When frying fresh food, splashes of fat are particularly encouraged when they are still slightly damp - such as fresh meat or wet vegetables: they spread over the entire stove, stand out on the tiles and even end up on the floor. This is not only annoying but also dangerous: if the oil is heated too much, it can burn your skin if a splash lands on your bare arm, face or any other free part of your body. To prevent this, the splash guard for the pan was invented.
1. Mesh splash guard
It was the pioneer among its kind: a splash guard made of stainless steel (including the handle), which is designed to catch hot oil and water splashes with the help of its fine-mesh net. The steam can still escape through the holes so that the food can be prepared normally. The splash guard is dishwasher safe and therefore easy to clean. And if you have several pans, there are several sizes included in this set.
2. Splash guard with glass insert
This pan splatter guard has no mesh but is made of high quality carbon steel with small air holes to allow steam to escape. The special feature of this model is the integrated glass insert, which makes it easier for you to monitor the degree of cooking of your food - without removing the splash guard. The lid can be placed on any standard pan using a handle.
3. Silicone splash guard
4. Splash guard with air outlet bumps
This splash guard made of stainless steel with special air outlet elevations so that condensation can escape is also suitable for all frying, braising and serving pans: The special feature of this model is the integrated silicone border, which was placed all around the lid. This is to prevent hot fat splashes from escaping the edge of the pan. The model is also ovenproof.
5. Metal splash guard
This high-quality metal splash guard with a diameter of 31 centimeters also has small holes through which the steam can escape - otherwise your dishes would be cooked and therefore not crispy. Thanks to the integrated non-stick coating, splashes of fat should roll off the lid, making it easier to clean (according to the manufacturer) by hand or in the dishwasher after cooking.
If you don't have a splatter guard for the pan, there are two alternative options: either you use a large pot lid that catches the splashes (but also locks in the steam so that the fried food does not get crispy) - or you use ordinary kitchen paper and place this over the edge of the pan. Preferably so that it does not fall into the food. However, this method is not very sustainable and increases the risk with a gas stove that your kitchen paper catches fire or is scorched. For the reasons mentioned, a proper splash guard is the better choice.
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