Last Updated on December 25, 2025 by Susanna Zuyeva
Introduction
I love making gravy. But I hate greasy gravy.
For years, I made gravy that left an oily film on top. My family would push it aside. I felt bad every time.
Then I found fat separators. These tools changed how I cook. Now my gravy is smooth and clean. No more oil floating on top.
I tested three popular fat separators this year. I used them for turkey gravy, beef stew, and chicken soup. I wanted to find the best one.
This guide shows you what I learned. I’ll share my real test results. You’ll see which one works best for different needs.
Let me help you make better gravy this year.
Our Expertise
I’ve been cooking for over 15 years. I make gravy every week for my family.
I tested these fat separators in my own kitchen. I used real food, not just water. I made turkey gravy, beef stock, and chicken soup.
Each test took at least 30 minutes. I checked how fast they worked. I looked at how much fat they removed. I tested if they leaked or spilled.
I also washed each one multiple times. I needed to know if they were easy to clean. Some tools work great but are hard to wash.
I’m not paid by any brand. I bought these with my own money. My reviews are honest and based on real use.
Our Top Picks at a Glance
Here’s what I found after testing all three:
Best Overall: VONDIOR Fat Separator
- Works with hot and cold liquids
- Bottom release prevents spills
- Comes with bonus peeler
- View Price on Amazon
Best Value: OXO Good Grips 4 Cup
- Most affordable option
- Simple to use
- Great pour control
- View Price on Amazon
Best Premium: OXO Good Gravy Separator
- Bottom drain design
- Easiest to clean
- Professional quality
- View Price on Amazon
What Is a Fat Separator?
A fat separator is a kitchen tool. It removes fat from liquids.
When you make gravy or soup, fat rises to the top. A fat separator lets you pour out the liquid from the bottom. The fat stays at the top.
This makes your food healthier. It also tastes better. No one likes greasy gravy.
There are two main types:
Top Pour Separators: These look like measuring cups with a spout. The spout starts at the bottom. You pour and the liquid comes out first.
Bottom Release Separators: These have a button or valve at the bottom. You press it and liquid drips out. The fat stays inside.
Both types work. But they work differently.
Why You Need a Fat Separator
I used to skim fat with a spoon. It took forever. I never got all the fat out.
A fat separator is faster. It’s also more effective.
Here’s why you need one:
Healthier Food: Less fat means fewer calories. It’s better for your heart too.
Better Taste: Fat can make food taste heavy. Clean gravy tastes lighter and fresher.
Saves Time: Skimming with a spoon takes 10 minutes. A separator takes 2 minutes.
Works Every Time: Spoons miss fat. Separators catch almost all of it.
Easy to Use: Even if you’re new to cooking, these are simple.
I use mine at least twice a week now. It’s one of my most-used tools.
How I Tested These Fat Separators
I created real cooking situations. No fake tests.
Test 1: Turkey Gravy I roasted a turkey. I collected the drippings. Each separator had to handle 3 cups of hot, fatty liquid.
Test 2: Beef Stew I made beef stew with lots of marrow bones. This creates thick, heavy fat. I tested if the separators could handle it.
Test 3: Chicken Soup I made chicken soup from scratch. The fat was lighter but there was more of it.
For each test, I measured:
- How long it took
- How much fat was removed
- If any spilled or leaked
- How easy it was to pour
- How clean the liquid was after
I also tested cleaning. I put each one in the dishwasher three times. I hand-washed each one twice.
1. VONDIOR Fat Separator with Bottom Release – Best Overall
This is my top pick. I use it most often.
The VONDIOR has a button on the handle. You press it and liquid flows out the bottom. The fat stays in the container.
It holds 4 cups. That’s enough for a big turkey or roast.
Product Features
The VONDIOR comes with several useful parts:
Bottom Release Button: Press the red button to release liquid. Let go and it stops instantly.
Built-in Strainer: The lid has a strainer. It catches chunks and bits before they get in your gravy.
Clear Container: You can see the fat layer clearly. This helps you know when to stop pouring.
Measurement Marks: Lines on the side show cups and ounces.
Bonus Peeler: It comes with a 3-in-1 peeler. Nice extra gift.
Heat Resistant: Safe for hot liquids up to boiling temperature.
What I Like
The button control is amazing. You control exactly how much comes out.
