okay, by definition - grease is rendered (melted down) animal fat; when grease solidifies, voila, fat!
Ah hah! We'd call (food) grease "oil", then.
Surely you don't fry things in "cooking grease"??
(or "olive grease", "corn grease", "groundnut/peanut grease"...)
No of course not, once its solid its fat (and yes you can by chicken fat in a little package in NY grocery stores.)
but olive and peanut never solidify-- they are oil. Olive oil, corn oil, and you would grease the pan with butter or lard before cooking (say a cake). and other instructions might say "drain of all the grease/pan dripping except 2 tablespoons full, add flour... for making a roux.
Vegetable oils advertize that food cooked in their oil doesn't taste greasy.
in a pinch, i have used "crisco" a brand of solid vegetable shortening (solid oil!) as a grease. the main bearing failed on my concrete mixer in the middle of job, and a improvised with a large brass washer and some crisco!
i did mention i was--past tense--once married?.... Not any more.
OP
