We all have our favorite tools and here on Cooking with Books we’ve talked about rolling pins, digital scales, microplanes, whisks and today we’ll be talking about spatulas! As a baker, spatulas have become my best friends (and I might say this about my other tools, but it’s like asking a Mother to pick her favorite child) because they just really get the job done! They scrape, fold, mix, stir. It can flip and toss, it can beat and press.
They come in all shapes and sizes, colors and materials; their handles are plastic, wooden, and even metal. Their little, flat spatula heads are straight edged or round and they can easily melt if not heat-reisistant. You might say, just get all of them heat-proof but I like others because depending on the brad, they are softer, more flexible. Prices range from, believe it or not, 10 cents (the darling pink spatula above cost me TEN CENTS at Michael’s and is one of my favorite) to $20 dollars, depending on the type.
The pink being my favorite non-heat resistant spatula and the white (second from the right) being my true love of spatulas, from my CIA tool kit. This spatula is incredibly handy when making pastry creams and folding meringues and getting to the bottom of a bowl to really mix. It’s sturdy enough but offers great flexibility when dealing with delicate foams.
What to look for when purchasing spatulas:
- Does the head remove from the handle? My Pink spatula does this and although it never falls out, water does leech into it, so every time I wash it I need to let the parts dry separately. You might not want to be so committed to a spatula.
- Is it heat resistant? If you’re JUST going to have one spatula (which seems crazy to me, the more the merrier!), purchase a heat resistant one that is flexible. This way you’ll be able to make scrambled eggs as well as fold meringues and creams.
- Choose a long handle. When stirring sauces or even risotto, you want a handle that keeps you a nice distance from your pot. Unless you love constant, unnecessary heat on your hand of course. If that’s the case, remove handle and stir with spatula head.
Hope you are all having a great start to your week, thanks for stopping by. If you haven’t yet “liked” Cooking with Books on Facebook, click here to do so. Happy Monday and hope you find your soul mate! Ahem, I mean spatula!
Sharing is Caring: Leave a link to YOUR favorite spatula!
great post querida! this is the type of stuff that as a homecook i would never know! my favorite spatula is from pampered chef, made out of bamboo 🙂
http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=16757&catId=96&parentCatId=8&outletSubCat=
seriously very interesting and very accurate! as a chef I know that having the right tool for the job is a must, even if is just a spatula it will save you time and effort!
Francys
What a great post! I always buy the silicone kind, so I don’t have to remember if I can stick it in a hot pan or not. 🙂
Seriously, I thought I was the ONLY one who had a fondness for spatulas. LOL I adore your collection!
always fun posts foodies love kitchen tools
Cute post! Your pink one is my favorite too!
Could this be any cuter!
Loooove!!! I have three. I want more but the husband won’t let me. :/ haha!
‘Ode to a Spatula’…Is that Country/Western song? Lol. I have my share as well, but I really love my trusty plastic bowl scrapers!! Unless I’m scrambling eggs, of course. Then, I like the handle =)
Clearly I need to put more thought into this. When I have a proper brigade of spatulas, I’ll let you know which is my favourite! 😉 Loving your hot pink one, even if she’s sensitive to heat! 🙂