Dont Touch My Spatula Ever Again
The research
- Why you should trust us
- Choosing a spatula
- The all-time all-purpose spatula
- The best spatulas for nonstick cookware
- The best silicone spatulas, for mixing and baking
- The best metallic spatulas, for smashing burgers
- The best wooden spatula, for stirring and scraping
- The best offset spatulas, for spreading anything
- How nosotros picked
- How we tested
- Intendance and maintenance
- The contest
- Sources
Why you lot should trust the states
Ganda Suthivarakom, who wrote our original guide, has spent many hours researching and testing spatulas. Michael Sullivan, who conducted the last circular of testing, in 2016, spent dozens of hours using spatulas for everything from flipping delicate fish fillets to frosting cakes (and just most everything else in betwixt).
To notice out what makes a great spatula, we talked with several experts, including Judy Haubert, then associate nutrient editor at Saveur; Tracey Seaman, and so exam-kitchen managing director for Every Day With Rachael Ray magazine; Pattara Kuramarohit, chef instructor at Le Cordon Bleu in Pasadena, California; Brian Huston, a chef and 2015 James Beard Award semifinalist; Chef Howie Velie, then associate dean of culinary arts at the Culinary Plant of America; and Pim Techamuanvivit, jam maker and restaurateur behind San Francisco'due south Kin Khao. To aid winnow our selection, we turned to reviews from Cook's Illustrated, Real Elementary, and The Kitchn. We also looked at highly rated spatulas on Amazon.
Choosing a spatula
Every cook will need a spatula (or, more probable, several spatulas) in their toolkit. Bated from knives, spatulas are probably the tools almost oft reached for in the kitchen. And as with knives, when it comes to spatulas, it'due south important to know which i is a good fit for your task. We spoke with our experts about the spatulas they always have on hand. Judy Haubert, then acquaintance food editor at Saveur, told united states, "For flipping and turning foods while pan-searing or sautéing, I use at least four dissimilar kinds of spatulas, depending on what I'm cooking." Even though it's nice to have a plethora of kitchen tools to choose from, nosotros recommend that you buy just the ones that friction match your cooking needs. After doing our own research and interviewing the pros, we were able to narrow down spatulas to four fundamental types you should ain (along with two honorable mentions).
- Metal fish spatula: This is the platonic ideal of the spatula, with a sharp, slim edge that easily slips under browned foods, slots that distribute tension so nutrient doesn't fall off, and a flexible, curved kickoff.
- Plastic or silicone-coated spatula: For cooks who work with nonstick pans, plastic spatulas are a necessity in lodge to keep pans scratch-costless.
- High-oestrus silicone spatula: These are useful for mixing custards and batters, too equally for scraping down the sides of a bowl or pot.
- Metal turner: These sturdy spatulas aid smash burgers down to get beautifully crisped edges, and they cutting and lift bar cookies and lasagna with ease.
Not necessary, merely useful:
- Wooden spatula: This flat wooden utensil is indispensable for scraping browned bits from the lesser of a pan while deglazing.
- Offset spatula: Bakers admire these long, narrow metal spatulas, which allow you to frost cakes in wide fluid strokes and lift thin, breakable cookies off a tray.
The best all-purpose spatula
Our pick
Upgrade choice
Forget that it's got "fish" in its name—a expert fish spatula is a versatile utensil with the right corporeality of flexibility and force. Our favorite is the Victorinox Swiss Ground forces Slotted Fish Turner. It performed all the tasks we threw at it beautifully, and at less than $20, it's affordably priced. Its high-carbon stainless steel blade and walnut handle should last you lot a lifetime (with a warranty to back information technology upward), but due to the wood handle, it's not dishwasher-safe. The Lamson Flexible Stainless Steel Slotted Spatula features the same bract and performed every bit well beyond all our tests, only its handle is made from polyoxymethylene. This means information technology'due south dishwasher-safe but likewise a fiddling heftier (which some may prefer and others may not), and information technology is prone to melting if left against the border of a hot pan. The Lamson as well costs nearly twice as much as the Victorinox.
