I have a mini-oven with a tray I use to fry my bacon for breakfast.
Quite a bit of fat leaks out from the bacon onto the tray. It sits there, in room temperature for a day or two, then I put more bacon in and fry it again. Eventually I'll collect the fat for other use or even just wash it out, but that's definitely not something I do every day.
How long can I go safely without washing the tray, just letting more fat collect, before I risk it goes bad, and need to get rid of it?
Would switching the oven on every day, whether I use it or not, just to heat the fat, to kill developing germs make this time longer?