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?