Row with a paddle

A spatula is a necessary accessory in the kitchen. There are many requirements for it: strong and hard enough to lift, soft and thin enough not to damage, flexible enough to scrape off the walls, maneuverable enough to decorate, the right size and from the right material. Of course, there is no such thing as an all-in-one spatula. But once you decide why you need it, you can easily find the right one.

You can base it on what kind of frying pan you use. If it is cast iron or stainless steel, the best choice will be an iron fish spatula, in fact, one of the most versatile. But it can scratch the non-stick coating. These pans require plastic and wooden spatulas that glide perfectly over the surface without damaging it. However, none of them will be able to remove the remains of jam from the jar and clean the walls of the dishes from cream or dough as well as a silicone one.

In the photo from left to right: Matfer “Elveo” silicone spatula, Matfer wooden spoon , Matfer pastry spatula.

How to choose them?

1. 1. By type.

The most necessary :

In the photo from left to right: Matfer Exoglass plastic spatula, Matfer confectionery spatula, Matfer wooden spatulas - round and triangular .

1. 2. According to characteristics.

For cookware made of cast iron and stainless steel

Metal spatula

• Can cut the product,
• makes it possible to turn heavy products,
• has optimal rigidity for turning and pressing the product.
• A spatula with a short handle is easier to control.

In the photo: Matfer iron blades - simple and with perforation .

For non-stick cookware

Plastic spatula

• Does not damage the non-stick coating.
• The edge should be thin so that it is easy to pick up the product,
• should be moderately flexible and rigid so that the product is easy to lift,
• should not be too thick, otherwise it may damage the shape of the product,
• should not be too thin, otherwise the product will not be able to rise,
• must be heat-resistant so that the process does not boil down to cooking exclusively low-temperature dishes.

In the photo: Matfer Exoglass plastic spatula.

Silicone spatula

• Safe to work with
• many species have high heat resistance.
• Should be thick and firm enough to mix the dough,
• must be flexible enough to remove cream or dough from the sides of the dish,
• should be wide and thin so that it is possible to pick up the product from the surface.

matfer_lopatka_silikon_1.jpeg" alt="Lopatki" width="700" /> In the photo: silicone spatula Matfer “Elveo” 46 cm , 35 cm and 25 cm .

Wooden spatula

• Spatulas with an oblique edge are convenient for cleaning the bottom of dishes from food residues, and with a rounded edge - for cleaning high-walled frying pans.
• Bamboo blades are good, but short-lived and begin to split over time; beech blades are among the most durable.

In the photo: Matfer wooden spatulas: triangular , spoon .

For confectioners

Pastry spatula

• Multifunctional narrow spatulas are designed for working with confectionery products, mainly for decorating,
• suitable for distributing and spreading the product on a flat surface,
• The lengths of the spatula and handle are optimal for working with fragile elements, since your hands do not touch the dish during the process.

In the photo: pastry spatula (spatula) Matfer 49/35 cm , 38/25 cm , 25/12 cm .

Use, care and storage

• Spatulas tend to absorb odors, so it's best to have separate ones for different types of dishes, such as curries, jams and creams, and store them separately.
• Metal spatulas are great for use with cast iron pans, but for enamel cookware it is better to use silicone or wooden ones.
• Wooden paddles and wooden paddle elements can crack over time from excess moisture. To avoid this, about once a month you should lubricate them with oil (safe for food, of course) using a soft cloth. It's best not to use olive oil for this, as it can transfer off-flavors into your dishes. Also, it is better not to wash such spatulas in the dishwasher.
• It is better not to store pastry blades in an overcrowded drawer - they may lose their original shape, and it is almost impossible to straighten them back so that they become perfectly even again.
• Regardless of the material, it is better not to place the spatulas on a hot stove.