What kind of spatula do most of you use?

[Shane Lewis]

 I've read several times that you should use straight edge steel spatulas to cut high spots down, and I've read to use plastic to avoid seasoning damage.

 So, what do you use?

[Basilio Amaro]

Steel isn't going to cut down the iron measurably and if it does, it's removing seasoning first and foremost.

If there is a burr left from casting then get a stone or file and knock it down - then hit the exposed iron with a layer of seasoning. Just the irritation factor of having a spatula hang up would force me to do that within an hour of discovering the burr/lump/nubbin.  :)

When folks say that a steel spatula smooths out the skillet, I've always figure that they are leaving enough burnt carbon behind to fill in the crevices of a sand cast or textured cooking surface. That won't happen if the skillet is cleaned properly.

It takes a long time to build up seasoning. But, it's easier to build it up with a lot of cooking, than grind the iron smooth with a little spatula action...

I used a plastic spatula because it won't cause damage and on the stove top my pans aren't going to get so hot they'll melt plastic tools.

Best,
/b

[Ken Davis]

I use metal spatulas for things like eggs, pancakes, etc., but only in my really smooth, well-seasoned skillets ... and I never scrape. That might damage the seasoning. In my COs I use mostly wooden spoons and spatulas, sometimes plastic. Never metal.

[Nick Niacaris]

I've read several times that you should use straight edge steel spatulas to cut high spots down, and I've read to use plastic to avoid seasoning damage.

 So, what do you use?

I have a couple of these spatulas. I only use a metal spatula in my CI skillets and there is no adverse effect they have on the seasoning of your skillets.


http://www.amazon.com/Dexter-Russell--2-5-Inch-Stainless-Walnut-Pancake/dp/B002CJNBTO/ref=sr_1_4?ie=UTF8&qid=1384446002&sr=8-4&keywords=steel+spatula

[Michael Carson]

Here are our main spatulas. They are stainless steel because I lay the spatula on the side of the skillet. The big one is a Pampered Chef and the small one is an Ekco Forge my Wife found at a thrift store (cannot find these brand new anymore). The big one really "sings" when using on the rough cast iron like the Lodge griddle. Small one is one of the best egg flippers I have ever used.
May God bless us all,
Mike

[Greg Stahl]

I used to use plastic/nylon, but the temperatures on the cast iron are too high and leads to melting the edge.  I have moved to metal and have been kicking myself for not doing so more quickly.  I use the following. 

Wusthof Gourmet 6-1/2-Inch Offset Slotted Spatula

OXO Good Grips Flexible Spatula

[Tom Reisdorf]

I grew up using one like this, and am happy whenever I run across one in my cast iron hunting travels.  2" width, 5" to 6" blade. Never give a thought that I'll scratch my seasoning because they don't. Works 100% better than plastic.

[Karen Kale]

I used to use plastic/nylon, but the temperatures on the cast iron are too high and leads to melting the edge.  I have moved to metal and have been kicking myself for not doing so more quickly.  I use the following.  Wusthof Gourmet 6-1/2-Inch Offset Slotted Spatula

I LOVE my Wusthof knives, they're worth every penny. But I'd have a hard time paying that much for a Wusthof spatula. I use the Dexter Russell spatula, and it's worked great for me.

[Greg Stahl]

YEap, I thought so too, but I also have the Wusthof knives and the spatula is great.  Sort of like the Vitamix 'blender', it costs a lot of money, but I'll tell you that once you use it, it is worth every penny.

I LOVE my Wusthof knives, they're worth every penny. But I'd have a hard time paying that much for a Wusthof spatula. I use the Dexter Russell spatula, and it's worked great for me.

[Cheryl Watson]

I grew up using one like this, and am happy whenever I run across one in my cast iron hunting travels.  2" width, 5" to 6" blade. Never give a thought that I'll scratch my seasoning because they don't. Works 100% better than plastic.