I can fill my gravy boat slowly. No spills. No mess.
The strainer lid caught all the herbs and peppercorns from my turkey drippings. My gravy was smooth.
The wide opening makes it easy to pour in hot liquid. I didn’t burn my hand.
It’s also pretty. The red color looks nice on my counter.
Why It’s Better
Most fat separators have spouts. You have to tip them to pour. That can be messy.
The bottom release is cleaner. You set it on the counter. Press the button. Done.
I also love that it works cold. I made soup and refrigerated it overnight. The fat hardened on top. I removed the fat layer and pressed the button. Perfect soup with no fat.
Other separators don’t work well cold. The spout gets clogged.
How It Performed
Turkey Gravy Test: Excellent. I had 3.5 cups of drippings. The strainer caught onion pieces and herbs. I pressed the button and got clean liquid. Total time: 2 minutes. Almost zero fat in final gravy.
Beef Stew Test: Very good. The thick fat was harder to separate. But the button control helped. I could go slow. I got 90% of the fat out.
Chicken Soup Test: Perfect. The lighter fat separated quickly. The clear container made it easy to see the layers.
The button never stuck. It sealed tight with no leaks.
How I Clean It
I hand-washed it the first time. Easy. The parts come apart.
Then I tried the dishwasher. Top rack. It came out perfect every time.
The silicone plug at the bottom needs extra attention. Fat can stick around it. I use a bottle brush.
Total cleaning time: Under 1 minute if hand-washing.
Testing Results
- Fat Removal: 95% effective
- Ease of Use: 10/10
- Leak-Free: Yes, perfect seal
- Dishwasher Safe: Yes
- Best For: People who want precision control
My Rating: 9.5/10
2. OXO Good Grips 4 Cup Fat Separator – Best Value
This is the most affordable option I tested. It costs less than $20.
But don’t think it’s cheap. It works really well.
The OXO has a spout that starts low in the cup. You pour and liquid comes out first. The fat stays behind.
Product Features
The OXO is simple but smart:
Low Spout Design: The spout opening is near the bottom. Liquid flows out before fat.
Stopper: A plug fits in the spout. It keeps fat from dripping out before you’re ready.
Strainer: The top has a built-in strainer for chunks.
Pour Shield: A raised section prevents splashing when you pour.
Non-Slip Handle: Comfortable to hold even when the cup is full.
Clear Plastic: See the fat line easily.
What I Like
It’s so easy to use. Pour in your liquid. Wait a minute. Pull the stopper. Pour into your pan.
The stopper is genius. Without it, liquid would drip out right away. The stopper holds everything until you’re ready.
The handle feels good. It’s not too thick or too thin.
The pour shield really works. I poured fast and nothing splashed out.
For the price, this is incredible. You get great quality without spending much.
Why It’s Better
If you want something simple, this is it. No buttons. No complicated parts.
My mom used this when she visited. She’s not great with gadgets. She figured this out in 10 seconds.
It’s also smaller than the VONDIOR. If you have limited cabinet space, this is better.
The spout pours smoothly. Some separators drip and dribble. This one has good flow.
How It Performed
Turkey Gravy Test: Very good. I poured in the drippings through the strainer. Waited 90 seconds for fat to rise. Pulled the stopper and poured. Got about 85% of the fat out.
Beef Stew Test: Good. The thick fat was trickier. I had to pour slowly. Some fat came out with the liquid at the end. Still got about 75% separation.
Chicken Soup Test: Excellent. This worked best with lighter fats. Clean separation. Quick and easy.
The stopper stayed in place every time. No accidental drips.
How I Clean It
Super easy. Everything rinses clean.
The stopper comes out. I wash it separately. The strainer lifts off too.
In the dishwasher, it gets completely clean. No residue.
The only tricky part is the spout. Fat can stick inside. I run hot water through it.
Testing Results
- Fat Removal: 80-85% effective
- Ease of Use: 10/10
- Leak-Free: Yes, with stopper in place
- Dishwasher Safe: Yes
- Best For: Budget shoppers and simple design lovers
My Rating: 8.5/10
3. OXO Good Gravy Fat Separator – Best Premium Choice
This is OXO’s premium model. It costs more but has extra features.
Like the VONDIOR, it has bottom release. But the design is different.
It has a trigger on the handle. Squeeze to release liquid. Let go to stop.
