don't bake much. And the only kind of dough I've succeeded
with has been the sticky, gooey lovely mess that precedes
pizza. And so I'd never considered the benefits of owning
a spatula--until I received this girlie red one from Williams-Sonoma
as a gift. It was love at first sight. After all, it resists
heat up to 500°, making it the IDEAL implement for my
nonstick stir-fry pans. Lately, I seem to be centering my
meals around this beautiful tool. It resides on my stovetop
shelf, proudly placed among my trusty wooden spoons and metal
whisks. It's perfectly suited for stirring risotto, separating
cooking rice noodles, and divine for swirling my secret-recipe
chocolate mousse, just so. Yes, I am in love. -Malin
I second that emotion. There are several makers of silicone
spatulas: Williams-Sonoma, Le Creuset, even the Pampered Chef--and
they all do the job equally well. The Williams-Sonoma and
Le Creuset versions have the added bonus of vibrant color.
But good looks aside, the true beauty of these babies come
from within--within the magical silicone of which they're
comprised. If you've used heat-tempered rubber spatulas and
think you know what these are, think again. Heat tempered
spatulas crap out at 450°, but these babies go from 500°
- 600°, withstanding heavy-duty stovetop heat. You can
leave them sitting in a hot sauté pan with no ill effects.
They're flexible, last-drop scrapers that will keep you from
losing a drop of precious reduction. I use them for everything
from batter to stirfry to lifting crepes. Of my obnoxious
collection of utensils shown on the Gadgets a-Go-Go index
page, this is one of the few I used absolutely every day.
shown: large Le Creuset silicone spatula
in red from cooking.com, $11.95 (small and medium versions,
$5.95 and $6.95, respectively).