As long as it's kept fairly warm, cooking grease remains in a liquid state, providing a coating that keeps meats and vegetables from sticking to pots and pans. As the pans cool, so does the grease, which eventually hardens and congeals in the bottom. There are several ways to degrease pots and pans, and the trick is to take steps either beforehand to make the job as easy as possible or to wash them as soon as possible after you're done cooking.
Remove food from the pot or pan, and drain as much liquid fat as possible from it into a grease can or another heatproof container.
Place the pan back on the burner at the lowest heat setting.
Pour very warm tap water into the pan, and add a few drops of liquid dish detergent or a pinch of baking soda.
Leave on the burner for a few minutes or until you are ready to wash the pan.
Pour off the water in the pan, and wash the pan in very warm clean water in a sink or dishpan.
Rinse the pan with hot clear water, and use a scratch-free scouring pad to remove any stubborn food residue.
Wipe the pan dry with a dish towel or paper towels.