spatulas
I return from my blog hiatus with a burning question… pretty much literally. It’s about spatulas — the kind with the flat blade that you use for turning pancakes and moving the onions you’re sauteeing around, as opposed to the kind you use for scraping bowls or icing cakes. In packing up our kitchen, I discovered that we have three of these, and on all of them either the handle or the blade has been melted.
So, I’m thinking that when our new kitchen is done, I might splurge on a new, unmelted spatula. But I’d like it to stay that way for a while. And I want it not to destroy nonstick pans. So, any recommendations? We do have a couple of silicone spatulas, but they seem to be more in the cake icing and batter scraping families. Do they make them with the offset handles, and rigid enough to use for pancakes?
March 24th, 2008 at 8:40 am
OXO has one. Look for a metal handle and blade with a silicone coating over the blade to protect your non-stick pans. The handle will either be coated or metal. I’d go with metal on the handle because it’s easier to clean.
March 24th, 2008 at 9:50 am
go to dollar stores and buy cheap nylon flippers, and discard them every eight months.
March 24th, 2008 at 11:11 am
Dave, I hate to say it, but that suggestion really disturbs my “waste not” sensibilities.
March 25th, 2008 at 6:40 am
Chris, nonstick pans are not permanent, either: the fluorocarbon scrapes off over time (it’s non-stick, so it doesn’t stick to the metal worth a damn, either). If you want to do ‘waste not’, go with stainless steel pans, and stainless flippers.
Silicon plastic, in my experience, isn’t rigid enough to go under an egg, or a pancake.