Why this skimmer earns its place
A skimmer sits somewhere between a spoon and a strainer—a flat, shallow bowl with a handle long enough to reach deep into a stock pot or fryer. The 675mm length keeps your hand away from steam and hot oil. The 200mm diameter gives you a decent working surface without being cumbersome.
The tinned mesh is the detail that matters. Tinning (a light plating process) increases durability against acidic stocks and hot oil, and it gives you visibility—you can see what you're skimming. It's not a fashion choice; kitchens use tinned mesh because it performs. At 7.2kg, it's weighty enough to stay where you place it in a pot, not feathering around.
Stainless steel handles everything a stock station throws at it: veal stock reducing overnight, beef bones releasing scum, oil going dark in a fryer. Use it to pull impurities from stocks during the first boil, then leave it hanging on a hook at the station for the eight-hour shift. You'll use it dozens of times without thinking about it.