In our tests, the gentle gradient of the Victorinox'south bract seamlessly slid under over-easy eggs, flour-dusted tilapia fillets, and freshly baked cookies, manipulating each of them without breaking any yolks, losing any chaff, or wrinkling the tops of the cookies. And though it's very flexible, the blade is nevertheless sturdy enough to hold a stack of viii pancakes without angle. Its handsome walnut handle is lightweight and comfortable to concord, which means your wrists won't tire if you're planning to sauté several fish fillets at one time. Though y'all shouldn't allow the wood handle go also close to a flame, y'all won't take to worry about it melting, like other fish spatulas nosotros tested that accept synthetic handles.
We're confident that the Victorinox is a buy-it-for-life item that volition get regular play in your kitchen. But if y'all come across problems with the spatula during normal use, information technology'southward backed by a lifetime warranty, and yous can contact Victorinox for a replacement.
The Lamson Flexible Stainless Steel Slotted Spatula performed identically to the Victorinox—handling eggs, fish fillets, and warm cookies with ease. Just our testers institute its polyester handle was slightly heavier to hold. If you similar a heavier handle or want something that is dishwasher-safe, this is a groovy choice. Nevertheless, it usually costs about $10 more than the Victorinox, and information technology has only a 30-day return policy. Keep in heed that the synthetic handle on the Lamson spatula will melt if rested on a hot pan or stove.
For lefties: We tested the Lamson Chef'due south Slotted Turner (which is different than the flexible turner nosotros recommend), and we plant information technology had lovely balance in the hand only too much flexibility in the middle of the blade to support heavier foods. That said, it's one of the few spatulas nosotros plant that come up in a left-handed model.
The best spatulas for nonstick cookware
Our option
GIR Mini Flip
The all-time spatula for nonstick cookware
This silicone-coated spatula is a must if y'all use nonstick cookware because it won't scratch your pan. Its angled, tapered edge easily slips nether brittle cookies and fried eggs without mangling them.
Buying Options
Too great
To avoid scratching the delicate surface of your nonstick pans, you'll desire to invest in a silicone spatula similar our favorite, the GIR Mini Flip. Although it tin can't beat metal for sharpness or dexterity, its tapered blade (which has a fiberglass core and a seamless silicone exterior that comes in many fun colors) allowed the states to slide it underneath warm cookies without breaking them. Don't be deceived by this spatula's smaller-than-average size and thickness; its sharply angled blade, paper-thin edge, and offset handle permit the states flip delicate fried eggs and heavy pancakes with confidence. It's also simple to make clean, with no grooves that can trap food.
If the GIR Mini Flip sells out, or yous want a spatula with a wider bract, nosotros likewise recommend the OXO Good Grips Silicone Flexible Turner. Though we prefer the angled edge on the GIR Mini Flip, the OXO was a shut second. The OXO's blade is thinner and bigger than the GIR's, only the edge isn't as tapered, so it required more than try to jerk under fish, fried eggs, and cookies. However, the OXO's wide blade excelled at holding and flipping large pancakes with ease. The cushy, rubberized handle is comfortable to hold, and the whole spatula is dishwasher-safety and heat-resistant up to 600 degrees Fahrenheit. Some reviews on Amazon.com complain of the silicone splitting apart. We didn't come across that problem in our testing. But if you do, OXO products come with a bully satisfaction guarantee, and nosotros've usually plant the customer service to be responsive.
The all-time silicone spatulas, for mixing and blistering
Our pick
Also cracking
The parallel sides, non-angled head, and flexible edges of silicone spatulas make them not bad for getting all your brownie batter into a pan, pressing downward doughs, and folding in ingredients (yes, like the cheese, David). We like the GIR Ultimate Spatula. Though the tip is thick enough to give the spatula heft for pressing down doughs, the tool is flexible enough to glide smoothly and cleanly around the edges of a mixing basin. We also liked that the GIR Ultimate Spatula'southward head is slim plenty to fit into a small jar and that its angled tip can become around the lesser of sloped-sided cookware. Also, its grippy, rounded handle felt ameliorate in the paw than many competitors' flat, thin sticks. Since both flat sides of the spatula are symmetrical, information technology tin can be used past left- and right-handed cooks.
