in the following figures , the same reference numerals will be used to refer to the same components . in the following description , various operating parameters and components are described for one constructed embodiment . these specific parameters and components are included as examples and are not meant to be limiting . with reference to fig1 , 2 and 3 , a perspective and a side view of a frying pan supporting structure , generally illustrated as 10 , a side view of the frying pan supporting structure 10 , and a top plan view of the frying pan supporting structure are respectively shown . the frying pan supporting structure 10 includes a body 12 , a pair of frying pan supporting arms 14 and 14 ′, and a handle 16 . the body 12 is illustrated as having a ring configuration as such a configuration may be the most desirable . however , it is to be understood that other configurations , such as a square , rectangular , triangular , octagonal , or other shape may be used as well . regardless of the shape , the body 12 is composed of an easy to clean and durable metal material , such as stainless steel or aluminum . the body 12 includes a top , frying pan - supporting side 18 , and a bottom , heating element - contacting side 20 . a wall 22 is formed between the top side 18 and the bottom side 20 . the height of the wall 22 is greater at one end of the body 12 than at the other end . this difference in height defines the planar structure of the body 12 . the angle between the top side 18 and the bottom side 20 may be any of a variety of angles , but the angle must at least be great enough to cause a flow of oil and grease from the higher end of the frying pan ( not shown ) where the foodstuff is being prepared to the lower end of the frying pan , where the oil and grease are being gathered . the angle , however , must not be great enough so that the foodstuff itself moves toward the lower end of the frying pan and must not be so shallow that the grease puddle becomes excessively wide . the preferred angle is between about 3 ° and 8 °. the arms 14 and 14 ′ satisfy the need to provide a structure which will prevent the angled frying pan from sliding or otherwise moving along the top side 18 of the body 12 . while two arms are shown , one may be satisfactory if it is wide enough at its pan - contacting location to halt the movement of the frying pan . of course , more than two arms may be suitable as well . the arms 14 and 14 ′ are fixed to the body 12 by mechanical fastening such as by screws or rivets . in addition or alternatively , the arms 14 and 14 ′ may be fixed to the body 12 by welding or may be integrated into the body 12 as part of the manufacturing process . the handle 16 is provided to facilitate movement by the user of the frying pan supporting structure 10 . the handle 16 as illustrated is exemplary and other handle configurations may be used . as is known the handle 16 may or may not include an insulating portion 24 that is held by the user . the handle 16 is fixed to the body 12 by mechanical fastening such as by screws or rivets . it may be fastened to the body 12 by welding . the user of the disclosed invention will likely find it desirable to minimize splashing or splattering of the hot oil or grease . to provide against the splashing or splattering of grease a shield 30 is provided for placement at one end of the frying pan , as illustrated in fig4 which shows a perspective view of the shield 30 . the shield 30 includes a planar , half - moon shaped body 32 having a hook 34 for positioning the shield 30 on the peripheral wall of the frying pan . the configuration of the hook 34 may be altered as need to provide for frying pans having peripheral walls of different heights . a greater number of hooks may also be used . an optional substantially vertical wall 36 is provided integral with the substantially planar body 32 . the vertical wall 36 is provided with a lower edge which rests upon the base of the frying pan . a slot 38 may optionally be formed in the planar body 32 . the user may use the slot to insert a fork or other utensil as needed to remove the shield 30 from the frying pan . adjacent the slot 38 is an optional flange 40 which runs along all or most of the length of the lower edge of the vertical wall 36 . the flange 40 is desirable when the shield 30 is used in frying pans having a non - stick surface to thereby prevent scratching of the surface . however , a shield having the flange 40 could as well be used on conventional frying pans having no non - stick surface . an alternate configuration of a spatter shield is shown in fig5 in which a shield 42 includes a planar , half - moon shaped body 44 . extending from the body 44 is a hook 46 for attachment to the frying pan . the unlike the body 32 of the shield 30 