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Best fat separator 2018 – [Buyer’s Guide]Last Updated January 1, 2020
Best fat separator of 2018
Check them out and decide which one suits you the best to splurge upon. Not all fat separator are created equal though.
The “Total” indicates the overall value of the product. Before you spend your money on fat separator, start by familiarizing yourself with the various types.
Test Results and Ratings
Why did this fat separator win the first place?
I am very happy with the purchase. It is definitely worth its money. The product is top-notch! The material is stylish, but it smells for the first couple of days. I don’t know anything about other models from this brand, but I am fully satisfied with this product. I really enjoy the design. It is compact, comfortable and reliable. And it looks amazing!
Why did this fat separator come in second place?
Seems that the material is good. It has a very beautiful color but I don’t really like the texture. I really liked it. It is amazing in every aspect. It did even exceed my expectations for a bit, considering the affordable price. This is a pretty decent product that perfectly fitted the interior of our office. I recommend you to consider buying this model, it definitely worth its money.
№3 – Gravy Separator & Fat Separator Cup. IN STOCK NOW!! With Strainer and 2 Stoppers. Large 4 Cup Capacity. Better Than Glass for Grease and Oil – Slip Resistant Handle.
Why did this fat separator take third place?
It doesn’t squeaks nor bents. Looks great in my apartment. I liked the design. We’ve been using it for 2 months and it still looks like brand new. It is inconvenient to use due to the size. I am going to get something different next time. A very convenient model. It is affordable and made of high-quality materials.
fat separator Buyer’s Guide
How we picked
Fat separators are made from either glass or plastic, but we prefer the latter because they’re more durable. Glass models are too much of a liability when you’re working with greasy hands because they can easily slip and shatter.
Fat separators come in two main styles: spout models (with or without a plug) and drain models. Spout models look like a measuring cup with a long spout extending from the base, similar to a watering can. You pour the meat drippings in, allow the fat to rise, and then pour the juices out through the spout. The best spout models have a plug that uses air pressure to prevent any drippings from entering the spout before the fat has a chance to rise to the top. Once the drippings settle, you can unplug the spout and pour the liquid out of the separator with no risk of incorporating fat.
Drain models release drippings through an opening in the base that’s controlled by a trigger on the handle. Once the fat rises to the surface, you open the drain in the base to expel the drippings. You release the trigger to close the drain and keep the fat in the container.
We think fat separators with a 4-cup capacity are best because they can hold enough drippings to prepare gravy for a crowd. Measurements on the side should be easy to read and displayed in cups, ounces, and milliliters.
We looked for fat separators that had clearly labeled measurements on the side of the pitcher (above: The OXO Cup Trigger Fat Separator).
We looked for fat separators with a wide-mouth opening to make pouring liquids into the container without spilling easier. Many models have a removable strainer that fits over the top to filter food solids from stock or meat drippings. However, we think straining large volumes of liquid through a fine-mesh strainer into a bowl before transferring it to a fat separator is easier. A fine-mesh strainer does a better job removing small thyme leaves and whole peppercorns from stock compared with the fat-separator strainers we tested.
The Cuisipro 4-cup Fat Separator is solidly built, but the clear embossed measurement lines are more difficult to read than the ones on the OXO models we tested. Also, the Cuisipro didn’t drain in an even stream like our runner-up pick, the OXO Good Grips Cup Trigger Fat Separator.
The Swing-A-Way Easy Release Grease Separator seems cheaply made and the handle felt flimsy. The opening of the cup is also very narrow and the center of the strainer isn’t perforated, which causes a lot of splashback when pouring.
The Bellemain 4-Cup Fat Separator appears to be a knockoff of the OXO spout model we recommend. The Bellemain fat separator wobbles on a flat surface and has measurement lines that are slightly smeared, making them more difficult to read compared with our top pick’s.
The Trudeau Gravy Separator—which Cook’s Illustrated recommended back in 2004—fell out of contention because its spout didn’t have a plug to keep the fat out. Without it, more fat will wind up in the spout and then in your gravy.
