Definitely, wash this in the dishwasher. Comes out sparkling!
I made 2 batches of beef barley soup that starts using shin meat. My method requires defatting the broth before continuing with cooking the vegetables. This separator was easy to use and did a great job. It really up the process considerably. It was easy to ladle the top layer of fatty broth into the separator, and it holds a lot. Then I depressed the lever, the plug opened and I drained it right back into the pressure cooker. The fatty broth went into a waste bowl. Wow. Works GREAT. BIG THUMBS UP! Recipe for the soup is at end of review.
This fat separator is well designed. For one thing, it holds four cups of liquid. And it's made of a heat resistant, BPA-free plastic. And the drain is in the bottom with a silicone plug, which is clever. You push the lever and the plug releases, letting fat-free broth or gravy out of the bottom. There is a strainer to catch vegetables, chunks, etc, which would clog the drain hole.
My previous fat strainer was one of those pitchers of ABS plastic that had a spout issuing from the bottom. It only held about a cup and the plastic cracked with use over time and of course, no one cared about BPA's back when my old one was the only kind you could buy.
There is one worry; the plug will fail (distort, shrink, etc) over time. It is silicone, which is a relatively stable plastic, especially to heat (like your silicone hot pads, for example.) And it is slightly rubbery in texture, making for a decent seal. I was a bit concerned, but silicone was a good choice for this part of the unit.
Wash in dishwasher--at first I thought, no way. But after slathering it by hand with dish liquid, and then trying it in the dishwasher, I was delighted to see how sparkling clean it comes out. I put the big unit in the bottom and the lid on my top rack. Really cleaned up well.
In short, this is the best, easiest fat separator I've used, and it is great. I make a lot of soups and broth and now I can strain out the fat immediately instead of having to chill it and wait.
Beef Barley Soup
2-3 pieces of shin beef. I used 3 fairly good sized pieces, and the result is kind of a "Chunky Soup" consistency, but you can adapt to thinner version by cutting down on the meat.
Quart of water
Place in a pressure cooker such as the Nesco 4-in-1 or any pressure cooker. Do not fill past 3/4 full or as recommended in the manual. Cook 25 minutes on pressure. Vent naturally. Remove meat, trim and cut it into cubes. Reserve.
Defat the broth with the Separator. Return to pressure cooker.
3 carrots, peeled and cut into thick slices
3 celery stalks, w leaves, sliced
1 large yellow onion, diced
2 medium large red potatoes, peeled and cut into chunks
1 leek, well washed, white part chopped (optional)
3 tbs pearled barley
1 bay leaf
1-2 tbs of Minor's Beef Paste or a bouillon cube or packet (I use Minor's or Goya bouillon)
optional: parsnips, turnip, corn, chopped fresh Roma tomato. Even zucchini.
Put all vegetables and the reserved meat into the pressure cooker, correct seasoning (I didn't need salt but pepper is nice.) Cook 15 min. on high. Let vent. Cool, serve. Better the next day but darn good anytime.