Don’t know if this would work for nonstick, but many years ago a friend taught me how to remove stuck-on remnants from my stainless steel copper bottom skillet: Partially fill the skillet with plain water, put it on the stove, and heat it to simmering. Let it simmer for a bit, then let it sit and cool enough to dump and wipe out. Worked well.
Lard as in 100% fat vs bacon fat with it’s curing salts and other ingredients.
Oh, OK.
I live in the 3rd world, we don’t get bacon fat with additives here. Even lard is hard to find - I make my own, as I have a friend who is a butcher.
Isn’t that essentially deglazing the pan? I believe it’s how some people make a sauce from the stuck-on bits.
One of the useful things I learned in HS chemistry was that organics dissolve organics. So you can soften sticky organics like adhesive with lighter organics. I use Vaseline a lot because it stays in place but is easily rubbed off (assuming the surface doesn’t absorb the Vaseline)