HOME > Chowhound > Cookware >

Discussion

Anyone use splatter guards?

Hi,

I was wondering if there's anybody out there who uses splatter guards, like this one:

http://www.amazon.com/Progressive-Int...

I panfry food sometimes and i don't like the splash, but will something like this essentially steam what i'm cooking? I want to avoid that.

Thanks for reading

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I use gadgets like this sometimes when I am sauteeing something that splatters. I don't find that they steam the food. Rather they save my wife (the clean-up queen) some time cleaning the stove top.

    1. Yes all the time
      And really, you think that will hold back steam?

      1. i use them at my parents house so they don't freak out at any mess :P

        6 Replies
          1. re: Chemicalkinetics

            they don't have one, so I try to splatter as little as possible, the cha han I just cooked failed the low splatter horrible, I put very small dice of bacon in, and because it was so thin and small it would pop and i had bacon flying everywhere. The dish tasted good in the end though :P

            1. re: TeRReT

              I have a very limited Japanese knowledge, but I think I know Cha-han means Fried Rice in Japanese, right? So what kind of cha-han did you made? Yangchow Fried Rice/Cha Han?

              1. re: Chemicalkinetics

                yes, it is japanese flavoured chinese fried rice, it was good, but by no means anything traditional, I just used what was in the fridge, and don't have a wok or anything. Just started with a little fine diced bacon, then added some thinly slice garlic, got them browning a bit, added a beaten egg, got that nice and started then added the rice, got it all broken up and cooked a bit and then salt pepper, larger sliced green onion, splash of soy, splash of sesame oil and called it a day.

                1. re: TeRReT

                  :)

                  Good job.

                  I hope you asked for permission to use their stuffs from the refrigerator.

                  1. re: Chemicalkinetics

                    indeed I can use anything here.

                    Also, I did in fact use a splatter shield today. I roasted coffee beans with the roaster my fiancee got me, nothing special, just a small pan with an attached splatter guard. If I didn't have that, there'd be chaff and beans all over the place.

        1. I do. In fact, I just replaced mine. Some grease sneaks through but it's much neater than using no guard at all. The one I got is Good Grips I believe and has a handles that folds in for easier storage. It works well enough.
          JeremyEG
          HomeCookLocavore.com

          5 Replies
          1. re: JeremyEG

            I have two - a smaller one with a handle and an enormous one I bought at Ikea (has only a "lift ring" in the middle)

            It makes an enormous difference in the amount of mess on my stove and counter tops -- and there's nothing there to keep the steam in, so things get crispy.

            1. re: sunshine842

              I have the Ikea one as well. I remember it was super cheap and it does a great job. Steam has not been a problem.

              1. re: sherrib

                Incidentally, a splatter guard also works well for stuff that's just plain messy, too -- simmering tomato sauce stays in the pan if you use a spatter guard, but it will still reduce at a good rate.

                1. re: sunshine842

                  Wow, thank you. I made tomato sauce the other day and used the lid from the pot. I was annoyed at how liquid it turned out so I cranked it up at the end and let some (not enough) of the moisture go out. I didn't even think to use the splatter guard for that.

                  1. re: sherrib

                    it happened to be laying on the counter one day while I was making spaghetti sauce -- I had been using it with the ground beef/pork, and as I was wiping up the tomato sauce on the counters, picked it up to put it in the dishwasher and had a "hmmmm --- aha!" moment.

          2. Yes, I use splatter guards all the time. Don't worry about it :).

            1. This wire mesh style has been around for years, and does the job well. However it is a bit of a pain to clean. There's a newer version using silicone rubber, with holes, that is easier to clean. However the ventilation isn't as good, so steaming is something of a problem.

              4 Replies
              1. re: paulj

                Thanks all for the replies. I will go ahead and get it.

                1. re: paulj

                  I like the kind my mom had. Rather than mesh, the screen was similar to those stainless steel scrubbies (but, of course, much flatter). The splatter was contained, ventilation was terrific because there was no way it could clog with all those surface twists and turns, and liquids could be easily added. I haven't seen them since. :(( I maintain they're hands-down better than what's currently available and I really wish I could find one.

                  1. re: paulj

                    I discovered a new use fo the silicone rubber guard - draining pasta. It's like the perforated lid that you see on sold-on-tv ads.

                  2. By all means, yes. I find it incredible how far and into what the "splatter" gets. Not only the stovetop, but the backsplash, the counter, other appliances. The cleanup without them almost makes it NOT worth doing the cooking in the first place.

                    1. We use them all the time. We have an electric, glass-top stove and the splatter guards help keep things reasonably clean. The guards themselves are a pain to clean: the size is awkward and the mesh can retain grease. It's a dishwasher-hostile tool that requires thought before slipping it into the machine. A small price to pay.

                      1. I hate frying as well, due to the mess it makes. I don't have a splatter guard but I saw a trick on Pinster (Splinter, something) that if you turn over a metal colander on top of the pan, it will keep the splatter to a minimum. I'm going to try that next time.

                        1 Reply
                        1. re: JerryMe

                          Another alternative that I saw in one of Chris Kimble's publications is to punch a number of holes in an aluminum pie plate (disposable) with a skewer and, using tongs, turn it over and put onto of whatever you're working with.

                        2. Yes. The reason they're made of screen is not to block escaping steam. What they do block is droplets of oil spraying all over the cooktop (and me). This one is large enough to fit over any pan, and its rim prevents it from sliding off:

                          http://www.amazon.com/Amco-881-13-Inc...

                          1. This has been on my "maybe" list for a while, especially since I've begun regularly browning meat before braises.

                            But -- speaking of steaming -- I just discovered it has a second potential use: steaming sticky rice for Thai and other Asian cooking http://shesimmers.com/2012/08/how-to-...

                            That's enough to push me over the edge. Easy to store (with the rest of your large flat items like cookie sheets and grill plates), and a multitasker!

                            1 Reply
                            1. re: ellabee

                              I've never tried making sticky rice, but boy is that an interesting post. And the comments are quite enlightening, too. The blog author also uses the splatter guard for steaming other things - fish, broccoli, whatever. Not something I would have thought of, and yet, so incredibly obvious in hindsight.

                            2. YES! Decreases the amount of cleanup, obviously.

                              1. I just replaced my two, they were old and burned and looked really horrible after 20+ years. I wouldn't be without at least two, ever. Saves too much work.

                                3 Replies
                                1. re: EWSflash

                                  So great to see this thread. I have been doing Indian style recipes from one of Madhur Jaffrey's books, and they often call for adding spices or tomatoes or such to hot oil...quite a mess. You should see my stovetop. I think I'll get myself a splatter guard.

                                  1. re: comestible

                                    Yeah, the tadka or tarka technique does create a mess -- at least in my experience. I really don't think a splatter guard can help. Because you still need to add the spices, and you will need to move/stir the spices around....etc. all of this mean you still need to keep the lid open.

                                    1. re: Chemicalkinetics

                                      You don't need to lift it all the way. :)