I bought a splash guard for keeping the oil splatter down when I was pan cooking. I use it more as a strainer to drain my rice when I make it! (I can never get the ratio of water to rice right, so I go traditional and use a lot of water, cook for 12 minutes, then drain off the excess and rinse in hot water.) I have recently discovered that it also makes a good pizza peel for lifting the pizza on and off the pizza stone (once it is mostly cooked). I really like multi-use utensils.