The pricey, glass Williams-Sonoma No-Spill Gravy Separator boasts a fine-mesh strainer for eliminating small particles in drippings. But it broke in our tests during handwashing. We even broke the plug in our struggle to remove it.
How we tested
There are two types of separators—pitchers and bottom-drainers; we tested four of the former and two of the latter. With both types, you pour your stock or sauce into the separator through a built-in strainer at the top and wait a few minutes for the fat to rise to the top of the liquid. If you’re using a pitcher, you then pour off the liquid from a spout set into the base. If you’re using a bottom-drainer, you pull a lever set in the handle to release a plug at the bottom of the separator, allowing the liquid to drain out. Either way, the fat is left behind in the separator.
In our testing, we found that the two bottom-drainers we tested were generally more efficient than the pitchers at decanting both large and small volumes of liquid while keeping fat out. With the pitchers, some fat usually entered their pour spouts from the get-go, and as the liquid drained down to the last ¼ cup, it was harder to prevent fat from exiting, too. Bottom-drainers didn’t have this problem; because the fat stayed on top of the liquid, all we had to do was keep an eye on it and stop releasing the liquid when the fat got close to the bottom of the canister.
Defatting ability aside, certain models were just easier to use. Large-mouthed strainers provided us with bigger targets to hit when pouring stock and mirepoix from an unwieldy roasting pan. Strainers with sides taller than inch acted as splash guards and helped keep solids in. And strainers with lots of little holes allowed stock to drain quickly into the separators without letting through any small aromatics. In addition, we preferred separators with large handles that were comfortable for testers of all hand sizes to grip.
A previous testing of fat separators showed us that a 4-cup capacity was the best size, giving users the flexibility to defat both large and small volumes of stock. Despite their manufacturers’ claims, however, several of the models we tested couldn’t actually hold cups of liquid without overflowing. Two of the models had inaccurate measurement lines, and others had measurement lines that were too light to read. Few of the separators were easy to clean by hand; we needed fine bottle brushes to clean the pitchers’ pour spouts, and the release valve of one bottom-drainer tended to collect grease. In theory, all of the separators are dishwasher-safe, though after nine cycles, certain models warped, loosened, or cracked or their measurement lines faded slightly.
Fat Separation: We gave more points to models that separated the greatest volume of liquid while minimizing the fat that dripped through.
Ease of Use: We awarded more points to separators that were easy to fill, had legible measurement lines, did a good job of straining, and poured out stock neatly. We also gave more points to separators with big, comfortable handles.
Cleanup and Durability: We preferred separators that were easy to clean by hand and that did not crack, warp, or fade in the dishwasher.
Accuracy: We deducted points from separators that were smaller than their stated 4-cup capacity or that had inaccurate volume measurement lines.
Design Trifecta 360 Knife Block
Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.
Schmidt Brothers Downtown Block
This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.
Schmidt Brothers Midtown Block
This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.
As the weather begins to cool, nothing’s more satisfying than eating a delicious roast (and enjoying the warmth that the process brings to your home). The good news is that you really don’t need all that much to successfully roast at home, whether you’re making a classic chicken, a holiday turkey, or a bounty of fall vegetables. That said, we like to have a few essential tools on hand for the season. Here are the ones we keep at the ready, all made by OXO with the goal of making everyday (and holiday) roasting better.
OXO Thermocouple Thermometer
An instant-read thermometer is an essential tool for cooking meat properly. By taking the internal temperature of the meat, as opposed to using the unreliable poke test or slicing into it before it’s rested, you can at once alleviate any paranoid feelings that the meat is underdone (and thus unsafe to eat) and keep the juices in it—without them dripping out onto the cutting board. OXO’s Thermocouple Thermometer is among our favorites for its ultra-fast readings (between two and three seconds), accuracy (+/-0.9°F), and usability. The thermometer is optimized for both lefties and righties, with a 225-degree rotating probe and a screen that flips the display, so you can always read it. What’s more, the Thermocouple Thermometer automatically turns on when the probe is opened or closed, and auto-shuts off after periods of inactivity to preserve battery life. Oh, and that battery will likely last you through the whole season, whether you’re making the perfect roast chicken or butter-basted steak.
