Customer Reviews

Calphalon Stainless-Steel Skimmer

5 star:		(2)
4 star:		(1)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

The Calphalon Stainless Steel Skimmer works well to skim fat globules and froth off from the surface of soups and stocks. I like it to lift dumplings, matzoh balls, and wontons out of boiling liquids, too. This skimmer is easy to clean with hand washing. I hang mine on my Calphalon pot rack. This Calphalon skimmer has a beautiful design and is well made.

This tool is worth the money! I do not usually spend this much on one utensil but... out of necessity a few years back I had to get this one. I needed a multi purpose tool for retrieving food from the fryer or boiling water. I use this tool at least twice a week on average still and I have had it for a few years now. You will find yourself using it for so many things. Don't let this one get away!

Because of its holes, it only works if you try to skim for foam alone (as when you are making stock with a rolling boil).

If, however, you are also trying to get rid of whatever light oil film comes to the surface (for instance making stock with a light simmer to keep your stock nicely transparent), you are out of luck as the oil disappears into the skimmer holes.

When reading the description, I assumed that there would be enough of a surface effect that would stop the oil from exiting through the holes - wrong! I tried it the day I received it. It looked beautiful - and it still does - but it does a lousy job... I am back to skimming with a very flat, thin, large spoon, which enables me to take out both foam and oil film.

On the other hand, it does a fine job at lifting large solid objects out of a pan, and it is a handsome piece - so there is some redeeming value.

My conclusion - if you want a true skimmer, pass on this one.

I've owned my Calphalon skimmer for about a year now. If you're serious about cooking, you should definitely own a skimmer. A skimmer is essential to making good stock or broth, since you absolutely must skim off the scum and impurities that rise to the surface during the simmering process in order to get the proper clarity and flavor. If you leave that stuff in, it breaks back down into the stock and gives you a muddy look and flavor. The Calphalon skimmer is a nice tool for this.