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Mar 7, 2012 07:48 PM

Anyone use splatter guards?


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

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

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  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.

          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 :).