Don’t toss bacon fat—it’s reusable and adds rich, savory flavor to both cooking and baking.
Strain and store it properly to extend its shelf life (fridge, freezer, or short-term at room temp).
Use it anywhere you’d use butter or oil, from eggs and vegetables to meats, aromatics, and even baked goods.
Pouring cooking grease down the drain is a major no. Not only can it solidify and cause serious plumbing issues (followed by expensive repairs), but most cooking fat can be reused or repurposed instead of becoming a potential clog. Bacon fat, in particular, is a common cooking byproduct that has plenty of life left in it. Whether you’re cooking bacon in a skillet or on a sheet pan in the oven, the rendered fat can be reserved and saved for multiple cooking and baking uses. Here’s what to do with your bacon fat.
How to save bacon fat
Once you’ve enjoyed your bacon, collect the liquified fat left behind in the pan. The fat should be warm, but not bubbling or steaming hot, which can be dangerous to work with.
- Set a mesh sieve over a heatproof jar and carefully pour the bacon grease through it, separating out any particles or burnt bits. It’s essential to filter out any leftover bacon pieces, as these can cause the fat to spoil more quickly.
- Once the fat is strained, allow it to cool and solidify in the jar.
- Cover tightly with a lid and store it in the fridge for up to six months, or in the freezer (make sure the container is freezer-safe) for up to a year. If you plan on using the bacon fat soon, you can also keep the sealed jar on the countertop, though it will only last about a month before going rancid.
What to do with bacon fat
Bacon fat is an excellent way to add flavor to many dishes, and it can be used instead of—or in addition to—other types of fat, like butter. Note that bacon fat will still taste like bacon, which is helpful for many dishes but may not be the right addition to others, like delicate baked goods.
Bacon fat eggs
Frying or scrambling eggs in bacon fat is a great way to impart rich, savory flavor without making a separate batch of bacon. To do so, heat a medium skillet, add a teaspoon of bacon fat, allow it to warm and liquify, and cook eggs to your preference. Bacon fat can also be used in egg dishes like a frittata or quiche (in both the custard and the crust) to add a smoky element.
Bacon fat vegetables
Roast vegetables in bacon fat to give them a salty, savory twist and extra crispness. Warm bacon fat in a small saucepan to liquify, then toss just enough with vegetables, season to taste, and roast as desired.
Smaller vegetables, like peas or diced root vegetables, can also be quickly sautéed in bacon fat on the stovetop.
Bacon fat seared meats
Many cuts of poultry, pork, and red meat benefit from browning before roasting. Instead of adding oil to a pan to sear the meat, use bacon fat to add even more depth and richness at the earliest stage of cooking.
Bacon fat aromatics
Many recipes start with sweating or browning aromatics like onion, garlic, fennel, celery, and carrot in fats like oil or butter. Swap in—or add—bacon fat at this stage for an extra layer of flavor.
Bacon fat baked goods
Bacon fat is a fun way to add savory saltiness to baked goods, whether you’re swapping a portion of the fat in a recipe or using solidified bacon fat to grease a pan. Chocolate chip cookies, brownies, banana bread, cornbread, and corn muffins can all benefit from bacon fat, as can biscuits, pancakes, and waffles. Lean into that bacon flavor. Bacon fat can also be used as shortening in homemade flour tortillas.
