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Do you use a splatter screen?

Kent Wang

By Kent Wang
in Cooking

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Kent Wang

Kent Wang

Posted
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I've been doing a lot of pan-frying lately in my shallow cast-iron skillet lately and been getting a lot of oil splattered all over my stove.

Do you find a splatter screen effective or is it more of a frivolous gadget? Any tips on purchasing one?

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johnsmith45678

johnsmith45678

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Hell yeah I use a splatter screen. I think it reduces all splattering to just about zero. Of course some splattering still occurs when I have to take it off to add things, and stir, but the mess is far far less than when I didn't use one. I think I paid $5 for a largish one, at a restaurant supply store or somewhere. BB&B had three-packs of them in different sizes, last time I was there.

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judiu

judiu

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I've been doing a lot of pan-frying lately in my shallow cast-iron skillet lately and been getting a lot of oil splattered all over my stove.

Do you find a splatter screen effective or is it more of a frivolous gadget? Any tips on purchasing one?

Personally, I think it's a brilliant invention; steam comes out, grease, for the most part does not. I think I got mine at either Target or Wal-Mart, but I'm sure that Bed Bath and Beyond would carry them, but you'll pay more! Just be sure the screen is bigger in diameter than your favorite skillet.

The screen also doubles as a draining sieve and a cooling rack. Not a uni-tasker at all! (regards to Alton Brown...) :raz:

"Commit random acts of senseless kindness"

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Toliver

Toliver

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Posted

I use regular splatter screen. Works like a charm. Every once in a while there is a little splatter through the screen but it's neglible.

Wouldn't fry bacon without it.

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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Anna N

Anna N

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I use mine occasionally but I foolishly got one with a plastic handle! :angry: When I really need one it is for pan-seared items that are finished at high temp in the oven! I have since seen one with a metal handle and one day I will acquire it.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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Alex

Alex

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Mine works well, and I wouldn't be without it, but it doesn't eliminate 100% of the splatter. At times -- for example, when I'm pan-searing a steak -- I'll do a belt-and-suspenders and place a paper towel on top of the screen. (But not overlapping the sides: overlap = fire!) In general, the finer the mesh, the better the performance. Maybe I need to try a new one. Amazon has a bunch for sale.

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

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Joe Blowe

Joe Blowe

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Mine works well, and I wouldn't be without it, but it doesn't eliminate 100% of the splatter. At times -- for example, when I'm pan-searing a steak -- I'll do a belt-and-suspenders and place a paper towel on top of the screen.

That's why I use two -- one on top of the other! Whatever makes it past the first screen is usually stopped by the second...

So we finish the eighteenth and he's gonna stiff me. And I say, "Hey, Lama, hey, how about a little something, you know, for the effort, you know." And he says, "Oh, uh, there won't be any money. But when you die, on your deathbed, you will receive total consciousness."

So I got that goin' for me, which is nice.

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lperry

lperry

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I had two sizes of screens and then realized that one worked much better than the other. It has a much finer mesh screen in it. That would be my only advice - find one with a fine mesh screen.

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markabauman

markabauman

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Besides for frying/sauteeing where there is a lot of grease spatter, I find it useful if you are reducing sauces, especially a tomato sauce that might be a little watery. Keeps those little red measles from forming all over the stovetop.

Mark A. Bauman

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Kent D

Kent D

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I've got one, but it just hangs next to the sink -- I keep forgetting it's there, and I've got the bacon fat burns to show for it.

---------------------------------------------------------------------------------------------

“A favorite dish in Kansas is creamed corn on a stick.”

-Jeff Harms, actor, comedian.

>Enjoying every bite, because I don't know any better...

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SeanDirty

SeanDirty

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No, Not that i dont remember to use one.... its more chefs pride..... It is Fun to clean your Stove! Do it after every single time you cook, work clean!

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