cooking question
is there a reason to use butter over bacon fat? I'm finding I prefer bacon fat's taste when I'm cooking eggs, and it's softer at refrigerator temperature which makes it way easier to work with (since I don't use butter often enough to keep it on my counter)
nutrition, cooking question
I have a perception of it as less healthy, but 1, I don't care, and 2, it doesn't seem to actually be the case? from what I can find it's lower in both saturated fat and sodium
re: nutrition, cooking question
@else it might change the flavor of some dishes, and in some... fancier and higher effort stuff (dough, cake, sauces, etc) it might change the consistency/holding-togetherness somehow (and it might not! i've never used bacon grease at all)
but for all of the simple day to day cooking stuff, i think it should be perfectly fine. you can usually fry(?) things in any kind of oil or fat and get very similar results. if you like it then definitely go for it!
as for health: there are currently several competing and conflicting theories regarding whether or not different kinds of fat are good or bad to eat and none have convinced me so far
qualifications: none, but i used to cook a lot and still sometimes do
