Straight to the Point

The OXO Good Grips Good Gravy 4-Cup Fat Separator was the most accurate, comfortable, and well-designed fat separator I tested. The Vondior Fat Separator performed nearly as well and cost a little less, while the Norpro 3-Cup Fat Separator proved that simple design still has a place in some kitchens.

When I first started working at Mercantile Dining and Provision in Denver, Colorado, I was on the morning opening crew. I’d arrive bleary-eyed and woefully caffeine-deficient to two 160-quart stockpots full of bones and vegetables simmering away. Once strained, that golden liquid was destined for soups, pasta sauces (the gelatin works wonders for emulsifying), or demi-glace. But first, I’d have to separate the fat, which had collected into an inch-thick layer at the top of the hot liquid. The easiest way to handle such a large amount was to cool it in a 22-quart Cambro, wait for the fat to harden, then scoop it off with a big spoon.

While this method works just fine for huge quantities, it’s not practical at home. Countless times, I’ve needed to remove fat from a soup or pan sauce, and didn’t have time to cool it down and wait for the fat to harden. Enter the fat separator: a device that I’ll admit I had once written off as a funny piece of Thanksgiving-adjacent junk. After struggling with a particularly fatty batch of short ribs, I decided to delve into the world of fat separators to determine what separates (ha) the good from the bad.

The Winners, at a Glance

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OXO’s ergonomic trigger handle made separating fat almost effortless, and the wide spout and sturdy base kept things steady and splatter-free. It’s heat-safe, dishwasher-friendly, and dead-simple to use.

Credit: Amazon

The Vondior is identical in design to another fat separator I tested (the Cuisipro), but it’s cheaper, comes with a peeler, and it dispensed liquid in half the time.

For cooks who prefer simplicity over moving parts, this model’s angled spout gives great control and an easy pour. It’s sturdy, heat-resistant, and comfortable to hold.

This sturdy, no-frills pick proves that simple can still be effective. It doesn’t include a built-in strainer, but that also means fewer pieces to clean or misplace.

The Tests

A good fat separator can also capture aromatics, like herbs and onions.

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• **Chicken Stock Test: **I made a big batch of chicken stock, then ladled it into each separator to full capacity. I waited five minutes to let the fat rise to the top, then attempted to pour out the liquid into a measuring cup without letting any fat pass through.
• **Gravy Test: **To find out how the separators could perform when making a sauce, I prepared a turkey gravy. I used the separator to dispense liquid directly into the pan with my roux, whisking at the same time. This test showed how much ease of use mattered and how complex it was to operate the separator in one hand while whisking in the other.
• **Cleanup Test: **I let the separators sit out for four hours, then cleaned each once by hand and once using a dishwasher (if it was allowed by the manufacturer). I paid attention to any tricky spots, delicate areas, or narrow corners. For bottom-release separators with movable parts, I sent them through the dishwasher a further three times, just to be sure that these crucial mechanisms wouldn’t be damaged easily.

What We Learned

Bottom-Release Worked Better Than Gooseneck

The OXO Good Grips Good Gravy isn’t your grandmother’s fat separator—it’s easier to use.

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The design of the separators I tested fell into two categories: bottom-release and what I’ll term “gooseneck.” The latter is a pitcher-style shape where a spout emerges from the bottom. With a tilt, the liquid at the bottom starts to pour out while the fat stays on top. As soon as I started separating chicken stock, it became clear that the bottom-release style was easier and more effective across the board. Not having to tilt the entire container when it’s full of hot liquid made pouring safer, steadier, and more accurate.

Aside from my overall bottom-release winner, there were two fat separators with almost identical designs: the Vondior and the Cuisipro. I was ready to determine this as a case of white-labelling; however, a very careful eye revealed that the silicone plug at the bottom of the Vondior rose just a little more than the Cuisipro, less than a quarter-inch. Curious, I formulated a quick additional test to pit these two against each other. I filled them both with the same amount of water and timed the flow. Lo and behold, the Vondior dispensed liquid in half the time (27 seconds versus 51). While both were equal in terms of ease of use, the faster flow rate could really come in handy during a busy cooking session. That tiny difference in plug design translated to noticeably smoother drainage. The only downside with this style of separator is that any movable function will likely have a shorter lifespan.

Smaller Sieve Holes Stalled Straining

This sieve caught all the herbs in my broth, but it made straining way too slow.

