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Old 12-20-2006, 07:42 AM   #1
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Bacon Grease Storage

Hi all..

Just wondering, what is the safest way to store bacon grease? I know my mom used to put it in a used coffee tin and keep it in the cupboard. Is this safe? Wouldn't putting it in the fridge be better?

I never used to save it, but I've found I love a little bacon drippings with my green beans and cabbage, so I'd like to start saving it.

TIA
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Old 12-20-2006, 07:48 AM   #2
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My mom used to do this, too..It's amazing we all lived through that..

Keep it in a glass jar in the fridge with a lid..or a Cool whip container..
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Old 12-20-2006, 07:56 AM   #3
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Originally Posted by CarolynF View Post
My mom used to do this, too..It's amazing we all lived through that..

Keep it in a glass jar in the fridge with a lid..or a Cool whip container..
Thanks Carolyn .. that's what I did, put it in mason jar in the fridge. When I asked my mom about the safety of keeping it in a cupboard she said "Well, I been doing it for almost 65 years, and I'm not dead yet, so it must be fine".

That's my mom, don't fix it if its not broke. She also has a favorite cast iron fry pan that has never seen soap . She says soap ruins cast iron, she just wipes it out after each use with damp paper towels. Once I found this out years ago, I would never eat anything she made in that pan. Again, she said it hasn't killed her, so it must be perfectly fine.
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Old 12-20-2006, 09:30 AM   #4
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I keep a jar in the freezer. When I need a little I just take it out and scrape out what I need
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Old 12-20-2006, 09:44 AM   #5
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My Mom did the same with the bacon grease and we're all still here to talk about it! LOL! I suspect there's enough salt in it to keep it from spoiling for a very long time. I do, however, keep mine in the fridge.

I don't put soap in my cast iron either. It takes the "nonstick" off it and you have to reseason it. I do wash it in the sink with very hot water and a nylon scrubber though, then put it on the burner for a few minutes and wipe some coconut oil in it with a paper towel. This was DH's mother's cast iron skillet and it has been going strong for many many years with the same treatment!

I also get it VERY VERY hot before cooking in it so if there was anything skulking around in there, it would be long gone before the food ever hits the pan.
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Old 12-20-2006, 10:27 AM   #6
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Just wiping a well seasoned cast iron pan out after using is fine and is the recommended procedure, it's how it builds its "seasoning". Next is using just water with a scrub pad, drying it right out and wiping with a paper towel with grease. Never use soap.

Never store cast iron in a moist environment.

Last edited by Zuleikaa; 12-20-2006 at 10:28 AM..
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Old 12-20-2006, 12:02 PM   #7
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Well.. I guess you all have proved my mom right about the cast iron pan!!

Seems strange to me to not wash a pan, but I understand the reasons. I don't own any cast iron pans, are they worth the cost? Good sales right now everywhere on cookware, perhaps I should invest in a few good ones.
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Old 12-20-2006, 12:19 PM   #8
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I noticed that Wal-Mart carries some already seasoned cast iron skillets. I don't know how well they're seasoned but yes, cast iron is worth the money.

All mine are hand-me-downs as well. A well-seasoned cast iron skillet (in my opinion) is worth its weight in gold. Not only will you use it for the rest of your life but also the person who you choose to pass it on to when you don’t need it anymore will treasure it.

My grandmother used a lot of cast iron (2 skillets and 2 stew pots of different sizes) and when she passed away my mom already had a set of her own so she gave them to me. I think of my Grandma every time I use one.

Editing to add: I keep my bacon grease in a jar in the frig too.



Quote:
Originally Posted by Xcali View Post
Well.. I guess you all have proved my mom right about the cast iron pan!!

Seems strange to me to not wash a pan, but I understand the reasons. I don't own any cast iron pans, are they worth the cost? Good sales right now everywhere on cookware, perhaps I should invest in a few good ones.

Last edited by BettyR; 12-20-2006 at 12:21 PM..
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Old 12-20-2006, 12:46 PM   #9
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How does one "season" a cast iron skillet? I'm now really interested in get a few .. great sales on Calphalon going on.
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Old 12-20-2006, 01:09 PM   #10
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My mom says that the best way to season a cast iron skillet is to rub it down with lard and throw it in the fire when you burn your trash. (We live out in the country) After the fire goes out and the pan is cool enough to handle, you take it in the house and scrub it down with very hot water and a scouring pad to get it as clean as possible.

Then the next time you burn trash you do the same thing all over again, you keep doing this until you have a finish on your pan that’s as smooth and shiny as glass. I can cook beans in my stew pots and the finish is just as glassy after as it was before.

Of course I know you don’t burn your trash in Chicago but you could get the same affect with a BBQ grill and a pile of charcoal. I’ve read that you can season them in an oven but I really don’t know how you would get the same intense heat for an extended period of time that way. And the trick to a really well seasoned pan is repeated treatments. You want to build layer after layer of burned fat onto the surface on the pan.

Good luck,
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Old 12-20-2006, 01:27 PM   #11
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Here's a link:

http://wehow.ehow.com/how_2001030_se...-iron-pan.html

That's pretty much how I did my new "preseasoned" pan - I only use coconut oil, for the same reason they site Crisco - it doesn't turn rancid. I also store the pans in the drawer beneath the oven so they stay dry, and with a paper towel between pans.

