I “roast” bacon in the oven so that the fat is never overheated (a bad thing). I then strain the melted fat through a fine sieve to remove impurities — which prevents it from turning rancid. The result is a clean, white lard that keeps well for a long time in the fridge and tastes great! I wouldn’t reuse fried bacon grease.
Ben’s yanking Nathan’s chain. He’s supposed to get Nathan out of the house while the party’s set up & he’s making the most of it.