OXO Flavor Injector
If you’re looking to improve upon a plain chicken or roast recipe, we suggest grabbing a Flavor Injector. OXO’s version has two color-coded needles for thin and thick marinades, whether you’re injecting herb-laden melted butter or homemade stock.
The BPA-free tube can hold up to two ounces, and the large, open handle is simple to pull and push. To use, just fill the injector with your flavor enhancer of choice, add a quick shot, disassemble, and throw the whole thing in the dishwasher.
OXO Silicone Roasting Rack
It’s never really a good idea to roast meat directly on your roasting pan. A proper Roasting Rack elevates food, allowing air to circulate for more even roasting, so the meat doesn’t just sit in its own juices and steam. Vents on roasting racks also keep your food from sitting in its own fat, which can burn. These eye-catching red roasting racks from OXO are designed for all sorts of roasts, poultry, fish, and vegetables. Use one in a small pan, or use multiple side by side for a larger roast (or stack them for extra elevation). Since they’re made from heat-resistant silicone, these racks are also super easy to clean—just pop them out of the pan and straight into the dishwasher.
OXO Metal Bakeware
Of course, no kitchen is complete without a set of metal bakeware. OXO’s metal baking sheets are commercial-grade and made of heavy-gauge aluminized steel, providing fast and even heat distribution. The super-durable ceramic-reinforced coating makes the ultimate nonstick surface for all sorts of foods, whether you’re roasting butternut squash or baking cookies. Plus, each piece is scratch-, stain-, corrosion-, and abrasion-resistant, meaning it can withstand plenty of wear and tear. And those square-rolled edges? They’re not just there to look good; they also make it easy to slide the pans in and out of the oven. If you’ve ever dropped a baking sheet full of food, you’ll understand that this quality is one to be celebrated.
A fat separator is a container intended to separate fat from your meat stock. Just to make sure everyone is on the same page, meat stock is the meaty and tasty juice you get from boiling any form of meat.
I personally prefer to make meat stocks from boiling meat bones with some of the fat and ligaments still on it. Remember, the closer your meat is to the bone, and the more fat you have onyour meat, the tastier it also is.
Complicated? It is. Because you get superb tasting stock from all these fat but no one really likes to eat greasy food.
We will be referring to the pure juice of the meat stock without the fat as stock juices throughoutthe article to avoid confusion.
Choose the Right Size.
Having more than one fat separator in different sizes will serve youwell in the long run, but if you are only willing to buy one right now, choose the size that will fit the amount of stock you need to prepare most of the time, if not all the time.
This was a really quick afternoon snack, made of salmon, egg, dill and chives. The main difference with preparing croquettes for air-frying as opposed to oil deep-frying, is that you need to mix in a couple of tablespoons of olive oil with the breadcrumbs prior to crumbing. Cooking time was only minutes, and out came these golden brown morsels.
Sweet potato crisps
The explosions of chicken skin blistering in oil scares the heck out of me, but this time, all that occurred within the Airfryer, and saved me the pain of ducking and cleaning up! A dry rub of garlic, ginger powder, ground cumin and freshly ground pepper was rubbed on the chicken wings and then air-fried for just minutes.
This only took about 1minutes to prepare, minutes per batch in the Airfryer and no effort in cleaning up as the Airfryer is dishwasher-proof! But more about that later.
First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.
Most important, have fun and choose your fat separator wisely! Good luck!
So, TOP3 of fat separator
- №1 — ONE DAY SALE!- Best 4 Cups Gravy Separator and Fat Separator
- №2 — Amco 4-Cup Easy Release Fat/Gravy Separator
- №3 — Gravy Separator & Fat Separator Cup. IN STOCK NOW!! With Strainer and 2 Stoppers. Large 4 Cup Capacity. Better Than Glass for Grease and Oil – Slip Resistant Handle.