta keep wiping them down with paper towels.
Yeah, it was meant as an "I have no reading skills" thing as opposed to a political thing.
I got that. I'm just goofing around.
I'm in a rental so it goes straight down the drain
It affects far more than just the building you're in when you do that. You're ruining the pipes for the whole town.
Yup: https://en.m.wikipedia.org/wiki/Fatberg