@Clean Up Tips For Grease And Oil in Frying Pans, Grills, and Rotisseries



Oil Clean up can be done right in the frying pan or any grilling apparatus or rotisserie equipment with separate or removable grease traps, such as gGeorge Formanfs Grillsh and any counter top Rotisserie machines.
Simply remove the trap from the unit setting it aside and add gJust Toss-Ith. When it cools and appears to be dry, solid or completely absorbed, just toss it in your trashcan and wash the trap using normal cleaning procedures.

Microwave Bacon Cookers will require you to pour the bacon grease into a heat resistant container and then add gJust Toss-Ith.
Cast Iron Stovetop Grills, which are placed over two or more burners, will require you to remove the drippings from the grease catcher into a heat resistant container and then add gJust Toss-Ith.
Water & Oil Mixed together is just as easy to discard safely. gJust Toss-Ith will only encapsulate hydrocarbon based oil. It will literally separate it from the water.
Example: Deglazing a Saute Pan
When you deglaze a saute pan with water the residue, butter or oil will rise to the top. Turn off the heat source and move the pan off to the side. Sprinkle gJust Toss-Ith over the top to cover the oil. Go eat. When its time to clean up the materials should be set up. Get a strainer and pour the contents through the strainer into the sink. You will notice the water will go down the drain, but the residue and trapped oil will remain in the strainer. Most often it will look like cottage cheese. Then take it to the trashcan, turn the strainer over and tap out the encapsulated oil from the strainer. Clean the pan and utensils in the usual way. NOTE: There should be enough product on the top of all treated contaminates to be white and dry. If there is an oily residue that remains on the surface or it still looks wet, just sprinkle more on top of the surface and let it set.

Product particles that remain in the pan or strainer, if any, simply wipe the pan with a paper towel and rinse the strainer into the sink drain. These minimal particles will not inhibit any functions of your drain system.


For Best Results



The best results are obtained by using gJust Toss-Ith right in the pan while the Fat, Oil and Grease is still hot and no more than ? inch in depth.

BACON FAT IN FRYING PANS Always remove the fry pan from the heat source.
There should be enough gJust Toss-Ith on the top of the bacon fat to be white and dry. If there is an oily residue on the surface or it still looks wet after setting for a while, just sprinkle about ? inch more completely over the top surface and let it set.

If for some reason you need to pour out the fats, it is best to use a low and wide heat resistant container such as a used disposable aluminum containers some Chinese gtake-outh restaurants use for their dinners. Or you can create a makeshift container out of aluminum foil. Low and wide containers work best.

However, if you use a tall container that you want to keep, it is sometimes difficult to encapsulate all of the fat and remove it from the container. But if it is disposable, then it becomes a matter of being able to capture and rubberize all the fat.

NOTE: Plastic or Foam containers are not heat resistant and if the oil is too hot, they will melt spilling the fat.

COOKING OIL IN FRYING PANS Always remove the fry pan from the heat source.
Be sure to pour enough gJust Toss-Ith into the hot oil at the usual frying temperature of 375 degrees. Pour in about 2 cups of product to 8 ounces of Oil. (more is always better) and stir slowly. The product will turn into a liquid and disappear. It will appear like nothing is happening. However, when the oil cools, it will form a solid rubber disc, which can then be lifted out and tossed.

If there is a glob of oil on the bottom of the disc, it means not enough gJust Toss-Ith was used or thoroughly stirred. Simply lift the solid disc up and pour in more product, then give it time to set up.

When there is an oil residue on the surface or the oil is still wet after setting for a while, just sprinkle about ? inch over the top and let it set.

If for some reason you need to pour out the fats, it is best to use a low and wide heat resistant container such as a used disposable aluminum containers some Chinese gtake-outh restaurants use for their dinners. Or you can create a makeshift container out of aluminum foil. Wide containers are best. If you use a tall container it is sometimes difficult to remove the rubberized fat.

NOTE: Plastic or Foam containers are not heat resistant and if the oil is too hot, they will melt spilling the fat

FATS & GREASE IN ROASTING PANS


Always remove the pan from the heat source.

Using a foil lined roasting pan is always the best because once the fats are encapsulated you can just wrap it up and toss it. However, it really doesnft matter as the process of encapsulation is the same. If you choose not to line your roasting pan the disposal and cleaning of the pan may take a little more effort.

After removing your roast, pour or sprinkle ? inch of gJust Toss-Ith onto the hot fat. The product should cover the entire surface of the fat. You know youfve used enough product when the top surface is white and dry. Set the pan aside and let cool. When the fat cools, it will form either a gel or a solid rubber, which can then be lifted out and tossed. Then just wash your roasting pan as usual.

DEEP FRYERS FOR BEST RESULTS FOR LARGE or SMALL VOLUME DEEP FRYERS


When you want to discard rancid fryer oil, the easiest and best way to solidify it would be to heat up the oil first. While the oil is heating in the fryer, line a large roasting pan with aluminum foil or have on hand a few of those new disposable roasting pans made of aluminum.

NOTE: Spreading out the waste oil over a large area in a roasting pan will allow the gJust Toss-Ith to work more quickly and to cool faster shortening the encapsulation time and make clean up much easier.

When the oil is up to temperature, disconnect the fryer and slowly pour the oil into the roasting pan up to ? inch in depth. Then broadcast or sprinkle enough gJust Toss-Ith to completely saturate all the oil. Double-check the corners and edges of the pan to make sure all the oil is covered with the product.

ALL the oil must be completely saturated. You can tell when the oil is completely saturated when the surface is covered with a layer of dry white product. If you see the oil starting to absorb the cover layer, simply add more product until the top layer stops being absorbed, remains dry and the color is white. When that is achieved, set the pan aside to cool.

When the oil is completely cool, you can either lift out the solidified oil out of the roasting pan and toss it or take the complete disposable tray and toss the whole thing. If you lift the solidified oil and it seems runny or not completely solid after cooling, it means not enough product was used. No Problemc JUST ADD MORE PRODUCT AND LET IT SET a little longer.

NOTE: Any cold oil will be turned into a gel or cottage cheese form, not a solid. ONLY HOT OIL solidifies. However, the gel or cottage cheese can easily be scooped and tossed.