Tricks of the Trade
When using a splatter screen, I lay a dry paper towel on top of it. The paper towel absorbs the splattering fat but is porous enough to let through steam.
Granted, when you need to flip your food you need to remove the screen, but I find that after pan searing a piece of fish I have very little mess to clean up.
Just thought I'd share that.
What tricks do you use in the kitchen?