Continued use of the same dripping for frying - is it advisable? [duplicate]

I fry lamb chops and leave the dripping in the pan where it solidifies. Next time I cook something, the lamb dripping imparts extra flavour.

I have heard that some people just wipe a frying pan instead of washing the grease off. I don't even wipe the pan - I let it build up.

My reasoning is that (a) dripping doesn't go off and (b) any germs/bacteria would be killed by the heat of frying.

Note: I leave the pan covered by a lid when not in use.

Is there any reason that I shouldn't continue with this practice?

Best Answer

Firstly, I would challenge both of your assumptions.

(a) dripping doesn't go off

Like any other fat, lamb drippings can and will go rancid over time.

(b) any germs/bacteria would be killed by the heat of frying

While it's true that any molds or bacteria themselves will be killed by heat, the same does not hold for any toxins they may have produced.

Secondly, when you fry anything, you introduce small particles into the cooking fat. These will burn and -- health risks aside as they are off-topic for this site -- start ruining the flavour of the fat.

You can cook using animal fat rendered from lamb chops, or pork chops, or bacon, etcetera, but you should filter the fat, keep it refrigerated and cannot expect to reuse it indefinitely.

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Can you reuse dripping?

Dripping adds flavour to your meat, especially lean cuts. You can save and store used dripping in the fridge for re-use. Many people swear that the taste isn't at its best, in fact, on its first time out, and on the first round of use will supplement its taste with a piece or two of bacon.

Is it okay to use old grease?

While in most cases rancid fat is harmless, it doesn't taste good. And that means the food you make with it will taste bad too. Because of that, it's best to discard it. If everything seems to be just fine with the grease, you can try a small amount before using it, just to make sure it's okay.

How long can you keep meat drippings in the fridge?

Officially, considering food safety guidelines, I should really say that you could keep it in a sealed container in the fridge for about a week. But unofficially, providing it has been stored in a cold part of the fridge, in a clean sealed jar, we would keep it for a month for cooking.

Is it safe to save and reuse bacon grease?

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 the grease in the refrigerator (up to 3 months) or freezer (indefinitely).

How safe is it to re-use cooking oils?

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