Rendering bacon fat in skillet
Bacon Recipes,  How to Cook Bacon

What to Do with Bacon Grease

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Here at BENSA, we’re often asked what to do with bacon grease, the inevitable by-product of cooking our favorite meat. Our members wonder if it’s okay to cook with bacon fat. They ask us about the best way to save it, and the best way to discard it.

We think bacon grease is like liquid gold, and we even created a roundup of 25 Ways to Use Bacon Fat. So today, we’re happy to tackle the topic of bacon grease and answer your questions definitively. Let’s begin with the toughest question of all:

Is Cooking with Bacon Fat Healthy or Not?

Bacon drippings are commonly used in Southern cooking, in recipes from cornbread to green beans to popcorn.

In moderation, bacon grease can add flavor like nobody’s business. Bacon fat is actually lower in saturated fat and higher in the good monounsaturated and polyunsaturated fats than butter. 

According to the folks at Fitbit, a teaspoon of bacon grease has 38 calories and zero carbs. (Side note:  Do you share our view that one of the reasons the Keto Diet is so popular is because of BACON?)

We feel especially good about saving drippings from top-quality bacon prepared without chemical additives and made from pasture-grazed/humanely raised pigs.

How to Render Bacon Fat

For the very tastiest drippings, cook your bacon in a large skillet over medium-low heat. This is a great time to pull out your cast iron skillet, as the drippings will naturally season the pan.



A lower stovetop temperature will keep your bacon from burning, which will in turn make your bacon fat taste better.

Cooking bacon in the oven is another great way to render fat. The slower process reduces the chance of burning.

In general, a pound of cooked bacon will render about 1/4 cup of bacon fat.

How to Save Bacon Grease

First, cool the drippings in the pan to room temperature. To remove any particles from the bacon grease, strain it through cheesecloth or a fine mesh strainer into a lidded container. The more clear and pure the fat is, the cleaner it will taste and the longer it will last.


Strain bacon grease

Tightly cover your container and keep it in the refrigerator. Now it’s ready to drizzle over spinach or greens, add to cornbread, or stir into refried beans. Covered, strained bacon fat will keep for several months in the refrigerator.

The Best Bacon Fat Container

My mother used to collect bacon grease in a clean, empty coffee can. I keep mine in a Bonne Marie jam jar (love that red and white checked lid)!



You can also purchase a fancy bacon grease container with a matching strainer (that’s an affiliate link).

How to Discard Bacon Grease

 If you’re not going to save your bacon fat for cooking, we suggest this simple method for easy bacon grease disposal. Cut a piece of parchment paper in a circle to fit a bowl:


Parchment to fit a bowl for bacon grease


Pour the cooled grease in the parchment-lined bowl.


Bacon fat gets poured in a parchment lined bowl


Refrigerate the bowl until the fat hardens.


Cooled bacon grease


Remove the paper and grease, and discard. No muss, no fuss!


Discard hardened bacon grease


How about you? Do you save your bacon grease? What are some of your favorite ways to use the drippings?

We’d love to hear how you cook with this flavorful fat.

~ Your friends at BENSA

As an Amazon Associate, BENSA may earn a small commission from qualifying purchases which helps to offset our exorbitant bacon expenses. Your prices are exactly the same whether your purchase is through an affiliate link or a non-affiliate link. Thank you for your support. 

Eliza Cross is BENSA's founder and the author of 15 books, including "101 Things To Do With Bacon" and the award-winning "Bacon, Beans and Beer." She makes a point to eat bacon at least once a week.


  • Elaine

    I always have a jar of bacon grease in the fridge. Since I microwave-cook my bacon, it is already strained. (I place the strips in paper towels on a handy microwave bacon plaquet). I use it in so many things, like: sauteing fresh green beans; when cooking limas or other horticultural beans; as the fat in savory scones or biscuits (especially good with cheese added, too); roasting winter squash (acorn halves or my favorite: chunks of kabocha with maple syrup and bacon fat); browning meats (deglaze the pan with white wine and you have a killer sauce base)…I could go ON! The trick is not to use too much, too often. A wonderful ingredient!

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