They make a flat scraper and a “spoonula” style, each in a 9.5 and 13 inch length, which work well in a home kitchen. I have each design in both sizes. These two models resist scratching any cookware and defy melting up to 500F.or 260C They are dishwasher safe, and the handle stays pretty cool. That was the main issue with stainless steel handles on scrapers and spatulas. If they are near a heat source, such as your burner, the scorching heat transfers pretty quickly to the stainless steel handle. . Although Rubbermaid makes a group of silicone spatulas with cute color-coded handles (you know, green for veggies, red for meat, yellow for poultry) in two sizes too, I still prefer the way the blade operates on this model. And of course, they are made to throw into any dishwasher.
The blade is notched so that when you are scraping a pan, it cleans the edge along with the side.The design
That said, in a spoonula vs spatula tournament, I find that I use the spoon shaped version more often than the classic flat spatula . It seems to work better in batters and ice cream preparations. Especially if you need to do a quick taste test (which I know you would never do in a commercial kitchen!) But for folding in egg whites, chocolate, or flour into batters, the older style is still my guy.
As a last food scraper footnote, Rubbermaid makes a version of a jar scraper that is better than any of the others I tried. While it does have the same sealed blade and handle, Rubbermaid’s jar scraper lacks the other bells and whistles its siblings boast, but this little 9.5 inch model combines just the right amount of stiffness and flexibility that makes it your best friend when salvaging the last smidgen of expensive mustard or mayonnaise.
These Rubbermaid treasures are not normally found in many kitchen shops, which I find incomprehensible, but check those in your area. Or, if you have a restaurant supply store that sells to consumers, you might strike it lucky. I normally buy mine through KaTom Restaurant Supply or Amazon. A word to the wise: definitely get yourself more than one spoonula!
After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.
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