Also known as a pancake spatula, this is perhaps the most common turner (a utensil that flips and transfers foods). The blade works well on large surfaces, and the thin edge is perfect for sliding under French toast, eggs, and of course pancakes. Silicone models (like the one pictured here) won’t harm nonstick pans; some versions have slots (which can be large, small, circular, or long, depending on the model of spatula) that help drain oil from foods like chicken cutlets and hash browns. Choose a blade made of silicone (extremely heat resistant), nylon (the edges wear down more slowly than those of plastic blades), or metal (but avoid nonstick-coated metal, which is likely to peel).
(Flexible spatula, $8-$9; williams-sonoma.com)
Stuck on Spatulas
Spatulas fall into two main categories—spreaders and turners/lifters—but they do far more than those names suggest. This is the tool to turn to when you need to gently fold egg whites, scrape batters and mixtures out of bowls, keep your filets from falling apart, and even crush garlic. Spatulas come in a wide range of shapes and materials and designs, from steel to silicone, strictly utilitarian to sleek and chic. Here, see ten of the most common spatulas and our advice on choosing the best one for the job.
06.24.09
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