By Julia Levy
Whether retrieving ravioli from boiling water or potato chips from hot oil, we reach for a skimmer. There are many different styles of this multipurpose tool; we tend to grab one of these three depending on what we’re after.
Ravioli photos: Ed Anderson
Potato chip photos: Scott Phillips
Perforated skimmers tend to retain the most liquid, which we like when retrieving pasta that we want to keep a little moist.
A fine-mesh skimmer, our go-to for skimming fat, also works well when fishing out small items.
Wire skimmers, also called spiders because of their web-like look, are especially good for frying because the oil drains away fast through the large holes.