A trigger-handle fat separator is best for turning pan drippings into gravy without pouring off the fat. It is also handy for de-fatting broth for soups and straining out bits that can make sauces look cloudy.
With the bottom-release design, you squeeze the trigger to let the liquid flow out from the bottom while the fat stays floating on top. When you release the trigger, the flow stops, helping you pour with more control.
The built-in strainer helps catch solids so your gravy or sauce pours out smoother. It is a simple way to keep roasted bits or small pieces from ending up in the final pour.
Pour your warm pan drippings into the fat separator and give the fat a moment to rise to the top. Then squeeze the trigger to release the drippings from the bottom into your saucepan, stopping when you reach the fat layer.
After pouring off the drippings, use the external drain to empty what remains for quicker cleanup. Then rinse and wash as you normally would, paying extra attention to the strainer area where solids can collect.