Spatulas, Spoons and Kitchen Utensils

Match the utensil material to the cookware

Utensil material decides what it can touch. Silicone and nylon protect non-stick coatings but have temperature limits, so check the stated maximum for a spatula that sits in a hot pan. Wood and bamboo are gentle on pans and do not conduct heat, though they stain and should be hand washed. Stainless steel lasts and handles high heat but scratches non-stick surfaces, so keep it for stainless, cast iron and carbon steel pans. A head molded as one piece with the handle collects less food in the joint.

Sets, serving pieces and bulk packs

Utensil sets are counted in pieces, and a large set can include hooks, a stand or a case, so look at what the pieces actually are before judging a set. Serving pieces such as slotted spoons or tiered serving sets are meant for the table, while disposable spoons are sold in large cartons for catering. Pepper corers and similar gadgets are single-purpose. Check the length in inches: a short spatula suits small pans, while a longer handle keeps your hand away from the heat.

Questions about Spatulas, Spoons and Kitchen Utensils

Is silicone or wood better for non-stick pans?

Both protect the coating. Silicone tolerates heat up to its stated limit and is easy to clean, while wood is stiffer and does not melt but can stain and should be washed by hand. Avoid metal on non-stick surfaces.

Can I put wooden or bamboo utensils in the dishwasher?

It is best not to. Heat and long soaking dry out and crack wood and bamboo, and the glue in laminated pieces can fail. Wash by hand, dry promptly and rub in food-safe oil now and then.

How do I tell if a spatula is heat resistant?

Look for a stated maximum temperature, and for a head that is bonded or molded firmly to the handle. A spatula with no rating may soften or melt in a hot pan, so do not rest it against the edge.