A friend of my Mom's gave me a Dutch oven that was horribly nasty inside - I put it upside down in my self-cleaning oven and ran it through a clean cycle - came out like brand-new, I reseasoned it and it's perfect now!

I LOVE cast iron - you can get it screaming hot and sear meats and stuff pronto!
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Old 12-20-2006, 03:59 PM   #12
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Thanks Betty and Charski!!

I've got to go do some last minute shopping tonight .. and I'm going to get myself a really good cast iron skillet. I saw a 5 qt. one with a cover a few days ago that I know I'd get a ton of use from.

Again, thanks for the all info and advise .. proves that moms usually are right
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Old 12-21-2006, 12:57 AM   #13
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Cast iron cookware is wonderful! When well seasoned, it's easily as good as teflon. Maybe even better. I began collecting a set of it a few years ago, and prefer it to just about anything else now. I have bought a few of the pre-seasoned pans, and they've been fine right from the start. Still, it's a good idea to cook fatty foods, such a bacon, the first few times you use them.

The instructions I have for seasoning the pans is to coat them lightly inside and out with Crisco, place them upside down on a cookie sheet, and bake them in a 325 degree (F) oven for an hour. The cookie sheet catches the excess oil that runs off, keeping your oven clean. The instructions cautioned against using any kind of liquid oil, because the pan would be sticky. Having no Crisco on hand (and being too dumb to think of the coconut oil!), I did use vegetable oil on my first pan and had to scrub it down with boiling water and start over from stratch. It was a horrible, sticky mess! The instructions also specified never to use soap, because, not only would it remove the seasoning, but the taste would be absorbed by the iron, giving a soapy taste to everything you cooked in the pan. Acidic foods, such as anything containing tomatoes, will also tend to remove the seasoning.

I love cast iron cookware!
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Old 12-21-2006, 05:57 AM   #14
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Cast iron rocks. I have an indoor set and an outdoor set for the propane burner out back for fish.
Post menopausal women and all men should give blood if they eat a lot of food cooked out of cast iron. It really ups their iron levels.
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Old 12-21-2006, 08:56 AM   #15
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Well now I understand why my cast iron skillet sticks everything I've tried to cook--I wash it with dishwashing soap. I now only use it for cornbread. Maybe I'll try reseasoning it and see what happens.

I've always stored bacon grease under my kitchen cabinet and I'm 51 yrs old and still alive. My grandmother did the same and lived to a ripe old age. I see no reason to change now.

Last edited by jackieba; 12-21-2006 at 08:57 AM..
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Old 12-21-2006, 02:22 PM   #16
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I couldn't live without my cast iron pan!! Makes eggs perfectly (I hate it when the yolks aren't runny). I could of saved hundreds in frying pans over the years had I gotten one in the first place. I literally threw all my pans out except a little copper one when I figured out my cast iron pan Love it!

As for bacon grease, I just keep mine in a jar on the fridge door. I hardly ever make bacon anymore (just the chicken and turkey kind) so I have no idea how old it is, lol!!
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Old 12-21-2006, 03:45 PM   #17
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Bacon grease keeps well at room temperature. Bacteria has no water to live on, and, being saturated, it cannot oxidize (read: go rancid) like vegetable oils do.

My mom used to preserve meat covering it in bacon fat back in the days when she only had a tiny fridge. She never had a problem with this method.
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Old 12-22-2006, 08:03 AM   #18
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Quote:
Originally Posted by Xcali View Post
Well.. I guess you all have proved my mom right about the cast iron pan!! Seems strange to me to not wash a pan, but I understand the reasons.
I understand where you are coming from. I have a big problem using cookware that hasn't been washed!

Quote:
I don't own any cast iron pans, are they worth the cost? Good sales right now everywhere on cookware, perhaps I should invest in a few good ones.
I have lots of cast iron, but I don't use it. I guess it's because of the humidity here, but it doesn't seem to matter what I do, it's rusty. So for me, it's not worth the trouble.

I will say, though, that I had a small skillet that I used to make my eggs in and it was pretty nice and didn't stick. But I was using it almost every day, so I guess that's why it didn't rust.
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Old 12-22-2006, 08:08 AM   #19
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Quote:
Originally Posted by HSAP_Mama View Post
I couldn't live without my cast iron pan!!
Part of the reason, I think, my pans rust is because they don't get used often enough in this humidity. But I never know what's "okay" to cook in them and what isn't. For instance, you aren't supposed to cook things with tomatoes in them? I don't know -- I can't keep it straight. I know you can fry chicken in them, but I don't fry that much chicken!
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Old 12-22-2006, 08:15 AM   #20
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Well, I ended up buying two Calphalon skillets. One small one and one huge 5 qt. one with a cover. I haven't had a chance to do anything with them yet. Work has been absolutely insane this past week, everyone wanting their holiday wine and gift baskets .. ugg .. being in retail at the holidays stinks!!
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Old 10-07-2008, 10:05 AM   #21
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Here is a great website which has tons of great Bacon Grease recipes!
FilterChef Recipes
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