. When I cook pasta sauce, I am always stuck as I have to cook it with the lid on and the vaporized water just goes back in to the sauce. I prefer my red sauce thicker, so I like to really cook out the water. The only way to do that is to cook it down with the lid off so the water vapor can escape, however, this has a ton of cleanup because tomato sauce will pop and snap all over the stove, counter, and my wrists. I figured I'd give this a try as a new use, and it never specifically said "grease" splatter guard, so the theory is sound.
Since the pot I was using was so small, I had to carefully balance the guard, otherwise, the handle threw the weight off and it tipped.
A little while later, I hear it start to boil and I'm investigating progress.
Ooooh, first glance, looks like mission accomplished! Let's get a little closer and see what we can see!
And that, ladies and gentlemen, is why it's in my kitchen.