Much like the GIR Mini Flip (our spatula option for nonstick cookware), the GIR Ultimate Spatula has a fiberglass core coated in a thick, seamless layer of silicone, and it is bachelor in many colors. The silicone coating is heat-proof to 464 degrees Fahrenheit and estrus-resistant upwards to 550 degrees Fahrenheit. So this spatula is perfect for high-heat cooking, and it's also dishwasher-safe. After years of using the GIR Ultimate, we've found that the edges of the silicone bract can develop nicks and notches from scraping effectually the blades of a blender or food processor. But overall this is a sturdy spatula, made more than durable past the lack of seams.
If you regularly piece of work with larger batches of dough, concoction, or frosting, the Rubbermaid Commercial High-Heat Silicone Spatula, with its wider head, is a great alternative to the GIR Ultimate. It's a stalwart establish in many commercial kitchens, also every bit a favorite of several staffers on the Wirecutter kitchen squad. Some of our testers found the caput to be a bit besides potent and the apartment handle less comfy to concord than the GIR spatula. Notwithstanding, after long-term testing the Rubbermaid spatula, nosotros've constitute that the blade softens over time and becomes more flexible with utilize. It's also not as easily nicked as the edge of the GIR spatula. The Rubbermaid is a piddling more difficult to clean than the GIR considering information technology has more crevices for nutrient to hide in, but it'southward also dishwasher-safety. The Rubbermaid spatulas come with a one-year limited warranty.
The best metal spatulas, for smashing burgers
The all-time wooden spatula, for stirring and scraping
Our option
Not everyone needs a wooden spatula, simply they are useful for scraping the browned bits from the bottom of a pan when deglazing, and they're gentler on enameled cookware (like a Dutch oven) than metallic spatulas. If you want a wooden spatula, it'south hard to beat the inexpensive Helen's Asian Kitchen Bamboo Stir Fry Spatula. Its sharp, angled edge and rounded corners can even accomplish the rounded perimeter of sloped cookware. And the broad handle makes this spatula easy to grip, for tasks like breaking up ground beef in a skillet. Keep in mind, all the same, that bamboo utensils don't always have the longest lifespan, and this spatula doesn't come up with a warranty. Simply because the cost, we don't think that should exist a dealbreaker for most.
The best offset spatulas, for spreading anything
Our selection
Our choice
If you're an avid baker, you lot'll probable need an start spatula for everything from frosting fabulous cakes to jimmying cookies off a crowded pan. We found the Ateco 1387 Showtime Spatula with Stainless Steel Blade to exist the best tool for the chore. The mirror end on the Ateco 1387 allows the bract to slide effortlessly under warm, delicate cookies amend than the contest. The angle of the outset blade was easy on the wrists and provided enough clearance so our duke didn't mar the surface of a cake while frosting. And the wood handle is lightweight and like shooting fish in a barrel to agree and then our wrists didn't tire after frosting several cake layers.
If you're looking to do more-detailed decorating tasks, the mini Ateco 1385 First Icing Spatula is our pick. The Ateco 1385 had the shortest bract of all the mini spatulas we tested, allowing usa to have better control as we frosted cupcakes. The short blade also immune for easy maneuvering around a crowded cookie sheet. We too like how easily the Ateco 1385 tin can spread even layers of mayonnaise and mustard on sandwiches.
At that place are some drawbacks to the Ateco 1387 and 1385: They're not dishwasher-safety and don't come up with a warranty. Notwithstanding, senior Wirecutter author Lesley Stockton has been using her wood-handled Ateco spatulas for at least 12 years and reports that they're nevertheless going strong.
How we picked
Spatulas are workhorses in the kitchen. They need to be able to elevator and support heavy items while maneuvering effectually fragile foods in tight spaces. We looked for many types of spatulas that would be a joy to use and aid yous with a wide range of tasks—from cooking tender cuts of meat or seafood to spreading concoction or frosting—on a variety of cooking surfaces, including stainless steel or nonstick.
