The same way one uses a good grade of cooking oil to season a cast iron skillet. Wipe the skillet, inside and outside, with a THIN layer of bacon grease. Preheat the oven to 400–450* F, put the skillet in the oven for an hour, then allow it to cool.
Common cooking oils like olive oil will gradually produce seasoning, but won't be as effective as grapeseed oil. Canola, other vegetable oils, and shortening are a little better.
Pouring bacon grease or any cooking oil down the sink drain can cause major plumbing problems that can affect the entire sewer system in a home. Not only can grease cause backups and clogs, but it builds up over time and coat pipes. The best way to dispose of bacon grease is to let it solidify.
Cast iron pans must be kept well seasoned and a fat or oil used for frying. That will reduce or eliminate food sticking during cooking. Don't destroy the seasoning or the pan by using a steel wool cleaning pad or any abrasive cleaner.
Place the skillet upside down in an oven set to 500°. Putting it upside down eliminates drips and prevents oil from pooling, which can dry into sticky spots. Feel free to set a piece of aluminum foil under the skillet to catch drips and help with clean up. After an hour, the cast iron should have a dark matte finish.
Sure, bacon fat gets a bad rap for its cholesterol level compared to “healthier” fats like olive oil, but calorie for calorie, they're virtually the same. And while olive oil likes to boast that it's more heart healthy, bacon fat is fine with that, because it brings loads more flavor to the table.
Allow the grease to loosen by soaking pans in warm, soapy water. To avoid sticking and burning, opt for cast iron skillets or non-stick pans. For smaller water pans, take a damp sponge and sprinkle it with some baking soda. Wipe down the pan and then rinse thoroughly with warm water.
While bacon grease canisters residing on the back of the stove were once commonplace, storing it in an airtight container in the fridge or freezer is recommended to prolong quality. Straining is important, because bits of bacon left in the fat can cause it to go rancid quicker.
Bake your cookware upside down at 450 degrees Fahrenheit in the oven for one hour. Allow the pan to cool down completely, and repeat three more times.
Oil, especially canola oil (bad, unhealthy oil), should not be used. If a quick oiling (not seasoning) in between is desired, it's best to use a high temperature oil like avocado. A quick rub can do the trick, if your pan looks a bit dry. I have one pan that is about 100 years old!
Seasoning cast iron with bacon grease is a natural way to preserve the finish and prepare your pan for cooking. We think a cast iron skillet is the best pan for frying bacon, and bacon fat happens to be one of the best best seasoning agents for cast iron.
Place the cookware in the oven upside down. Place a large baking sheet or aluminum foil on the bottom rack. Bake at 450-500 degrees F for one hour. Allow to cool.
The Cause: If you accidentally leave your cast iron cookware on any heat source for too long, food, marinades, and sauces can burn and get stuck to the surface. The Fix: Use a pan scraper to remove stuck-on food.
It is said that bacon grease or lard work too though. I season my pan in a very hot oven; at or above 450°, for close to an hour. Bacon grease has a low smoke-point at only 325°. This means that I could expect a house full of grease smoke after probably less than 20 minutes in the oven.
Although many of us grew up with relatives who stored their bacon grease in a jar or can set on the counter or on the back of the stovetop, food safety experts don't recommend storing it that way now. Instead, store bacon grease in the refrigerator (up to 3 months) or freezer (indefinitely).
Why Does Cooking Bacon in Water Work? The addition of water keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender as the fat renders. Plus, since the water helps render the fat, there will be significantly less splatter as your bacon finishes in the pan.
The exact amount of how much processed meat is safe to consume is still unknown. However, the American Heart Association recommends a maximum consumption of 100 grams of processed meat per week, which comes out to about 13 grams per day — just over one uncooked slice of bacon.
While they come from the same animal, bacon fat and lard differ in taste and function. Bacon fat has a smoky taste, while lard—rendered fat from the pig—has a neutral flavor. You can use bacon fat to add flavor to baked goods, gravies, and sautés, but lard primarily adds texture to fried or baked foods.
You may not need to repeat the entire seasoning process as you did before initially using it, but after each use, rinse it and give your cast-iron skillet a quick season by oiling it. If used frequently and especially after any heavier cleaning, re-season your skillet.
All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.