Favorite Kitchen Tool #7

My confidence in the kitchen would be shot without a serious heat-proof quart size fat separator. The other techniques for de-fatting liquids are totally for the birds in my humble opinion. Skimming off with a ladle, skimming off with an equally non-functional special ladle (sheesh), paper towels on the surface, etc. All more or less useless. The only other technique that really works is to chill the liquid first and then peel off the solid layer of lard, but that does you no good when you have just deglazed a big roasting pan and the chicken is sitting on the cutting board. No, you need one of these items.