How to Properly Dispose of Grease and Oil
Never pour grease or oil down the drain. We have had some incidents in my neighborhood, where drain pipes are clogged with grease, and some people basements saw flooded sewers.
For fats that solidify, let them, then put them in the common trash. Cool in the refrigerator if the fat you need to get it to harden. For those that do not solidify, poured into a bottle can be sealed (hopefully not recyclable), and discard the entire container with the common trash.
It is possible that a recycling center in your area accepts cooking oils and fats as part of a recycling effort. Our Maryland accepts motor oil.
For restaurants, some places require a system to trap grease washing the sink. I understand that they are quite expensive (several thousand dollars), but the fines for not being installed can be even more, and they are necessary for new restaurants.
Some response options (hobodave)
It is also possible to compost the used vegetable oil. You can make great food for earthworms. But care to make sure you do it well, since large amounts of oil used to cook the meat can attract pests for your manure, and a large amount of oil in your manure can form hydrophobic barriers, reducing water and air .
Perhaps a safer option: After letting the used oil cool, you should put it in a small sealed container and discard it in the trash. You can store empty bottles for this purpose. If you produce large quantities of oil, you may need to take it directly to your discharge, the oil recycling station or ask a local restaurant if you can place your oil.
I recommend pouring it down the drain. It will obstruct overtime.
In addition, most oils can be reused several times. Frying oil can be filtered and reused three to four times (more, depending on quality and comfort). Bacon fat can also be filtered and stored in the refrigerator.
Recycle it to cook (Adam Shiemke answer)
You can store used and used oil later to skip or as an ingredient in cakes and breads that require oil. You should keep track of what you used to do, since you would not put the oil you used to fry the shrimp in the cookies, for example, but the oil may work well to blow onions for Masala tiki shrimp.
Bacon fat can be reused. This is my personal favorite for frying the onion used in heavy curries from North India and plentiful meat dishes such as casseroles. Just throw the grease into an old can or into a Pyrex container, cover it with a film or paper towel and keep in the refrigerator for a week or two (but it can absorb odors. It can also be frozen in cubes for future cooking, which will probably take a year or two.
Other fats can be used: chicken fat is used as a condiment in Jewish food in Central Europe, for example.
If you fry a lot, you can even save the old oil and make biodiesel. The process is quite simple if you have a few days to get the product seedling.