Cooking on your stove means cleaning your stove afterwards.
Tagged With grease
One of my most prized possessions is the grease crock I inherited from my grandmother. Whenever she made bacon — which was basically every morning ever — she would remove the strips of fried cured pork, then unceremoniously dump the rendered fat into the crock, along with all the little burnt meaty bits. The crock lived right next to the stove, and she would scoop from it, never measuring, whenever she needed “a little grease.”
Video: There is only one correct way to “dispose” of bacon grease, and that is by consuming it. While it is a fantastic frying oil — especially for eggs and bread — it also makes a superb mayonnaise, a rich and salty compound butter, and a truly transcendent salad dressing.