Yup Tom, I have one just like yours!

Soon ready to find another........
http://www.amazon.com/Square-End-Grilling-Barbecue-Stainless-Commercial/dp/B000K8CP7I/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1384541857&sr=1-3&keywords=stainless+steel+spatula

http://www.amazon.com/Dexter-Russell-5-Inch-Stainless-Walnut-Turner/dp/B002CJNBTE/ref=sr_1_11_m?s=home-garden&ie=UTF8&qid=1384541857&sr=1-11&keywords=stainless+steel+spatula

http://www.amazon.com/Norpro-1169-10-Inch-Stainless-Spatula/dp/B001FB8Z46/ref=sr_1_17?s=home-garden&ie=UTF8&qid=1384541971&sr=1-17&keywords=stainless+steel+spatula

[Karen Kale]

YEap, I thought so too, but I also have the Wusthof knives and the spatula is great.  Sort of like the Vitamix 'blender', it costs a lot of money, but I'll tell you that once you use it, it is worth every penny.

I definitely don't mind paying for quality that warrants the price. My Dexter Russells work fine for most cooking, but there are times I wish they were slotted. Maybe I should take another look at that Wusthof spatula ...

[Jim Glatthaar]

I use both plastic/nylon and stainless steel and have no problems with either.  I also use tongs a lot, both nylon and stainless steel, again with no problems.

[Trevor Lawrence]

I use these in small and big.

18/10 stainless. Its super thin so it flexes easily, but is still rigid. can't beat the price either.

http://www.amazon.com/RSVP-Stainless-Steel-Flex-Spatula/dp/B0000CFV2M

[Duke Gilleland]

Show me the METAL, be it old Robinson, Maid of Honor, Geneva Forge, ect... I am truly bad about older domestic spoons, spatulas and butcher knives. Have enough to last 10 lifetimes! Also like quality made wooden spoons, just in case the occasion arises! ;D [smiley=thumbsup.gif]

[Jim Glatthaar]

Today I bought a spatula at a restaurant supply store.  It looks exactly like the one Michael uses and cost me all of $3.86.  But I won't be cooking for a while.  We had company and hosted Thanksgiving.  We'll be eating leftovers for a while. ;)

[Jeff Parsons]

Got a large, old, heavy spatula, reminds me of a Dexter-Russell. It  was abused on a flat-top before I got it, banged up on one corner, so I sanded off the burrs and dings, and the abused corner fits the curve between the bottom and side of a skillet. It's my go-to spatula for making a roux, and I DO scrape the bottom of the skillet.

[John Evans]

I use this spatula that was my Father's...or maybe even my Grandfathers. It is SS with an extremely thin blade. This makes it very flexible and very easy for getting under anything.
It's almost like using a large razor blade.

[Jeff Friend]

Dexter Russell.

Made in Southbridge MA USA.

I have three of their spatulae (is that a word?  :-?).

I also have the short frosting spreader and a pizza cutter.  These are their Sani-Safe line.  Really good tools at a good price.  You might be able to find them at a restaurant supplier if you are lucky.  It seems most of them have switched over to Indian and Korean utensils now.  Damn shame.

http://knives.dexter1818.com/shop/sani-safe.html

[Ken Davis]

John, that's what we here call a left-handed spatula. My mom had one she absolutely hated. (She's right-handed.)

[Larry Pesek]

Here are our main spatulas. They are stainless steel because I lay the spatula on the side of the skillet. The big one is a Pampered Chef and the small one is an Ekco Forge my Wife found at a thrift store (cannot find these brand new anymore). The big one really "sings" when using on the rough cast iron like the Lodge griddle. Small one is one of the best egg flippers I have ever used.
May God bless us all,
Mike

[size=12]I also have a couple like this... 1 is metal and the other is plastic.  Another of my favorites is an EKCO of similar design but with a longer and more flexible end.
(BTW-These were all my Grandma's  :))

~Larry~[/size]