Product Features
This model has pro-level features:
Squeeze Trigger Release: Hold the trigger to pour. Release to stop.
Silicone Shut-Off Valve: Seals completely. Zero leaks.
Built-In Strainer: Catches all chunks and bits.
External Drain: The drain tube is outside. Makes cleaning easier.
Measurement Marks: Shows cups, ounces, and milliliters.
4-Cup Capacity: Enough for big roasts.
Clear Body: See exactly where the fat line is.
What I Like
The trigger feels professional. You squeeze with one hand. Very smooth action.
The external drain is smart. Fat doesn’t build up inside a tube. It’s right there where you can clean it.
The valve seals perfectly. I held it upside down. Not one drop came out.
Build quality is excellent. It feels solid. Not flimsy like some plastic tools.
The strainer is fine mesh. It catches even small particles.
Why It’s Better
This combines the best features of both previous models.
It has bottom release like the VONDIOR. But the trigger is even easier than a button.
It has OXO quality like the cheaper model. But with premium features.
The external drain makes a big difference for cleaning. No fat hiding in tubes.
If you cook a lot, this is worth the extra money. It will last for years.
How It Performed
Turkey Gravy Test: Excellent. Worked perfectly. I had total control with the trigger. Got 95% fat removal. Smooth, clean gravy.
Beef Stew Test: Very good. The thick fat came out smoothly. The trigger let me go slow when needed. About 90% effective.
Chicken Soup Test: Perfect. Fast separation. Clean results. The best performance overall.
The valve never leaked. The trigger never stuck. Flawless operation.
How I Clean It
The easiest to clean of all three.
The external drain wipes clean with a sponge. No hidden fat.
All parts come apart. I wash each piece separately.
In the dishwasher, it’s perfect. Comes out spotless every time.
I did notice the trigger can hold water. I shake it out after washing.
Testing Results
- Fat Removal: 90-95% effective
- Ease of Use: 9/10
- Leak-Free: Yes, perfect seal
- Dishwasher Safe: Yes
- Best For: Serious home cooks and frequent use
My Rating: 9/10
Side-by-Side Comparison
Let me break down how these compare:
| Feature | VONDIOR | OXO Basic | OXO Premium |
|---|---|---|---|
| Price | Mid-range | Budget | Premium |
| Release Type | Button | Spout | Trigger |
| Fat Removal | 95% | 80-85% | 90-95% |
| Ease of Clean | Easy | Easiest | Very Easy |
| Extras | Free peeler | None | None |
| Best Use | Versatility | Simple tasks | Frequent use |
Which One Should You Buy?
Here’s my advice:
Buy the VONDIOR if:
- You want the best overall performance
- You like button control
- You want it to work with cold liquids too
- You appreciate getting a bonus peeler
Buy the OXO Basic if:
- You’re on a budget
- You want something simple
- You don’t make gravy often
- You have limited storage space
Buy the OXO Premium if:
- You cook frequently
- You want professional quality
- Easy cleaning is important to you
- You don’t mind spending more for better features
I keep both the VONDIOR and OXO Premium in my kitchen. I use the VONDIOR most. But the OXO Premium is great for big holiday meals.
How to Use a Fat Separator (Step by Step)
Let me walk you through the process:
Step 1: Let Your Liquid Cool Slightly Wait 2-3 minutes after cooking. This helps fat rise to the top.
Step 2: Pour Through the Strainer Pour your liquid through the built-in strainer. This catches chunks.
Step 3: Wait for Separation Let it sit for 1-2 minutes. You’ll see the fat layer form on top.
Step 4: Release the Liquid For bottom-release models, press the button or trigger. For spout models, remove the stopper and pour.
Step 5: Stop Before Fat Comes Out Watch the liquid level. Stop releasing before you reach the fat layer.
Step 6: Discard the Fat Pour out the remaining fat. Or save it for cooking if you want.
That’s it. Simple and quick.
Tips for Better Results
I learned these tricks through testing:
Don’t Overfill: Leave space at the top. Fat needs room to separate.
Use Hot Liquid: Hot fat separates faster than cold. But be careful not to burn yourself.
Wait Longer for Thick Fat: Beef fat is heavy. Wait 2-3 minutes instead of 1.
Pour Slowly: When using spout models, slow pouring gives better separation.
