I bought a brightly colored, snappy-looking silicone splatter shield but don't much like it. It seems to give too much coverage & the contents of the pan -- usually cast iron or AC skillet -- almost steam rather than fry or sauté. Is there a splatter screen that reduces splatter but lets the sauté take place without steaming? (I use it on the cooktop, not the microwave)
Which one is best? Which one is CH-approved?