Alright, let’s talk about them spatula straight edge things, you know, the flippy things you use in the kitchen. I ain’t no fancy cook, but I know a thing or two about flippin’ eggs and such.
First off, you got all sorts of them spatulas. Some are metal, some are plastic, some got holes, some don’t. It’s a whole mess of ’em, I tell ya. But the ones with the straight edge, them’s the good ones for certain things.
Now, if you’re flippin’ pancakes, especially in one of them heavy cast iron pans, you need a good sturdy one. I had this one metal spatula, it was a little bendy, but it worked alright. But then I got me one of them stiff ones, a hardened stainless steel one they called it, and oh boy, that made a difference. No more bendin’ and wobblin’ when you’re tryin’ to flip a big ol’ pancake.
- Metal Spatulas: Good for cast iron, like I said. They can take the heat and they’re strong. But don’t go usin’ them on your fancy non-stick pans, you’ll scratch ’em all up.
- Plastic Spatulas: Them’s the ones for the non-stick pans. They gotta be heat resistant though, or they’ll melt all over the place. I had that happen once, what a mess!
- Spatulas with Holes: Them’s good for drainin’ the grease off your burgers or whatever. But sometimes the food gets stuck in the holes, that’s a pain.
- Narrow Spatulas: If you’re flippin’ eggs or somethin’ small, a narrow one is the way to go. Easier to get under the food.
I remember this one time, I was tryin’ to make an omelet. I had this big ol’ wide spatula, and it was just a mess. The eggs were all over the place, stickin’ to the pan, it was a disaster. Then my daughter, she got me this narrow spatula, and it was like night and day. Flipped them eggs like a pro, I did.
And then there’s the Wsthof Gourmet Slotted Spatula, or somethin’ like that. My neighbor, she got one of them fancy ones. She’s always braggin’ about it. Says it’s the best thing since sliced bread. I ain’t tried it myself, but she makes some pretty good burgers with it, I gotta say.
Another thing, if you’re makin’ cakes, and you want that frosting all smooth and pretty, you need a long, flat spatula with a straight edge. They call it a cake spatula or somethin’. I ain’t much of a baker, but I seen my granddaughter use one of them things, and it makes the cake look real nice.
You also got them strainer thingies, they ain’t exactly spatulas, but they’re kinda similar. They got them little holes, good for gettin’ the water out of your pasta or whatever. I use mine all the time.
So, when you’re pickin’ out a spatula, you gotta think about what you’re gonna be cookin’. If you’re usin’ a nonstick pan, you need a silicone one or a heat resistant plastic one. If you’re usin’ a cast iron pan, you need a good sturdy metal one. And if you’re flippin’ small stuff, you need a narrow one. It ain’t rocket science, but you gotta use the right tool for the job, that’s what I always say.
I remember this other time, I was makin’ burgers. I had this flimsy metal spatula, and it just wasn’t cuttin’ it. The burgers were stickin’ and breakin’, it was awful. Then I went and got me a good, strong metal spatula, and it made all the difference. Flipped them burgers like a champ, I did. You gotta get a strong one, especially for flippin’ burgers and things that are heavy. And if you are using the Teflon pans, you gotta be careful, use that soft kind.
And speaking of flippin’, I used to have this one spatula, they called it the Mercer Hell’s Handle Fish Turner, or some such nonsense. It was real nice at first, but after a while, it just wasn’t the same. Started bendin’ and wobblin’ on me. I guess nothin’ lasts forever, eh? Now I look for that hardened stainless steel, that is the way to go.
So, there you have it, my two cents on spatulas. Just remember, get the right one for the job, and you’ll be flippin’ food like a pro in no time. And don’t go buyin’ them fancy ones unless you really need ’em. A good, sturdy spatula is all you need, most of the time. And don’t forget to wash ’em good after you use ’em, nobody wants a dirty spatula!
