Stainless Steel Oil Separator Pot for Soup and Broth
Pour off the broth and keep the fat in the pot. The 304 stainless body and side spout let you serve a lighter soup, stock or congee without skimming by hand. Built for everyday stock days and baby food.
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Pour off the broth and keep the fat in the pot. The 304 stainless body and side spout let you serve a lighter soup, stock or congee without skimming by hand. Built for everyday stock days and baby food.
304 stainless steel grease separator pot that lets you pour off clean broth and leave the oil behind
- greasy soup and broth
- oil floating on stock
- messy manual skimming
- storing leftover fat and grease
Pour off the broth and leave the fat behind
Skimming hot stock by hand is messy and never fully clean. This 304 stainless separator pot pours the lean broth out through the side spout and keeps the oil inside.
Built to pour the broth and hold the fat
- Pour from the side spout
The spout takes broth from the lower part of the pot, so the fat floating on top stays behind. Let the stock rest for a few minutes so the layers settle, then pour slowly and stop when the oil reaches the spout. The filter ridge inside the spout helps keep the flow steady.
- Solid 304 stainless body
The body is brushed 304 stainless steel with a side handle that keeps your hand clear of the hot pot. Stainless holds its finish through daily stock days and washes clean without a soft coating to wear down.
- Glass lid with steam vent
The tempered glass lid lets you check the broth without lifting it. The faceted crystal-style knob gives a firm grip, and a small steam vent in the lid lets pressure escape while the stock simmers.
The pot and its glass lid
- 304 stainless grease separation pot×1
Brushed body with side spout, filter ridge and side handle
- Glass lid with faceted knob×1
Includes a steam vent hole. Included in the with-cover variant.
How big the pot actually is
- 15 cmTop width
- 9.5 cmHeight
- 9 cmBase width
- 1200 mlCapacity
Characteristics
Reviews
Questions and answers
The spout takes broth from the lower part of the pot, so the fat that floats on top stays behind. Let the stock rest for a few minutes so the layers settle, then pour slowly and stop when the oil reaches the spout.
1200ml is about five cups, which fits one pot of congee for a toddler or a single family serving of soup. For larger batches, pour in rounds or use a bigger soup pot for the cooking step and this pot for the skim.
Yes. It is built for this job: pour the lean liquid off a congee or broth and leave the fat in the pot before you serve it. Let the pot cool enough to handle before you pour, since the glass lid gets hot.
A plastic strainer lets the liquid through but does nothing to separate oil from broth. This pot does the separating in one pour. 304 stainless takes repeated hot use and washing, so the cost is spread across every batch of stock you make, not one season.
Rinse the pot while the stock is still warm so fat does not set in the spout. Scrub the spout ridge with a brush and wipe the glass lid with a soft cloth. Let the glass cool before it goes into water.
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Stainless Steel Oil Separator Pot for Soup and Broth