Spatula (kitchen utensil)

Design and materials

Most spatulas include three main parts: handle, neck and blade. Blades vary widely in shape and stiffness. Materials include stainless steel, silicone, plastic, wood and combinations of these. Metal blades are durable and suited to high heat; silicone and plastic are softer and protect nonstick cookware; wooden handles are traditional but often require hand washing.

Common types

• Turner or fish slice: broad, often slotted, designed for flipping items in a pan.
• Rubber or bowl scraper: flexible, used to scrape batter and fold ingredients.
• Offset spatula: narrow, angled blade for spreading icing and lifting delicate items.
• Bench scraper: rectangular metal or plastic blade for cutting dough and moving chopped food.

Uses and care

Spatulas are used for frying, grilling, baking and decorating. Choose the type and material according to the task and cookware: avoid metal edges on nonstick surfaces, and select heat-resistant materials for high temperatures. Clean spatulas according to material recommendations; silicone and stainless steel are usually dishwasher-safe, while wooden items benefit from hand washing and drying to prevent cracking.

Practical tips

For flipping delicate foods such as fish or pancakes, use a wide, thin, slightly flexible turner. Use a rubber spatula to scrape bowls and to fold mixtures without deflating them. An offset spatula gives better control when spreading icing or lifting cookies. Store spatulas upright or in a utensil holder to keep blades and edges in good condition.