All of our experts agreed on ane thing—if yous accept one spatula, brand it a fish spatula. "I'd say that the majority of our guys employ fish spatulas, slotted then it looks like a rake. I think everyone has that in their bag. It's probably the most used savory spatula," said Brian Huston, then chef of Boltwood (the restaurant is now closed). And it's non just for fish. "Nosotros do tend to employ it for burgers and protein on the grill if nosotros're searing," he admitted. Chef Howie Velie, acquaintance dean of culinary specializations at the Culinary Institute of America, confirmed the multi-use importance of fish spatulas in pro kitchens. He said, "The spatula doesn't know that it's made for fish. For me and for a lot of other chefs, it'due south kind of an all-purpose, calorie-free spatula. I employ it for everything."
Aside from metal fish spatulas, we also looked at spatulas that would piece of work on nonstick cookware. When you're working with nonstick pans, it'due south important to use only plastic, woods, or silicone utensils, to avoid scratching the coating on the pan. Like metal spatulas, the best nonstick-safety ones have a thin edge that can slip under foods. They likewise maintain flexibility for maneuvering and forcefulness for lifting. For these reasons, nosotros focused on plastic and silicone spatulas for nonstick cookware, since they can be fabricated thinner and more flexible than forest. (Forest spatulas tin be useful for other things, similar gently scraping the browned $.25 of food from a Dutch oven without damaging the enamel, so we tested them separately.)
We also tested silicone spatulas designed for mixing and baking—these are best for scraping down bowls and ensuring that custards don't stick to the bottom of a pan. A great silicone spatula tin can scrape downward both the direct sides of a sauté pan and go into the rounded lesser of a bowl. Information technology should exist stiff and thick plenty to press dough together, but flexible enough to wipe downwardly a bowl with ease. It should also be broad and thin enough to fold ingredients together. The experts we spoke with suggested that seamless, one-slice spatulas were easier to proceed clean than those with crevices (say, where the bract attaches to the handle).
Although the calorie-free, elegant fish spatula really does a swell task in almost every situation, when you lot're working with metal pans or on a grill, sometimes a heftier metal turner is the best tool for the chore. A metal turner too surpasses the fish spatula in its ability to cut sharp, fifty-fifty lines through bar cookies and hands elevator heavy pieces of food.
Because metallic turners complement the fish spatula, we chose ones that offered different desirable attributes—an offset angle for easy leverage; a comfy stiffness for strength; a flat, non-slotted bract for evenly bang-up down burgers (video) or pressing grilled cheese sandwiches flat. We besides found that a shorter handle allows for great control in flipping, lifting, and carrying.
We besides looked at wooden spatulas, or turners, which have an angled flat border for removing fond (dark-brown, caramelized bits) from the lesser of a pan. Wooden spatulas are the best tool to use with a Dutch oven because they won't scratch the enamel the manner metal can. Some accept rounded corners for use on sloped-sided pans. We tried to discover wooden spatulas that were sturdy and had a blade that could easily scrape both the bottom and sides of a pot or pan.
Finally, another multitasking spatula worth adding to your arsenal is an beginning spatula. These thin, narrow offset palette knives are usually almost ix inches long, and they are designed for bakers who want to add smooth to cakes and spread thick batters into the corners of pans. But they besides come in mini sizes (roughly iv½ inches long), which are bully for treatment more than-delicate tasks like decorating cupcakes and fifty-fifty spreading mustard or mayo on your staff of life. We looked for offset spatulas with strong, flexible blades that were thin enough for delicate tasks similar lifting thin cookies from a pan or frosting a cupcake.
How we tested
Nosotros designed our tests to cover some common uses for each type of spatula, as well as to evaluate dexterity, strength, flexibility, and overall ease of use.
With the metal fish spatulas, we flipped flour-dusted tilapia fillets and over-piece of cake eggs in an All-Clad skillet. And we lifted freshly baked Tate'due south chocolate chip cookies from a cookie sheet to see how easy information technology was to maneuver the spatulas and how well they performed frail tasks. We also used them to flip pancakes to see how well they could support the weight of heavier items. We performed however tests with the spatulas designed for nonstick cookware, but we cooked the fish, eggs, and pancakes in a nonstick pan instead of a tri-ply skillet.
