Flip it, flip it good.
November 10, 2008 10:35 PM Subscribe
Help me pick out a great spatula.
So I melted a default plastic spatula in a pan tonight. Help me pick out the most durable and functional spatula out there. I would like to buy a great spatula and never have to worry about getting another again.
So I melted a default plastic spatula in a pan tonight. Help me pick out the most durable and functional spatula out there. I would like to buy a great spatula and never have to worry about getting another again.
Best answer: I have a smaller, 8x3 version of this Due Buoi spatula that I love love love. It's the only spatula I own, but I've been lusting over that larger one as well. I've had it, goodness, five years? It has one little slightly melted notch on the handle from resting on the edge of a very hot pan, but it took a pretty monumental moment of not paying any attention for that to happen. Otherwise, it's been super durable. It's just flexible enough and notched at just the right angle. I didn't pay full price when I got mine, so for a more affordable option, check out something like this 8x3 Norpro.
Slotted "fish turner" spatulas like this one are also great, although I always prefer an angled rather than straight blade.
Of course, these are metal, so if you're cooking on nonstick, they won't work. If that's what you're cooking with, keep an eye out for silicone rather than plastic to prevent meltability.
posted by mostlymartha at 11:15 PM on November 10, 2008
Slotted "fish turner" spatulas like this one are also great, although I always prefer an angled rather than straight blade.
Of course, these are metal, so if you're cooking on nonstick, they won't work. If that's what you're cooking with, keep an eye out for silicone rather than plastic to prevent meltability.
posted by mostlymartha at 11:15 PM on November 10, 2008
You can not have too many zyliss tools in your kitchen.
posted by troy at 11:16 PM on November 10, 2008
posted by troy at 11:16 PM on November 10, 2008
Silicone spatulas (and silpats and the like) are awesome, and you should totally get some. Fabulously unmeltable. Of course, in 20 years we'll learn that the silicone has been slowly killing us, and then you'll rue this day, but until then your nonstick pans won't be scratched and your spatulae will go unmelted.
The form your dream spatula takes very much depends on the application you wish to put it to. I have a big roundish one that, as you might expect, is good for turning larger things but is crap for flipping something like a single strip of bacon. What do you spat the most?
posted by mumkin at 12:32 AM on November 11, 2008
The form your dream spatula takes very much depends on the application you wish to put it to. I have a big roundish one that, as you might expect, is good for turning larger things but is crap for flipping something like a single strip of bacon. What do you spat the most?
posted by mumkin at 12:32 AM on November 11, 2008
Best answer: All spatulas, even the heat proof ones, deteriorate eventually. That said, I love my Le Creuset silicone spatulas for stirring hot stuff, even though they are not super cheap. My husband does a lot of baking so we bit the bullet and got several in a variety of sizes (including the style they call a spoonula, which is good for scraping batter out of bowls).
You probably want to have a couple of different types of things, depending on the job you are doing, but the basics would be a small and large silicone spatula for stirring and scraping, a round wooden spoon and a flat wooden scraping spoon (maple or bamboo), and a metal turner and either a silicone turner (lockle's link had several) or nylon turner (see these for example) for non-stick cookware.
Some sources are, of course, amazon.com, A Cook's Wares , Crate and Barrel, and Williams Sonoma , though if you are lucky enough to have a restaurant supply store in your area you can find a lot of stuff, and cheaper.
Finally, my brother-in-law the chef recommends getting at least one pair of metal tongs, either metal or with coated tips, for grabbing, turning things like bacon or pieces of chicken, and manipulating in general. Here is one example of what I mean, and here is another. Again, you can find stuff like this cheaper if you go to some place like a restaurant supply store.
Note that the holidays are coming up, so you could add some of these to your list this year.
posted by gudrun at 1:58 AM on November 11, 2008
You probably want to have a couple of different types of things, depending on the job you are doing, but the basics would be a small and large silicone spatula for stirring and scraping, a round wooden spoon and a flat wooden scraping spoon (maple or bamboo), and a metal turner and either a silicone turner (lockle's link had several) or nylon turner (see these for example) for non-stick cookware.
Some sources are, of course, amazon.com, A Cook's Wares , Crate and Barrel, and Williams Sonoma , though if you are lucky enough to have a restaurant supply store in your area you can find a lot of stuff, and cheaper.
Finally, my brother-in-law the chef recommends getting at least one pair of metal tongs, either metal or with coated tips, for grabbing, turning things like bacon or pieces of chicken, and manipulating in general. Here is one example of what I mean, and here is another. Again, you can find stuff like this cheaper if you go to some place like a restaurant supply store.
Note that the holidays are coming up, so you could add some of these to your list this year.
posted by gudrun at 1:58 AM on November 11, 2008
What exactly are you insinuating.
posted by spatula at 4:02 AM on November 11, 2008 [4 favorites]
posted by spatula at 4:02 AM on November 11, 2008 [4 favorites]
I like Littledeer cooking paddles. Their Propeller is the perfect stirring-thingy.
posted by scruss at 4:53 AM on November 11, 2008
posted by scruss at 4:53 AM on November 11, 2008
I have a Kitchenaid branded spatula that I rather like. It is sturdy enough that it isn't going to bend when lifting something heavy yet the paddle itself has some flex in it get under something that you are going to turn.
Another thing to keep in mind that while lots of the kitchen gear that you can buy is heat proof to certain extent, it usually doesn't apply to the whole utensil (just the parts that usually come in contact with hot surfaces. It is still possible to melt the handle of some spatulas when you rest them on the sides of a pot or skillet.
posted by mmascolino at 6:00 AM on November 11, 2008
Another thing to keep in mind that while lots of the kitchen gear that you can buy is heat proof to certain extent, it usually doesn't apply to the whole utensil (just the parts that usually come in contact with hot surfaces. It is still possible to melt the handle of some spatulas when you rest them on the sides of a pot or skillet.
posted by mmascolino at 6:00 AM on November 11, 2008
This thread is closed to new comments.
I'm a big fan of silicone bakeware too
posted by lockle at 11:11 PM on November 10, 2008