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I use a strainer. I pour the whole skillet into the strainer and bounce it a bit to make sure it's all out. I do drain mine down the sink while running hot water, but I've also drained it into a container and threw it out after it cooled.


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My mother used to make delicious chips. She bought raw beef suet from the butcher very cheaply. She heated it gently in a heavy pan (with lid) until the the fat had come out. This is called rendering. The liquid fat (called dripping) was then poured into a pyrex bowl and cooled. This is a very hard fat when cold. It can be used for some pastry recipes. ...



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