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Some fat separators have top strainers, which is clutch—especially considering most stocks and pan drippings have tiny leaves of thyme or peppercorns floating around. However, the unique design of the top strainer played a huge role in the overall quality of the fat separator. Sieves with super-small holes trapped most particles and I was excited to use the HIC separator with its super-fine mesh sieve accessory disc. However, the sieve’s holes were so tiny, and the overall surface area so small, that it quickly became overwhelmed during testing. Combined with a snug silicone ring that sealed the lid airtight around the edges, it prevented air from flowing out as liquid poured in. When this happens, it creates a partial vacuum that disrupts pressure balance and stops the stream altogether. In this case, the straining would start strong, then stall completely until I jiggled the lid loose to let air in, creating a big mess in the process. Models with wider sieve openings, on the other hand, drained effortlessly while still filtering out most herbs and solids.

Aside from the size of the sieve holes, the width and height of the walls made a big difference as well. High sides (at least one inch) kept liquid from splashing out when ladling, and a wider overall surface area let me work faster to fill the container. For pour spout or gooseneck-style fat separators, a higher lip towards the front kept liquid from splashing out of the top.

Small Design Choices Were Useful

The Norpro fat separator has large, easy-to-read measurement markings.

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Clear, legible markings were surprisingly valuable during testing, especially when I wanted to track how much stock I’d recovered or fat I had remaining. Models with etched or molded markings will hold up better in the long run than printed-on ones. A larger font was more legible at a glance, like I saw on both the OXO models and the Norpro. I also came to appreciate a sturdy, rubberized handle, especially when dealing with hot liquids and slippery fat.

The Criteria: What to Look for in a Fat Separator

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Before the fat separator can start to do its job, the liquid should pass through a sieve or strainer of some sort. The lid that houses the strainer should fit snugly, but not so snugly that air can not flow out. Look for a wide sieve surface area (around three inches or more) with sides at least one inch high to accommodate a good volume of liquid without overflowing. A durable, heat-safe handle and etched measurement markings are also key for long-term reliability. While I liked bottom-release separators, a tool with an articulating function will always be less durable than one without, so it’s worth weighing convenience against longevity.

Our Favorite Fat Separators

Credit: Amazon

**What we liked: **To cut straight to the point, of all the separators I tested, this one produced the best results in the least time. Instead of having to angle the cup or articulate your thumb on a lever, this separator uses a grip-based trigger system. Squeeze the handle, and a pin releases at the bottom, allowing liquid to pour out. Stop squeezing when only the fat at the top remains. The wide strainer, high sides, and non-slip handle all contribute to a stable, splatter-free experience that’s simple enough to operate even if your other hand is busy. The clearly marked, accurate measurement lines made portioning stock and monitoring yield effortless, and the durable build handled both hot broth and multiple dishwasher cycles without any wear.

**What we didn’t like: **The silicone plug at the bottom is crucial to the design and has the potential to wear out with time, though mine didn’t during testing. While I found the grip-based trigger simple and intuitive, it could potentially be released when picking up the pitcher, so handle with care.

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Key Specs

• **Style: **Bottom-release
• **Dimensions: **5.5 x 7.8 x 6.4 inches
• **Weight: **11.5 ounces
• **Materials: **Silicone and plastic
• **Volume: **4 cups
• **Dishwasher-safe: **Yes

Credit: Amazon

**What we liked: **The Vandior fat separator has a very similar build to the winning OXO model, but with a thumb-press trigger instead of a grip-based trigger. The Vondior impressed me with its easy operation and smooth design, and the trigger mechanism stayed sturdy through multiple dishwasher cycles. The flow rate was fast during testing, about 78 ml per second. It comes with a nice, snug-fitting lid with ample surface area and high, splash-free sides, as well as a bonus vegetable peeler. In all, it’s a good pick at a great price, especially if it will seldom see use.

**What we didn’t like: **The silicone plug doesn’t detach easily for deep cleaning. The design of the bottom release feels a bit less durable and more prone to warping and leaking than the OXO winner, though it didn’t leak during my tests.