shown in fig4 , the body 44 of the shield 42 may be used as an added frying surface . accordingly , the body 44 has a plurality of slots 48 formed therein to allow the passage of oil and grease but which restricts against the passage of ground meat . the slots 48 also allow for the insertion of a utensil such as a fork to thereby allow the user to remove the shield 42 from the frying pan . it should be noted that the configuration of the slots 48 is exemplary and should not be taken as being limiting as other configurations such as holes may be useable as well , provided the holes are small enough to also restrict the passage of ground meat . the shield 42 also differs from the shield 30 in that there is no parallel structure to the vertical wall 36 . instead , the straight edge of the body 44 rests directly on the base of the frying pan when in use . in use , the cook first places a selected frying pan supporting structure 10 on a heating surface . next the user places the frying pan on the frying pan supporting structure 10 , as illustrated in fig6 in which a perspective view of a frying pan 50 ( shown in shadow lines ) is illustrated in place on the frying pan supporting structure 10 . as illustrated , the arms 14 and 14 ′ abut the outer peripheral wall of the frying pan 50 to maintain its position on the top side 18 of the body 12 of the frying pan supporting structure 10 . the underside of the frying pan 50 rests squarely on the top side 18 and provides good contact between the two elements . once the frying pan supporting structure 10 is placed upon a heating surface and the frying pan 50 is in place on the frying pan supporting structure 10 , the shield 30 is positioned at the low end of the angled frying pan 50 such that the hook 34 is over the wall of the frying pan 50 and the lower end of the vertical wall 36 rests on the bottom of the frying pan 50 . this is shown in fig7 in which a side view of the frying pan 50 positioned upon the frying pan supporting structure 10 is illustrated . a heating surface 52 is shown . the heating surface 52 may be any of several configurations and may be electric or gas . the shield 30 is shown partially in broken lines . the fit of the shield 30 against the base and inner wall of the frying pan 50 is such that oil and grease can pass by the vertical wall of the shield 30 and to the low area of the angled frying pan 50 . this is relatively easy to accomplish as the viscosity of cooking oil and flowing grease from meat is such that it can readily pass between the inner surface of the angled frying pan 50 and the pan - contacting edges of the shield 30 . an appropriate amount of cooking oil is placed on the base of the frying pan 50 and a foodstuff ( not shown ) is then placed on the high end of the angled frying pan 50 . ( alternatively the cooking oil can be placed on the base of the frying pan 50 before the pan 50 is placed on the frying pan supporting structure 10 . in addition , cooking oil may not be necessary depending on the interior surface of the pan 50 .) the foodstuff is then cooked and excess oil and resulting grease travels from the cooking area of the frying pan 50 to the low area covered by the shield 30 . as a result of using the system of the present invention the cooked foodstuff has less grease , the user and the cook - top are not spattered by hot oil and grease , and clean - up can be readily accomplished by disposal of the gathered oil and grease into a tin can or other receptacle . the second embodiment of the shield , shield 42 shown in fig5 , is shown in cross - section in fig8 . with reference to fig8 , the shield 42 is shown in its operating position in the frying pan 50 , also shown in cross - section . this view more clearly shows how the body 44 of the shield 42 extends the working cooking surface of the frying pan 50 . the foregoing discussion discloses and describes an exemplary embodiment of the present invention . one skilled in the art will readily recognize from such discussion , and from the accompanying drawings and claims that various changes , modifications and variations can be made therein without departing from the true spirit and fair scope of the invention as defined by the following claims .
a system for directing cooking liquids away from cooking foodstuff in a frying pan is disclosed . the system includes a frying pan supporting structure and a shield . the frying pan supporting structure includes a bottom side for placement on a heating element and a top side upon which said frying pan rests . the bottom side and the top side are angled with respect to each other . the liquid , typically in the form of oil or grease in flowing form , substantially collects under the shield which prevents the splattering and splashing of oil and hot grease on the user .