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 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.
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.