We stopped buying paper towels years ago. Never really needed them.
And since we were eating mostly vegetarian meals, we rarely had the dilemma of what to do with a greasy cast iron skillet. Now that we eat bacon occasionally, because we’ve reintroduced a little locally-produced organic meat now and then, we have to contend with the leftover grease. We’ve used a few rags on the grease and just wash the rags, but that isn’t the best use for the rag.
And then, one day a week or so ago, I posted a dozen lunch-bag size bags to give away in my local Buy Nothing group. (I save these little bags whenever they somehow make their way into our house, and the kids use them when they go on school field trips.) A member immediately posted a comment explaining that he uses those thin lunch bags to sop up his bacon grease. It was an “aha” moment for me.
Here’s what he wrote:
“If you have a new, or not-so-well-seasoned pan, a thicker bag will leave little micro fragments of paper. So generally, the smoother the pan and the finer quality of the bag, the better it works. Newspaper is completely unworkable because it’s such lo’grade.”
I decided to keep the bags, and now I have a small stash of little brown bags I can use to clean out my cast iron skillet when it gets a little too greasy. The thin bag is pretty darn absorbent.
I throw in a little Celtic sea salt to scrub the bottom of the pan with the crumpled up bag, and the salt acts as a perfect scrubbing agent.
No need to run soap and water over the well-seasoned skillet. And the pan is ready for its next job.
The greasy bag goes into our next fire as fire-starter or we just toss it in our compost.
Save those little bags for jobs like this!