Utensils & Non-Stick Cookware
Since metallic utensils are not ideal for non-stick surfaces, what are some of the utensils you use when cooking with non-stick cookware. Specific names are a bonus : )
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Go-to favorite is a vaguely spoon-shaped silicone spatula. It doesn't matter what brand. The ones I reach for most often are of a single piece design, though, and they were Target store brand as I recall. We bought a couple of Kitchen Aid similar shaped spoon spatulas and now I know why they were closeout for 3 bucks at Marshalls: the head is kinda loose on the handle. It's not actually likely to fall off in use, but it *feels* unsteady to me.
It's best if they're either one piece or have wood or plastic handles. Metal handles might be an issue in deeper pots. We have some metal-handled large silicone spoons, and when I use them in the enameled cast iron pots I feel like I have to be careful not to let it scrape the side. It might be the only way to get a larger spoon, though, as the metal piece also underlies the silicone in the spoon. I don't believe it would hold its shape without that frame.
Wood can also be a fine choice. I guess all materials eventually get chewed up. Even the silicone spatulas can tear. Before the silicone became prevalent it was nylon stuff, which you still can buy, and that can get especially chewed up. When it comes to a large turner though, it may have to be nylon. We have a couple of silicone ones with metal inside (like the above mentioned spoon) but they are too thick for some applications. Works fine for us, but I can imagine some times when they might not suit.
I don't think specific brands are necessary; just look for materials instead and try what looks interesting. That said, Le Creuset makes a nice line of wood-handled silicone stuff in lots of shapes. Can be pricey, though.
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Soop
Apr 15, 2009 02:57 AM
Wooden spoon
silicone spatula
need to find some kind of coated whisk, but it isn't urgent.Here's a link to a thread about my spoon. The silicone is just generic I think, but it works fine.
http://chowhound.chow.com/topics/6098...
