Which types of solid forms when cooking grease solidifies?

When cooking grease solidifies, it typically forms a solid fat, which can be a crystalline structure. This occurs as the temperature drops, allowing the fat molecules to arrange themselves into a more stable, solid form. Common examples include lard, butter, and certain oils that solidify at cooler temperatures, like coconut oil. The specific solid form can vary based on the type of fat and its fatty acid composition.