Areas of Service

Houston & Surrounding Areas

Call Us

(832) 659-2971

Email Us

Cooking Oil Disposal in Austin, TX

At Buddies Grease Service LLC, we offer top-notch grease solutions to our customers in Houston, Waco, Austin, Temple, Galveston, Beaumont, Lake Charles, College Station, and beyond. Whether you need grease collection/recycling, grease trap cleaning, or pressure washing, we’ve got you covered!

How to Dispose of Cooking Oil



Our team will assess your unique requirements and volume usage to recommend the most appropriate container size for your establishment. Identifying the type of business, you own can help us narrow down the right equipment.

  • Local Restaurant
  • National Food Chain
  • Food Truck
  • Gas Station
  • Hotels 
  • Schools
  • Train Drainage
  • Homes
Restaurant Drawing
Food Truck Drawing


We offer a range of container sizes, from compact options for occasional use to larger bins for high-volume establishments, or automated systems for hands-free use.


Safely disposing of used cooking oil is not only essential for a clean kitchen but also for the environment. Allow the used cooking oil to cool completely before handling, once it has cooled, carefully and slowly dispose the used cooking oil into the container that has been placed for your establishment.


With the right container size, you’ll have peace of mind knowing that you can safely and conveniently dispose of your used cooking oil without the risk of spills or overflows with our scheduled pickups.


Once one of our experts arrives, they will drain the container with no or minimal spills and will be ready to present the client with an invoice for the amount they collected.


This process helps the environment in many ways such as reducing landfills, recycling used cooking oil for biodiesel, preventing clogging and pollution, reduces carbon footprint, and conserves natural resources. Our client has successfully been a part of a eco-friendly recycling process, powered by Buddies Grease Service.

Get FREE Estimate

"*" indicates required fields

This field is for validation purposes and should be left unchanged.


Most frequent asked questions and answers

Peanut oil is highly favored in commercial kitchens due to its exceptional qualities. It has a high smoke point, making it perfect for deep frying without compromising food quality. Its unique nutty flavor is an asset in enhancing the taste of various dishes, particularly in Asian cuisines. Additionally, its ability to be reused multiple times while maintaining stability makes it a practical and cost-effective choice for busy restaurant kitchens.

While olive oil is favored for its flavor, health benefits, and culinary versatility, chefs often use different types of olive oils—such as extra virgin for finishing or drizzling and regular olive oil for cooking—based on their distinct characteristics and intended culinary applications.

Oils with higher levels of monounsaturated and polyunsaturated fats are generally considered healthier options. Among commonly used oils for deep frying, oils like canola, sunflower, and safflower oil are often regarded as healthier choices due to their lower levels of saturated fats and higher amounts of beneficial unsaturated fats. These oils also have relatively high smoke points, allowing them to maintain stability at frying temperatures without breaking down and producing harmful compounds.

Oils with higher smoke points and stability tend to last longer for deep frying without breaking down or developing off-flavors. Some of the best long-lasting oils for deep frying include Peanut oil, Canola oil, Safflower oil, and Sunflower oil.

Canola oil, in particular, is often regarded as a healthier option for frying chicken. It contains lower levels of saturated fats and higher levels of beneficial monounsaturated fats, which can contribute to better heart health compared to oils higher in saturated fats. Additionally, its relatively high smoke point makes it suitable for frying chicken at the necessary high temperatures without compromising its quality or developing off-flavors.