The oil goes back into the glass and the crumbs stay in the basket.

The chicken is out of the pan and the oil is still good, but it is full of little burnt pieces that will smoke the next time you heat it. You lift the pan, pour it slowly through the perforated steel basket sitting in the mouth of the jug, and watch the clear oil drop past the 800 ml mark while everything solid stays above. Lid on, jug beside the hob, and tomorrow the oil starts clean again.

The body is glass the maker specifies as high borosilicate, with a measuring scale printed up the wall from 200 ml, a moulded glass loop handle on one side and a beaked lip on the other. The strainer is a shallow 304 stainless bowl with a flat side tab, and it lifts straight out. A plain stainless cover with a knob rests on the rim on top of it. The 1000 ml size stands 15 cm tall, the 1500 ml size 18 cm, and both are 12.5 cm across.

Key Benefits

• Strain and store in one vessel The basket takes the frying debris, the jug keeps the oil, and nothing has to be decanted twice.
• You can see the level A printed scale runs from 200 ml up the side, so you know how much oil you have before you commit to a second fry.
• Beaked pouring lip The moulded lip sends the oil back into a pan in a controlled line rather than down the outside of the glass.
• Removable 304 basket The strainer lifts out on its side tab and washes separately, which is the part that actually gets dirty.
• Two sizes, one footprint Both hold the same 12.5 cm diameter on the counter and differ only in height, 15 cm against 18 cm.

Best for: households that fry more than once a week, anyone who keeps a jar of used oil beside the hob, and cooks who want to see how much oil is left rather than guess.

Why It Works

Reusing frying oil goes wrong for one reason: the crumbs left in it burn at a much lower temperature than the oil itself, so the second fry tastes of the first. A sieve over a bowl solves that and then leaves you with a sieve, a bowl and a funnel to wash. Putting the strainer in the mouth of the storage jug collapses the whole operation into one pour, and printing the scale on the glass means the jug doubles as the measure when you fill the pan again. The maker specifies borosilicate glass, the type used for heat resistant kitchen glassware, and 304 stainless for the filter.

Quick Product Facts: high borosilicate glass body as specified by the maker; removable 304 stainless steel strainer; stainless cover with knob; printed scale from 200 ml; beaked pouring lip and moulded glass handle; 1000 ml is 15 cm tall, 1500 ml is 18 cm tall, both 12.5 cm in diameter; packing list is one glass oil pot.

How It Fits Your Routine

Frying night is where it earns its place. Pan off the heat, let the oil drop below smoking, then pour it through the basket in one steady movement. Tip the basket into the bin, rinse it, and the jug goes back beside the hob with the cover on.

Between fries it works as a measure. Fill straight from the jug to the line you want, using the scale rather than a separate jug, and pour with the beak so nothing runs down the glass onto the worktop.

Wash it by hand in hot soapy water. Let the glass come back to room temperature before it meets cold water, keep the strainer and the cover separate so they dry properly, and store the pot with the cover resting on rather than pressed down.

FAQ

Is the lid airtight? No. The cover is a stainless disc with a knob that rests on the rim. It keeps dust out, it does not seal, and the pot is not made to be carried or laid on its side.

Can I pour boiling hot oil into it? The maker specifies high borosilicate glass and describes it as heat resistant, but publishes no maximum temperature. Let the oil come off the boil first, pour steadily rather than in one go, and never onto cold wet glass.

Is it dishwasher safe? No dishwasher rating comes with it. Wash the glass, the basket and the cover by hand.

Which size should I take? Both are 12.5 cm wide, so the choice is height and volume: 1000 ml at 15 cm for a small pan, 1500 ml at 18 cm if you deep fry in a wok or keep more than one oil going.