biggest Splatters

Oil Splatters Were My Biggest Kitchen Nemesis–Until I Bought This Tool

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.This is Highly Recommend, a column dedicated to what people in the food industry are obsessed with eating, drinking, and buying right now.Much to my mother’s dismay, I turned…

All goods featured on Bon Appétit are independently selected by our editors. However, when you buy something through our retail hyperlinks, we may earn an affiliate commission.

This is Highly Recommend( a column dedicated to what folks in the food industry have been obsessed with eating, drinking, and buying at this time.

Much like my mother’s dismay, I turned into a sterile cook only after I moved out of her house. My time might not have been to her liking, however I did belatedly inherit her penchant for a spotless workplace. I wash dishes and put away ingredients as I go. I use a trash bowl to maintain bits included. And when I’m done with a meal, I enjoy my entire kitchen lick-the-counter glossy clean.

It should then come as no surprise that oil splatter from the heat of the stovetop is the bane of my life. It gets anywhere, in the nooks to the crannies, and is a complete pain to wipe up. I lived with this problem for decades, begrudgingly lifting up burner grates and scrubbing nearby appliances after skillet for breakfast and crisping skin on chicken thighs for supper. Turns out, the fix was a mere $15 away: a splatter screen.

At 13 inches in diameter, this useful tool is so beautifully simple. It rests on top of almost any size pan–from my small nonstick for my big old cast iron–and after it’s in place, oil stays neatly within the limits of the pan.

You see, any cook worth their salt knows you frequently need a decent number of fat to end up with delicious, balanced food. But it’s not just that fat is tasty. It is also the mechanism which carries heat for cooking (this is one of many fantastic lessons Samin Nosrat imparts in Salt, Fat, Acid, Heat–and if you haven’t read it, then get onto it). A significant flame and a fantastic slick of fat would be the keys to charring green beans, searing a perfect steak, also stir-frying a pile of veggies. However, with that magical combo, you inevitably wind up in town.

A kettle lid, of course, would function to include the splashes and sloshes, but it would ruin your meals by trapping steam within the pan. Moisture is the enemy of crispiness, therefore even if you started with shimmering hot oil, you would be left with soggy fritters, lackluster pan-fried sausage , and rubbery short ribs. The touchscreen display, on the other hand, has fine mesh holes large enough to permit steam to escape, but little enough that petroleum does not stand a chance of going anywhere.

When all is said and done, the single mess is to the display itself–and then that can go straight into the dishwasher, a simple cleanup if I’ve ever seen you.

Open Kitchen S

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