The Best Fat Separator to Make Easy Work of Homemade Gravy

Byamazingfoodstv


Lisa discusses why you might need a fat separator in your kitchen gadget cabinet, especially if you like making homemade chicken stock or gravies.

Buy our winning fat separator:

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50 Comments

  1. I bought this one based on ATK’s recommendation and love it. Besides separating fat, I use it for dispensing pancake and waffle batters. Cleanup is a breeze, too, as it all comes apart and there’s no tube to try and clean. It’s well worth the money.

  2. It seems like they need to answer the question of cracking and leaks. I didn't mind your OLD favorite (Trudeau) until it started cracking. I don't know if it was hot stock, or top-shelf dishwashing (they say they're dishwasher safe). But these really seem to have a problem doing what they're designed to do…over time. I wish pyrex made one, so I wouldn't have to worry about cracking.

  5. It's been awhile since I've watched a kitchen tool video but I remembered a time when I used to watch other channels and be frustrated because I'd watch the whole video of indepth testing only for them to neglect to tell us the brand name of their top pick. I'm sure they had their reasons but I have to say that it was refreshing to see this channel just come out with what they actually recommend! THANK YOU!

  8. I call BS on this review. This fat separator works for the first batch, but for subsequent batches, once the silicone plug gets oily, it doesn't seal and leaks everywhere. Fine if you're pouring off a few cups from a pot roast, not so fine if you have a few quarts of stock.

    And you're overstating the "problems" with the bottom spout kind. The OXO has a plug which prevents liquid (including fat) getting in the spout, which you show, but don't mention.

    I own both. This wasn't an unbiased review, but an obvious plug.

  16. The only time I have more than a few spoons of fat in my cooking is when I make chicken / beef stock. Instead of spending a bunch of money on this, I do what most sensible people do. I pour the stock into 1 litre containers (that's a quart for you crazy Americans), cool them on the bench for a few hours then toss them into the freezer for when I need them.

    The fat all rises to the top and forms a very easy to remove crust once you have thawed your stock. You can pick it up in a single block like chocolate and toss it out, or re-use it in another dish, or even keep a small amount on hand for the dish you are making.

    That makes a ton more sense than another kitchen gadget at the back of your cupboards you need twice a year.

  21. Had a bottom drainer years ago. Problems with the arm moving the stopper and the bottom seal leaking. Was a hassle cleaning all the parts.

    Went back to spout type that the bottom drainer replaced. For our purposes, the KISS principle separator has worked best for us.

  32. Meh. I'll stick with my OXO 4 cup separator with a spout; I never lose any more than a teaspoon of whatever I'm separating, so this is a non-issue — and it costs less than $15. Conversely, I've heard many people say that the ones with the bottom drain can develop leaks.

  39. Really much better to just cool stock it in the fridge after it reaches near room temperature and let the fat turn into a solid….. Then you don't have to buy another tool that you use one time and throw in the back of the cupboard. (Chef of over ten years experience)

  43. Chris Koetke of Let's Dish uses a good ole ladle placed in the center of the pot. He uses an outward swirling motion to move the fat to the edge, then tilts the ladle slightly to gently scoop it up. Simple and effective, with a utensil everyone already has.

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