Nosotros prepared pancake and cake batter, and then we used the silicone spatulas to scrape down the sides of a mixing basin. Nosotros as well scraped the pancake batter out of a ane-cup Pyrex measuring cup to run into how flexible these spatulas were when maneuvering around modest, tight corners. To meet how they would perform with thicker, heavier ingredients, we used them to prepare cake frosting and glutinous cookie dough. Nosotros even pressed the heads of the silicone spatulas confronting the bottom of the hot pan to see if they could withstand high heat.
We used the metal turners to make burgers on an outdoor grill to see how well they could hold the weight of a ⅓-pound patty. Nosotros tested to see if each turner'south edge was thin and abrupt enough to cut brownies in a pan.
We used the wooden spatulas to break upwards basis beefiness in a skillet. We besides browned chuck steaks and deglazed the pan using the spatulas to scrape up fond (the browned bits on the bottom of the pan). We evaluated how much expanse they could cover and how easy they were to hold.
For the large start spatulas, nosotros frosted cake layers to evaluate overall ease of employ and flexibility. We used the mini kickoff spatulas to frost cupcakes. We used both large and small spatulas to transfer cookies from a cookie sheet, to examination how easily they lifted thin, delicate items. Nosotros took note of the thinness of the metal, the material and weight of the handle, the tension in the blade, and the degree to which the blade was offset.
Care and maintenance
Although we didn't do lengthy tests for stains or smells on silicone spatulas, Pim Techamuanvivit of Kin Khao suggests using separate spats for strong-flavored foods. She told the states, "I take certain types of spatulas I use only for my jams. Those are not allowed to accept any contact with those that I use when I make back-scratch or stir-fry. I keep them separate because it doesn't matter how many times y'all launder a silicone spatula that touched a curry paste—it's going to smell like curry paste, and information technology's just going to transfer."
If yous're worried near scraping off the seasoning on your cast iron pans when using a fish spatula or metallic turner, don't be. The Social club Bandage Iron website says, "Cast iron is the most durable metal you'll ever melt with. That ways whatsoever utensil is welcome—silicone, wooden, and fifty-fifty metal." However, the site does recommend using forest, silicone, or nylon utensils with any porcelain enameled products.
Over the years, we've nicked the tips of our spatulas by scraping down the bowl of a nutrient processor fitted with a abrupt stainless steel blade. To avert damaging the head of your silicone spatula, try to remove the bract attachment before scraping, if possible. Not only will you avoid ingesting small bits of silicone, you'll also extend the life of your spatula.
Wood turners and spatulas with wooden handles can fissure from excess moisture after hand-washing with soap and water. To avoid any not bad, Emma Christensen from The Kitchn suggests, "One time a calendar month or so, rub in a little [nutrient-safe] mineral oil with a soft cloth. This will restore the warm polished look and go on the forest in practiced status." Don't be tempted to utilise olive oil on your wooden utensils considering it tin become rancid and possibly transfer off-flavors to your food. Likewise, avert running any utensils containing forest through the dishwasher.
When storing offset spatulas, avoid cramming them in a crowded kitchen drawer; they can get bent out of shape. In one case bent, they're well-nigh impossible to flatten out again, which can be annoying when you are trying to create a smooth surface on a frosted block.
Regardless of a spatula'south material, avoid placing it on a screaming-hot pan or besides close to your heat source.
The competition
All-purpose spatulas
The Mercer Hell'southward Handle Fish Turner was our top selection in the original publication of this guide. Still, later on long-term testing information technology over a couple of years, we've institute that the broad handle isn't as comfortable every bit the Victorinox's. Nosotros practise like the big version of the Mercer spatula for grilling, though.
We loved the Wüsthof Fish Spatula, which performed identically to the Mercer Hell's Handle Fish Turner. Nevertheless, it costs twice as much every bit our option.
