Taking one for the team (Hexclad skillet)!

I use both wooden and silicone utensils to stir in skillets. To clarify what kind of silicone spatula I use, here's an image. It's a double spatula.
One end is more stiff, but both work well for stirring. But, to each his own.

Spatula.jpg

[Jenise]

I wouldn't call that a spatula, Larry. You can't get under a piece of fish and turn it. More a "spurtle", as Bill mentioned above--referencing, I believe, Graham Kerr's name for an otherwise nameless tool (so far as I know).

Wood, silicon, and plastic here. The problem is not those; the problem is that in order to cut something open to look inside I must press down with a knife. The Calphalon pan has a lot of short, dark nicks in it.

Jeff, I use silicone and plastic a lot, not just for the non stick pans (I only have a couple of those) but because they work. If I need to cut into something to test done-ness, I just slide the plastic egg lifter underneath it to hold it in place and protect the pan. Our All Clad only has one mark in it - and I didn't do it.......

[Robin Garr]

I use a Betty Crocker silicon spatula. Only a buck. And I like it so much, I have three of them.

Yes! I was thinking of wooden spoons and a couple of basswood spatulas in our kitchen, but we do have two or three silicone spatulas and they get good use for egg dishes.

I wouldn't call that a spatula, Larry. You can't get under a piece of fish and turn it. More a "spurtle", as Bill mentioned above--referencing, I believe, Graham Kerr's name for an otherwise nameless tool (so far as I know).

I'm using Betty Crocker's name for it.

Yes, for turning fish, I have a silicon-coated wide spatula with a handle.

Spurtle is actually a round porridge stirrer but has been extended to other wooden instruments. Mostly Scottish usage but thanks for the reminder about Kerr, who is still kicking at the age of 87.

Spurtle is actually a round porridge stirrer but has been extended to other wooden instruments. Mostly Scottish usage but thanks for the reminder about Kerr, who is still kicking at the age of 87.

You're right, and I can't believe Kerr is still kicking. I have one of his cookbooks.

[Jenise]

He lives down the street from me (an hour's drive, but compared to the rest of the world that's down the street). I'd love to go visit him.

[Jenise]

Yes, for turning fish, I have a silicon-coated wide spatula with a handle.

Never had one that turned well. Instead I have three metal spatulas I grew up with with various length/width platforms and handles--they were my mom's. Love them to pieces. In fact one or two broke and Bob bondo'd them back together. Nothing works as well s them, nothing.

I used to have a cheap metal spatula that had worn down as thin as a razor. It could get under anything, but alas the metal finally cracked and broke. I still miss that turner.

Many a time, though, I've used my cleaver as a spatula by sticking the front end under whatever food, as I did this morning with a fried egg. It's always on the counter, and I don't have to fumble in a drawer.

I like the hard plastic ones because they will flex t get under something better than a steel one will and when they do wear it is like a sacrificial anode on a boat - better to toss the plastic lifter than to have to toss the pan. I even use them on all steel pans that don't need plastic implements.

Iguess it is just a matter of what you are used to.

I use this one - bought it almost 4 years ago.

[Jenise]

I like the hard plastic ones because they will flex t get under something better than a steel one will...I guess it is just a matter of what you are used to.

My issue is that they're usually so thick--they don't "get under". The two I've bought were the most highly rated by god knows who at two various times, along the lines of "we finally found a plastic spatula that works!". But I still didn't like them.

Mine is fairly flexible. You can try it out yourself and judge (if I haven't worn it out by the time they open the border again....)

[Jenise]

I did have one that was fairly thin and flexible, but it wouldn't pick up anything heavier than an egg. Tough choice.

I did have one that was fairly thin and flexible, but it wouldn't pick up anything heavier than an egg. Tough choice.

You could always get two and go at it from each side for heavier stuff! Although for really heavy stuff I use the big tongs or sometimes haul out the chuan (I have a rigid chuan, if I do say so myself!).

[Jenise]

I use tongs more than anything else. We recently had a tong comparison here--I have 16 pairs. Btw, the longest pair (barbecue length)? Hot tip: fantastic for weeding and clearly detritis out from under bushes. You don't have to bend over so far.

Hmm - next time I'm down there I'll check my salad for twigs and dandelions!

The foraging thing is all the rage, you know.

[Jenise]

Hmm - next time I'm down there I'll check my salad for twigs and dandelions!

And don't forget the worms. Good protein!

I've tasted roasted salter mealworms once but don't think it would catch on.

HE who has never met a metal utensil he couldn't resist using on a non stick pan LOVES the 8" Hexclad. It is very beautiful, heavy and a breeze to use and clean. As far a durability, we will see. Two previous ALL Clad sets bit the dust within 18 mo so we won't have to wait long. Now if only learning to use lower heat.

[Jenise]

So glad to hear! Love mine too!

Now if only learning to use lower heat.

That's funny. I am generally not inclined to use high heat, but in the past year I have experimented with hotter settings and I like the results. Some of that is add'l Maillard but also improved texture.

Is your 'He' burning a lot of food?