For years, I saved my bacon grease in an empty Campbell's soup can, covered with a piece of foil and kept in the fridge. Since I started putting up jams I've switched to a half-pint jelly jar with one of Ball's plastic storage lids. Cool the fat somewhat, but is still liquid and pourable before pouring into the jar. I just add in whatever on top of what's there. (If the bottom fat has been there for several years I eventually toss it all, wash the jar, and start over. I use bacon grease for pan grilling chops and steaks. Use a dry cast iron skillet or griddle. Spread a very thin layer of bacon fat on the side of the meat you will be grilling first. Use just enough to barely coat; a few missed spots won't be a problem. Once the pan is hot, lay the meat in the pan and don't move it until it releases. You'll need to experiment to find the right temperature to cook over. By doing this, instead of putting the grease into the pan, I find I get much less smoke when cooking at very high heat for a good sear. When you turn the meat, set each piece into its grease "footprint".

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