Fat Separators

Removing fat from stocks and pan drippings is essential for making sauces and gravies that are rich but not greasy. Chilling the liquid and scraping off solidified fat is effective but takes time many cooks don’t have. For faster results, we tested various fat separator tools, including side-pouring models, bottom-drainers and fat-separating ladles.

Side-pour pitchers have spouts positioned low to pour liquid from beneath the fat. Bottom-drain separators use a valve at the base to drain liquid, while ladles allow liquid to flow out while retaining the fat. We tested multiple brands and compared them to classic methods like blotting with paper towels and carefully spooning off the fat. The paper towels were inefficient and wasteful. Fat-separating ladles were slow and cumbersome. Bottom-drainers performed well but tended to harbor greasy residue.

Our favorite tool was the side-pour pitcher from HIC Kitchen, offering precise control and a durable borosilicate glass design. Though the narrow spout requires careful cleaning, it was easy to use. Surprisingly, a regular spoon worked almost as well but required more time.