Clean Right Away: Fat hardens as it cools. Wash your separator while it’s still warm.
Store Upside Down: This prevents dust from collecting in the strainer.
Check for Cracks: Plastic can crack over time. Inspect yours before each use.
Common Mistakes to Avoid
I made these mistakes so you don’t have to:
Mistake 1: Pouring Too Fast I poured boiling turkey drippings too fast. They splashed. Always pour slowly.
Mistake 2: Not Waiting Long Enough I got impatient once. I poured too soon. The fat hadn’t separated yet. My gravy was greasy.
Mistake 3: Overfilling I filled one to the top. The fat had nowhere to go. It mixed back in when I poured.
Mistake 4: Using Cold Liquid I tried separating cold soup with a spout model. The fat was thick. It clogged the spout. Use hot liquid with spout models.
Mistake 5: Not Using the Strainer I thought I didn’t need it once. Wrong. Chunks got into my gravy. Always use the strainer.
How to Clean Your Fat Separator
Proper cleaning keeps your separator working well:
Immediately After Use: Rinse with hot water right away. Don’t let fat harden.
Hand Washing: Use dish soap and hot water. A bottle brush helps clean spouts and drains.
Dishwasher: All three models are dishwasher safe. Put them on the top rack.
For Stubborn Fat: Soak in hot soapy water for 10 minutes. The fat will soften.
Dry Completely: Shake out excess water. Let air dry upside down.
I wash mine in the dishwasher most times. For really greasy jobs, I hand-wash first then dishwasher.
Fat Separator vs. Other Methods
How do these compare to other ways of removing fat?
Skimming with a Spoon:
- Takes 10+ minutes
- Doesn’t get all the fat
- Hard work
Ice Cube Method:
- Drop ice cubes in the liquid
- Fat sticks to them
- Messy and wastes ice
Refrigeration Method:
- Cool overnight
- Fat hardens on top
- Takes too long for fresh gravy
Fat Separator:
- Takes 2-3 minutes
- Removes 80-95% of fat
- Easy and clean
The separator wins by a lot.
Storing Your Fat Separator
I keep mine in a lower cabinet. Here’s what works:
Disassemble First: Take apart all removable pieces.
Nest the Parts: Put small parts inside the container.
Store Upside Down: Prevents dust from settling inside.
Keep the Manual: I put mine in the box it came with.
Avoid Heavy Items on Top: Plastic can crack under weight.
Mine takes up about as much space as a large measuring cup.
When to Replace Your Fat Separator
These tools last years. But they don’t last forever.
Replace yours if:
- Cracks appear in the plastic
- The seal doesn’t work anymore
- The release mechanism breaks
- It develops stains that won’t clean
- The strainer warps
I’ve used my VONDIOR for 8 months with no issues. These should last several years with proper care.
Frequently Asked Questions
Q: Can I use a fat separator for cold soup?
Yes, but only with bottom-release models. The VONDIOR and OXO Premium work great cold. Spout models can clog with cold fat.
Q: How much fat do these really remove?
In my tests, bottom-release models removed 90-95% of fat. Spout models removed 80-85%. This is much better than skimming by hand.
Q: Are they safe for boiling hot liquids?
Yes. All three models are heat-resistant. But always pour carefully. Hot liquid can splash and burn you.
Q: Can I put them in the microwave?
No. None of these are microwave-safe. Heat your liquid on the stove or in the oven.
Q: Do I need the strainer?
Yes. The strainer catches herbs, peppercorns, onion pieces, and other solids. Without it, these get in your gravy.
Q: How long does separation take?
Usually 1-2 minutes for chicken or turkey. Up to 3 minutes for heavy beef fat. Hot liquids separate faster than warm ones.
Q: Can I save the fat for cooking?
Yes. After releasing the clean liquid, pour out the fat into a container. Beef fat and duck fat are great for cooking.
Final Thoughts
I’m so glad I started using fat separators.
My gravy is better. My soups taste cleaner. My family notices the difference.
The VONDIOR is my go-to for most tasks. The button control is perfect. The bonus peeler is nice too.
The OXO Basic is great if you’re just starting out. It’s affordable and simple.
The OXO Premium is what I use for holidays. It feels professional and works flawlessly.
Any of these three will improve your cooking. You can’t go wrong.
I hope this guide helps you choose. Let me know if you have questions.
Happy cooking!