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scraper/spatula non scratching

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What is the safest scraper/spatula to remove fond from stainless steel or cast iron? I've been using hard plastic and wondering if I should get wood or bamboo. Wood seems like it would be too soft.
For non stick I only use silicone and only use non stick for eggs so fond is never an issue.
Thanks.

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  1. I've been using these bamboo ones that happened to be in my BFs kitchen when I moved in, and I really like them: http://www.pamperedchef.com/our_produ...

    You can get them in most kitchen supply stores, mine just happen to be Pampered Chef.

    1. <I've been using hard plastic and wondering if I should get wood or bamboo. Wood seems like it would be too soft.
      >

      They all work in my experience. Plastic is easier to clean than wood and bamboo, but wood and bamboo has better heat tolerance.

      1. For cast iron... I'd go with a METAL spatula/scraper!?! IMO, you'd have to really try HARD to damage that surface.

        If you're talking about getting fond (good brown GUNK) off bottom of pan to incorporate into a gravy/sauce... I'd add some kinda liquid... stock, wine, even water. Let the liquid do some of the work of loosening the goodness.

        1 Reply
        1. re: kseiverd

          kseiverd
          yes, that is what I'm talking about:
          getting the fond off the bottom of the pan,
          I use a liquid, I think my question was what material spatula to use
          also, the damage would not be to the pan but to the finish that some people refer to as the seasoning of the surface that prevents sticking

        2. I'm with kseiverd on this- go with the metal, preferably an old school, slightly flexible spatula with a 90° (not angled) front edge. That way you have a smooth, wide contact area and even pressure across the pan surface. The seasoning on a well-used pan is tougher than you might think, far more so than nonstick coatings.

          A metal spatula will serve you as a turner or a scraper and has several advantages over wood or bamboo: extreme heat tolerance, easy cleaning (no problem leaving one to soak awhile either) and virtually unlimited lifespan. I still use one from my mother's kitchen that was old fifty years ago when I was a kid.

          1. Why would you change? There's nothing wrong with hard plastic, while wood or bamboo are comparatively less effective and require maintenance. If the plastic spatula isn't hard enough, a metal turner wouldn't harm stainless steel or cast iron. But if you add liquid to the pan, either to make gravy or just to wash it, you shouldn't need the extra hardness.

            1 Reply
            1. re: John Francis

              <if you add liquid to the pan, either to make gravy or just to wash it, you shouldn't need the extra hardness.>

              Agree