I tested two plant-based powders, designed to convert edible oil into solid substances for disposal.

The makers of FryAway and Hard Oil claim that their flakes can turn leftover cooking oil from a greasy mess to a simple quality. I tried both of them.

I will never say bad things about Bacon, but it does have an obvious flaw. After frying that beautiful pork belly, you will leave a lot of rough hot oil for processing. I'm used to pouring it into empty aluminum cans or coffee cans, but some consumer kitchen innovators think they have invented a better method.

FryAway and Hard Oil are organic edible oil hardeners, you can buy them online. The white flakes are derived from vegetable fats and are designed to convert hot oil from liquid to solid. After it has solidified, you can easily scoop the solidified oil from a frying pan or Dutch oven into a trash can.

FryAway’s review on Amazon is great. The image of lasagna-sized oil droplets being thrown into the trash can is both satisfying and enticing. In addition, this will be an excuse to cook too much bacon on a random Thursday morning. I will definitely try these things. 

Although I don't think this is a complete waste of money, FryAway is definitely more useful for certain grease treatment tasks than others.

The FryAway dosage is pre-measured in the individual packaging inside the bag. Each is about half an ounce and can be used for up to 2 cups of oil. One is for frying and the other is for frying. A pack of FryAway is used for frying, enough for four uses, and it sells for $9 on Amazon. A bag of hard oil with twice the solidification substance is $20 (currently sold out). The hard oil will be loosened with a half-ounce spoon and measured by yourself.

To test FryAway and Hard Oil, I made a pound of bacon, which made my beagle, Freddie, very happy. I used some vegetable oil to make sure there was enough liquid in the pot. I tested FryAway and Hard Oil in three different pans—non-stick enamel, cast iron, and stainless steel—to see how they fit various cooking surfaces.

Spent a good morning at Watsky's house.

As instructed, once the food is taken out, I mix the prescribed dose of flakes with hot oil and let it stand for about an hour (if you want to solidify a particularly large amount of oil, it can be longer). Both products are simple and easy to use.

Please note that you must physically mix the substances and mix them thoroughly. It will not dissolve on its own and it is important to include it in the certification. For one of the tests, I let the oil cool for too long and the oil flakes did not dissolve. The oil in that pan did not harden at all, so I had to reheat it to melt the flakes.

One pack can harden up to 2 cups of cooking oil.

After about 20 minutes, I could clearly see that the oil started to condense and changed from clear to turbid white. After another 10 minutes, the oil in the two pans seemed to have completely solidified, but it still seemed to stick to the sides. I chose to give it a full hour to follow the instructions to set it up. 

After about 30 minutes, the oil basically solidified. 

Let it cool for an entire hour, and it's time to scoop it. Judging from its appearance alone, I knew it would not emerge from the pan in the form of a satisfying pan-like spot, as shown on the website. When I dug a thin rubber spatula on the side of the white lump, my fear was confirmed. It's a bit like scooping wax, and eventually it has to be scraped off in several parts.

The results are roughly the same for each cooking surface, although the fat in non-stick enamel pots disappears most easily, followed by cast iron. Stainless steel suffers the most scratches, but not a lot. There is also no obvious difference between oil hardened with FryAway and hard oil.

Bacon is not there. When it comes to remaining oil, the first criminal in my family. Unfortunately, neither FryAway nor Hard Oil makes it easier to discard it. I will stick to my system and pour the grease into the old coffee can and let it condense on the counter or refrigerator.

The hardened grease did not roll into a satisfactory lump from any pan like I had hoped.

Although half an inch of residual bacon grease will condense on its own, this is not necessarily the case with a large amount of frying oil. If you often fry chicken or other things in a Dutch oven or home deep fryer, you may need to deal with more than half an inch of space. In these cases, FryAway or Hard Oil makes sense. You don't want to dump so much liquid oil into the trash and then discard it in the refrigerator (another option for safe oil disposal) is both troublesome and troublesome. 

For all fryers that do not have a good system to discard the oil later, I recommend preparing a pack of FryAway for your next meeting. 

For casual frying pans and weekend bacon makers, you can save $9 on the Oscar Mayer package. It becomes very expensive.