I don't have any. I had one once but never used it. Are they necessary with what you cook?

I've never owned one. Your answer to @floral_uk z.8/9 SW UK's question is your answer.

"Are they necessary with what you cook?"

DH pan fries stuff all the time -- I've trained him to use the screen, without it there's grease splatter everywhere.

I just use my one good big one, but rarely for small pans. The big one can be awkward though. I don't have a ton of counter space near the stove. What does your DH think? Does he use pans that are significantly smaller sometimes and find the big screen a bother? Does he sometimes have two or more pans going at once? I do when I'm making a bazillion latkes for Hanukkah, though they don't cook long enough to need multiple screens. I don't care as much about cleaning up the spatter as being the one spattered upon--yowch!

Sometimes those sets of three are merely upsells, getting you to buy more than you need. I got one of mesh strainers. I needed the big and small ones, but rarely use the medium one. It cost less to buy the set than the two. I actually would use a medium spatter screen if I had one, but don't really need it and don't have room for it where it would be handy.

I only have one splatter screen, a large one, and usually only need it with my large pan.

I have one large one and don't want to waste space on a variety of sizes since the large one will fit on top of all of my pans.

Annie

I only own one, a 16" size, because my late wife bought it. Most of the time, I just rip off a piece of aluminum foil rather than waste water and soap to clean the 16" screen.

I have this one from Oxo but rarely use it. It has a folding handle that makes storage a bit easier. It has grooves for different size pans, but I‘ve mostly used it for larger pans.

ETA - Just in case it’s any help.

https://www.foodandwine.com/best-splatter-screens-7091803?utm_source=googlepaid&utm_medium=con&utm_content=EAIaIQobChMI6IGSmZG1iwMV8CFECB0TJRtSEAAYASAAEgL1avD_BwE&utm_campaign=commerce-dd-SplatterScreens_FoodAndWine_Combined_CommSEM_DSA&utm_term=splatter%20screen&displayPrice=no&gad_source=1&gbraid=0AAAAACeazfDmiDgCD1nKjWZ003XbOKIm1

This came up on one of the groups I follow and I though it was brilliant. If I had a gas stove and fried things (neither applies to me) I would totally steal this idea. Presumably the panels can be moved so the other burners can be used solo, too.

^^ Uh...ok... wouldn't that be much harder to store that a splatter screen?!? And a lot more surface area to clean -- you'd still get splatter on the stainless top and have to clean it. At least the screen goes right in the dishwasher. Although, I could see other uses for the top, like when you need more working space or something.

I have a couple of large spatter screens. They fit upright in my narrow cupboard that holds cutting boards and sheet pans easily. But I have a couple of This Type that fold for space saving and can somehow always find a spot placed opened in the dishwasher (live link, I hope) that I use too. Somehow none of them are perfect, I still have spots to clean up if I've fried something

Morz8 that's way interesting! The trifold, vertical dressing screen. :) I've never seen it before, but I'd think it would be a must for a stove on an open island or peninsula, I have tile counter and backsplash (smooth accessible grout) which are dead easy to clean, but the real close to perfection is induction. Several sheets of packing paper covering the whole area and you can ball up the drips, spatter and general oily mess and use them for fire starters or put them in the compost (if your compost can take the fat). The mesh kind is still good for keeping spatter off yourself. ;)

I wish I could find a good way to keep extra small oysters from spitting hot coconut oil that I fry them in at me - they have a deadly aim right at my throat 😊 I used to fry breaded razor clams at my stove. I would tape paper toweling everywhere, even the floor in front of the stove. Now these last years DH has his very own breading pans, buffet sized electric skillet and he does them in the open to outside garage door. All I have to do is wash the skillet and he's wiped it out well before bringing it in to me. I can't remember the last time I even shelled or cleaned a clam.

I love cooking messy things outside! @porkchop_z5b_MI I think that stove cover would work great for the type of cooking that needs to be attended to where a splatter screen would be in the way. A flat sheet of stainless would be easy to spray with cleaner and wipe up, much easier than cleaning all the uncovered burners. If you cook most of your meals using multiple burners, it would not be a great solution.

Never owned one. We use foil when we know it is going to be lots of splatter like when we wok.

LOL at all the foil! HAHAHA!

I cover our induction cooktop with those sheets of paper in our Amazon boxes whenever cooking anything that spatters. Then, toss.

Morz- I love that trifold guard! I imagine it could help direct the plume of smoke and grease towards the rangehood, too.

One thing I miss about electric is the ease of cleaning, relative to gas. I imagine induction would be a dream. In my old house I made the huge mistake of using mosaic tile sheets for thr backsplash. I bought a full size sheet pan to help protect.

I’m glad this topic came up as I’ve missed having a splatter screen. Reading the reviews, I like the Le Creuset though the price has kept me from pushing the button.

It would be cheaper and better for the environment to use a splatter screen rather than ALL.THAT.FOIL. Yikes! (I do see the SS backguard there)

I ordered the splatter screen you use. I haven’t had one before, will up date about how I like it. Hubby doesn’t think anything is worth eating unless fried, lol.

@porkchop_z5b_MI Please explain how you use a splatter screen when woking?

Like Olychick, I cook messy things outdoors, even in the summer when it is extremely hot outdoors.

I have inadequate ventilation, so anything super smelly or smoky gets done outside. That includes deep frying. If I wokked I’d buy an outdoor wok burner; they’re cheap. But even shallow frying things like chicken cutlets can get very splattery, and if a simple tool can save a bunch of cleaning time and effort, it seems silly for me not to be using one.

DH has been banished to the garage for the deep frying -- he has a tabletop deep fryer set up in the garage on a little workstation. But yea -- even shallow frying of meats, salmon, bacon etc can get super-splattery. That's where the splatter screen works well; it doesn't catch all the mess, but a pretty good portion of it. Well worth the small amount of money it costs.