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Key Specs

• **Style: **Bottom-release
• **Dimensions: **9 x 6 x 6 inches
• **Weight: **12.5 ounces
• **Materials: **Silicone and plastic
• **Volume: **4 cups
• **Dishwasher-safe: **Yes

**What we liked: **The angled spout of this gooseneck design is foolproof and, best of all, doesn’t have any moving parts that could wear out with time. If you’re looking for long-term durability, get this one. The handle is comfortable to hold and made of a non-slip silicone that won’t get slippery even if you have some splatter issues. The angled spout draws stock or liquid from below the fat layer with impressive precision, making it easy to pour off clean broth without tipping the entire pitcher at an awkward angle. During testing, the high lip of the upper rim of the cup kept fat from spilling out over the top, even when I loaded it full.

This separator also comes with a clever spout stopper that prevents fat from sneaking into the pour when you first start to tilt, and the removable strainer on top caught all the bits of onion and thyme leaves from my chicken stock test. I also appreciated that it was dishwasher-safe, and after running it through several cycles, no parts suffered damage or warping. This model is also available in a two-cup size, which can be handy if you often cook smaller batches and are short on space.

**What we didn’t like: **Due to the design, the motion of angling the cup could cause a little fat to mix into the liquid. Also, the spout makes this one a touch bulkier to store than the bottom-release models.

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Key Specs

• **Style: **Gooseneck
• **Dimensions: **6 x 9.75 x 6.85 inches
• **Weight: **12.2 ounces
• **Materials: **Silicone and BPA-free plastic
• **Volume: **4 cups
• **Dishwasher-safe: **Yes

**What we liked: **What this separator lacks in bells and whistles, it makes up for in reliability. Its simple, one-piece design means there are no valves, plugs, or extra parts to lose, and the sturdy plastic handles piping hot liquid without warping or leaking. While it doesn’t include a built-in strainer, the wide opening easily accommodates a small fine-mesh sieve. I grabbed one from my own collection, and it fit perfectly. The molded measurement markings were clear and won’t fade easily, and the smaller size actually made it easier to clean and pour one-handed.

**What we didn’t like: **Without an included strainer, you’ll need to supply your own if your liquid has a lot of solids or herbs. The three-cup capacity is on the smaller side, but that also makes it less tricky to store.

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Key Specs

• **Style: **Gooseneck
• **Dimensions: **7 x 5 x 5 inches
• **Weight: **7.6 ounces
• **Materials: **Plastic
• **Volume: **3 cups
• **Dishwasher-safe: **Yes

The Competition

The Trudeau fat separator let some fat sneak into the broth.

Serious Eats / Taylor Murray

• Cuisipro Fat Separator: This one is nearly identical to the Vondior, but drains twice as slowly and costs more.
• Trudeau 4-Cup Gravy Fat Separator: The pour spout opens at the side of this fat separator, instead of emerging from the bottom of the pitcher. A deep-set lid is intended to prevent the fat from flowing out, though I found that some escaped anyway.
• HIC Kitchen Fat Separator Gravy: I wanted to love the glass and steel design; however, the lid and strainer are too small to allow liquid to pass through, resulting in annoying stoppages.
• Bellemain 4-Cup Fat Separator: This one performed almost as well as the OXO gooseneck-style separator. If it’s on sale, it could be a good alternative. It lost only because it’s a tiny bit taller and thus trickier to store, with no benefit to ease of use to justify the difference.

FAQs

What can you use if you don’t have a fat separator?

The classic way of separating fat is to skim it off the top using a spoon or a ladle. If you’re not in a rush, cool the liquid in the refrigerator until the fat solidifies on top, then skim it off that way. You can also use a turkey baster to suck the fat off the top or run a piece of plain white bread over the top to soak up the excess fat.

What kinds of things can I use a fat separator for?

A fat separator isn’t just for Thanksgiving gravy. You can use it any time you need to remove excess fat from liquid, like soups or braising liquid. It’s handy for clarifying pan juices, and some designs can also be used as a standard measuring cup with a helpful pouring spout.

What size fat separator should I buy?

A three- to four-cup model works for everyday cooking and small batches of gravy. If you routinely make smaller amounts, look for a two-cup version.

Why We’re the Experts

• Taylor Murray has worked in food and food media since 2018, at publications such as Good Housekeeping, Food52, and Food Network. Before that, she worked in some of the country’s top restaurants, including Eleven Madison Park and Frasca Food and Wine. She’s been testing products for Serious Eats since 2021 (check out her reviews of knife sets and slicers).
• For this review, Taylor tested eight fat separators of various styles, using them to strain chicken stock and make turkey gravy.