Gravy fat separator - worth it?

[RockingMyFiftiesNot]

If you have or have had a gravy separator....
Do they really work?
Can you pour hot fat into them or do you need to let it cool first?
Are they easy to clean?
Overall, are they worth the shelf space?

If yes, which do you recommend? I've read several 'top rated gravy separators 2021' articles (I know, I need to get a life!) and they recommend different ones. No surprise there, I guess it depends who pays them the most.

Can't decide whether it will be a game changer or a white elephant, suspect the latter.

Thanks

I have the oxo one and I rate it highly. You need to wait a few minutes for it to settle into two parts. I do find, though, that if you are not careful, the last bit can be tricky to separate, so I usually dump it. It's not perfect, but good enough that I replaced it when I broke one.

Thank you @Duckrace

I had the Lakeland one and it was rubbish!

Yes,they're great!

Mind you I broke mine and now I just use a mug and scoop the gat off the top. Works just as well.

www.lakeland.co.uk/26364/Lakeland-Gravy-Fat-Skimmer-Jug-with-Strainer-500ml?src=gfeed&gclid=Cj0KCQiA-K2MBhC-ARIsAMtLKRsaE_zSxDRtNuVKlDBq2ZL89LgEGsvanmqc_PFyEehe9pt4IkpFyDcaAmtaEALw_wcB&gclsrc=aw.ds

I use the lakeland one and think its great! Works - simples!

Never even knew the existed, I put the juices into fridge / freezer and they auto separate. Also works with ice cubes. No cleaning needed.

I use one (bought from Amazon and was quite expensive, can’t remember the make but I think Oxo Good Grips do a similar one). It has an opening in the bottom, so you let the fat-free stock etc out but close it before you get to the fat floating on top. It works brilliantly, much better than any other I’ve had. I wouldn’t be without mine.

@lifesgoodwithlg

Never even knew the existed, I put the juices into fridge / freezer and they auto separate. Also works with ice cubes. No cleaning needed.

Yes I often do that but was thinking they might speed up the process of you want to make the gravy immediately.

Just drop a couple of ice cubes in the gravy - fat clings to the ice, easy!

I've got the Lakeland one, it's great, the only problem is that it's not very big. I have never had any luck with the ice cube technique and don't always want to wait for it to chill in the fridge.

I had the Lakeland one and like a previous poster I also thought it was rubbish

I've never heard of these. What kind of dark arts is this

Mine looks like the Lakeland one, and I use it often.

I have another one that’s china, but don’t think I’ve ever used it because the ugly plastic one works fine.

The one I bought didn't work as the amount of juices I got was too small to reach the spout but I might try again with the exit out the bottom one. Or stick with bisto

I’ve got one, just a plastic number, and it’s great. As PP said, just wait a minute or so to let the fat / oil rise to the top and the fat-less gravy will pour out easily as the spout is at the bottom of the jug.

I've got the Oxo one, it's great. You don't need to wait very long for the fat to separate - a few minutes, obviously the longer you leave it the more fat you can discard. My dad gave me mine, I wouldn't have bought it - I just used to skim the juices out of a jug with a turkey baster - but this is much better.

I've used one for years. Put some cold water in first, then pour meat juices in. You can then pour off the flavoured bit without the fat.

Thanks everyone, sounds like it might be worth a try