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Oct 31, 2009 08:59 PM

Lets see your favorite spatula?

Here is the work horse in my kitchen it's a old flint stainless arrowhead spatula cooking some scrapple over a freshley cleaned and seasoned wagner 1058a..Haven't found any spatula's as good as this one yet.Next with the wood handle is a browne stainless. I just picked this up last week but wish I would have looked alittle longer.The browne is too heavy and it isn't flexible plus the wood is wearing off on the edges after one hand wash and the wood is loose on the handle after the wash as well.Any suggestions?

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  1. Dexter-Russell makes a spatula like the wood-handled one you have, but with a plastic handle. 3x6, 3x7 and 3x8 inch sizes, with two different degrees of flexibility in the blade. I have the 3x6 in the stiffer thickness, but I'd prefer the thinner one, as their balance is more to my liking. I'll be picking one up on my next trip back to the USA. They're about 10 to 20 dollars at a restaurant supply store.

    1. That looks almost like a Dexter-Russell spatula.

      But then they all look alike.

      In term of suggestions, you can try to put some glue to keep the handle together. In term of wood start to wear off. Well, you can put tung oil on wood. This will keep the wood relatively water resistant. I do that for my wood handle knife.

      I use pure tung oil. Now, of course, I use it more than just for my knife handle. I also use it on my chopping block and wooden utensils.... I won't buy a whole bottle of pure tung oil for one wood handle.

      Alternatively, just get one with plastic handle, like these:

      1. I recommend this Lampson Sharpe. It is amazingly useful, has good flex, and the front edge is quite sharp, if you need to cut/chop into what you're cooking in the pan.

        3 Replies
        1. re: ciaolette

          Isn't that called a fish spatula?I want a solid spatula because I want to use it for pancakes and chopping up veggies and meats while on the gridde so I don't want food getting stuck in there while Im cooking and flipping.Sharp is good but I also want flexible and light.The one I have now is stiff and heavy.I could probably chop rocks with it:)

          1. re: sm1nts2escape

            Well , Lampson Sharp calls it a slotted turner. Other companies call a similar shape a fish spatula. regardless, I use it for almost everything, including pancakes and vegies and when browning ground meat, which I chop away at will it browns, and have never had a problem with anything getting stuck. But I respect everyone has different cooking technique, so if you don't want slots, Lampson Sharpe makes without, and with smaller slots, more like the flint you mention in original post. Good luck!

            1. re: sm1nts2escape

              Just a thought.. have you considered finding out what some of the Japanese restaurants use? They certainly give theirs a workout!

          2. That flint spatula is almost identical to the robinson (of the steak knife fame) spatula that I used for years. It was my second all time favorite. The spatula that I dream about, the spatula that I want to have kids with ;), my spatula nirvana is an old ekco spatula that was basically a stainless steel version of the images below.

            You can find this just about anywhere in cheap chrome (my dollar store even has one) but absolutely no where in s/s. I've been looking for this spatula for about 10 years. At some point I'm thinking about started a post in a few food forums and offering a reward- that's how badly I want this spatula. Seriously- I lay awake some nights thinking about it, that's how much I miss it.

            It's lightweight, flexible, sturdy, and, most importantly, has rounded edges that fit perfectly into the corners of my saucepans. Once you start stirring sauces with a slotted spatula with a flat edge, trust me, you'll never go back to a spoon.

            This probably doesn't help you much, but I thought I share some of my spatula angst. Thanks for listening :)

            7 Replies
            1. re: scott123

              Scott, do you like ebay? I have found that amazingly, one can find specific vintage items. Create a saved search for vintage ekco spatula, and see what happens. One that looks similar to your photo sold nov 2 for $1.99
              good luck!!!

              1. re: ciaolette

                Ebay is phenomenal for vintage items. I bought the steak knives of my dreams through ebay. I check there for the spatula every couple of weeks, but a saved search might not be a bad idea. Thanks.

                1. re: ciaolette

                  Update: The good news is that I found my spatula.

                  The bad news?

                  It's 35 bucks and there's still 2 days of bidding left!!!!!


                  $35+ for a 50+ year old used spatula? Really?

                  1. re: scott123


                    Why do this spatula cost a lot? Is it because it is forged? What is its advantageous over the modern spatula like Oxo or MIU?


                    But then, I also don't understand why Dexter-Russell turners/spatulas also cost a lot. It is not forged:


                    1. re: Chemicalkinetics

                      Chemicalkinetics, Ekco 'Forge' is just a brand name. There's nothing special about the manufacture of this spatula. It's just thin pressed stainless steel riveted to a small bent bar/tang, which is then riveted to a plastic handle. I'm relatively certain that, during the 50s, 60s and (and possibly even the 70s), Ekco sold millions of these, and, at the time of their sale, they were dirt cheap. And then they disappeared from the planet.

                      At least, I don't think there's anything special about the manufacture. It seems like 3 piece spatulas have gone the way of the dinosaur- maybe the extra set of rivets (on the head) drove the price up in some way and that's why these types of spatulas were phased out. I kind of doubt it, though. In recent years, I've seen three piece spatulas almost identical to mine in the dollar store- made out of cheap chrome plated steel.

                      As far as why this particular spatula costs so much, you've got me. Maybe I'm not alone in my appreciation for this model. For typical spatula uses, though, it's not that spectacular. It's very flexible, but you can buy flexible spatulas new. Personally, I treasure it for stirring bechamel, an extremely niche task (possibly just me?).

                      I'm thinking the price could be related to the color. Maybe there's someone with a pink fetish who wants to deck out a vintage kitchen. Or it could be sentimental. A lot of people grew up with these.

                      1. re: scott123


                        Oh yeah, now that I look at the photo. It is actually stamped. Good to know more about the history of these tools.

                        3 more hours. Let's us know if you win the bid.

                2. re: scott123

                  I do agree making sauces with the flint is great as you don't have to deglaze no where near as much due to being sharp.Now if they only made one that was shaped like the one I just bought and still haven't used yet.

                3. The heck with the spatula -- I want some of that gorgeous scrapple!