The American-made Lamson Chef'due south Slotted Turner has a full-tang high-carbon stainless-steel blade and lovely residual in the hand. Merely nosotros found that mid-bract flexibility and a also-gentle curve at the tip acquired heavier foods to slide off. However, Lamson is 1 of the few brands that offers a left-handed model.
The MIU French republic Slotted Turner had a blade that was too flexible and lightweight to bear heavier foods. It felt flimsy, and in that location'due south most no bend at the tip, so food only slips right off.
The blade on the OXO Good Grips Fish Turner is far too large for performing frail tasks like flipping fish fillets and removing cookies from a crowded tray.
Spatulas for nonstick cookware
Target's Made By Design Silicone Turner is less durable yet heavier than the GIR and OXO turners we recommend. This puts added stress on your wrist, specially later repetitive utilise, and its lack of angled blade makes information technology harder to maneuver effectually a crowded skillet. The GIR and OXO spatulas are more expensive, only they're worth the cost for a more-pleasant experience.
Although we liked the Matfer Bourgeat Pelton's thin blade and fish spatula shape for lifting cookies and flipping eggs, the almost completely flat shape makes information technology also awkward to slide nether other foods.
The Kuhn Rikon SoftEdge Slotted 12-Inch Spatula seems like a good idea—a flexible stainless spatula whose edges are covered in oestrus-resistant, non-scratching silicone. But the silicone edge was too thick and floppy to get underneath foods, canceling out the qualities that make a great fish spatula.
The OXO Proficient Grips Omelet Turner was way too floppy and flexible. The head measures seven inches at its longest point and four inches at its widest point; the spatula mangled food with its size and softness. Also, its large, rounded corners didn't navigate a crowded skillet of pancakes very well.
Silicone spatulas
Although the StarPack Premium Silicone Spatula Set appears to offering more bang for your buck, the interior reinforcements on the smaller spatulas don't extend the full length of the handle and offering very niggling support.
Metal turners
Serious Eats's J. Kenji López-Alt praised the Due Buoi Wide Spatula for burger-keen, due to its size and weight. But the wide caput on this expensive model makes it a specialty item that wouldn't exist as useful for smaller tasks like cutting bar cookies, so nosotros opted not to test it.
Wooden spatulas
We loved the OXO Skillful Grips Sauté Paddle but were disappointed when the edges of the blade began to crack in several places after but a couple of uses.
The Eddingtons Italian Olive Wood Spatula has both a pronounced upward curve and tip angle, making it less useful for left-handed cooks (or righties switching arms). The finish seems a piddling more delicate and porous. Fifty-fifty after oiling, the spatula looked a bit dry.
Offset spatulas
We liked the 7.75-inch Ateco 1307 Ultra Offset Spatula, which performed similarly to our pinnacle pick. Nevertheless, the handle is heavier, and the bract isn't equally slick as that of the Ateco 1387.
Though we liked the thumb dimple on the handle of the Wilton 13-Inch Angled Icing Spatula, its blade was thicker than our top pick's, and information technology didn't slide under freshly baked cookies equally easily. The Wilton 9-Inch Angled Icing Spatula likewise had the thickest bract and the largest handle of all of the mini beginning spatulas we tested, which made it more awkward to use than our main pick.
Sources
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Judy Haubert, then associate food editor at Saveur and former private chef, interview, 2013
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Pattara Kuramarohit, chef instructor at Le Cordon Bleu in Pasadena, California, interview, 2013
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Emma Christensen, Happy Kitchen: Caring for Wooden Utensils, The Kitchn , May v, 2008
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Noelle Cater, Test Kitchen Tips: Fish Spatula, the Los Angeles Times Daily Dish , March 29, 2012
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Alina Tugend, How Not to Wreck a Nonstick Pan, The New York Times , Dec 17, 2010
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Abigail Johnson Dodge, Cool Tool: Offset Spatulas, Fine Cooking
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J. Kenji López-Alt, Equipment: The Due Buoi Broad Spatula (My New Favorite Tool), Serious Eats , June 27, 2010
Source: https://www.nytimes.com/wirecutter/reviews/best-spatula/
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