Is FryAway the answer to pesky leftover bacon grease?

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Manufacturers of both FryAway and Hard Oil claim that these flakes turn leftover cooking oil from a greasy mess into a smooth mass. I tried them both.

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I would never say anything bad about bacon, but it has an obvious flaw. Finish frying that beautiful pork and you have a lot of hot, hot oil left to dispose of. I’ve become accustomed to pouring it into an empty aluminum can or coffee tin, but some consumer kitchen innovators think they’ve invented a better way.


fryaway And hard oil There are organic cooking oil hardeners you can buy online. White flakes are derived from plant-based fats and are engineered to convert hot oil from liquid to solid. Once set, you can easily remove the solidified oil from the frying pan or Dutch oven and into the garbage bucket.

The reviews on FryAway were great on Amazon and the images of lasagna-shaped oil drops being flopped in the trash were both satisfying and enticing. Plus, it would be an excuse to cook an excessive amount of bacon on a random Thursday morning. I was definitely going to try this stuff.

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While I didn’t find it a complete waste of money, the FryAway is certainly more useful for some specific grease- and oil-disposal jobs than others.




  • Product solidifies cooking oil in about 30 minutes
  • Good for handling large amounts of oil used for deep frying

do not like it

  • The solid mass did not lift away from the pan as shown on the packaging
  • Not useful for bacon grease or small amounts of oil

FryAway doses are pre-measured in individual packages within the bag. Each is about half an ounce and should work up to 8 cups of oil. A package that’s enough for four uses costs $13 on Amazon. A bag of hardened oil with twice the amount of solid oil is $20 (currently sold out). The hardened oil itself comes loose to measure with a half-ounce scoop.

I cooked a pound of bacon to test the fryaway and hard oil, much to the delight of Freddy, my terrier. I used some vegetable oil to make sure there was plenty of liquid in the pan. I ran tests using both Fryaway and Hard Oil in three different pans—nonstick enamel, cast iron, and stainless steel—to see how well they worked with different cooking surfaces.


It was a fine morning at Watsky’s house.

As instructed, I mixed the prescribed dose of flax with hot oil after the food was removed and let it sit for about an hour (or more if you’re using a particularly large amount of fortifying oil. .) Both the products are simple and straightforward to use.

Note, you must physically mix the substance and mix thoroughly. It will not dissolve on its own and it proves important to contain it. For a test, I let the oil cool long enough and the flakes didn’t dissolve. The oil in that pan had not hardened at all so I had to heat it again to melt the flakes.


One package should harden up to 8 cups of cooking oil.

How well does it work?

After about 20 minutes, I could clearly see that the oil had started to solidify and turned a distinctly cloudy white. Another 10 minutes and the oil in both pans seemed completely solid but still stuck around. I opted to give it a full hour to set as per the instructions.


After about 30 minutes, the oil had mostly set.

A full hour into the cooling and it was time to scoop. Just from looking at it, I could tell that it wasn’t going to emerge from the pan into a satisfying pan-sized blob the way it appears on the website. My fears were confirmed when I dug a thin rubber spatula into the edge of the white mass. It was like scooping wax, and it eventually had to be removed in sections.

Results were nearly identical for each cooking surface, although fat was easiest in nonstick enamel pans, followed by cast iron. Stainless steel did the most scraping, but not much. There was no clear difference between hard oil with fryaway versus hard oil.

It’s not worth it to bacon

Bacon is not. The 1st culprit in my household when it comes to leftover oil. Unfortunately, neither the fryaway nor the hard oil made it easy to remove. I’ll stick to my system of pouring grease into an old coffee can and letting it freeze on the counter or in the fridge.

raw iron

The hardened grease didn’t pull away from any of the pans in a satisfying glob in the way I’d hoped.

What is this Is useful for

While half an inch of residual bacon grease will solidify on its own, this is not necessarily the case with large amounts of frying oil. If you deep fry chicken or other things regularly in your Dutch oven or home deep fryer, you probably have a lot more than half an inch to deal with. In those cases, FryAway or Hard Oil makes sense. You don’t want to put so much oil in liquid form in the trash and freeze it just to throw it away (another option for safe disposal of oil) is a frightening and messy affair.

For all you deep fryers without a great system for leaving the oil for later, I’d suggest stocking up on a package of FryAway for your next season.

For casual pan-fryers and weekend bacon makers, save your $13 for Oscar Mayer’s package. It is getting very expensive.

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