Spatula

Doug D.

Administrator
Staff member
A good, straight-edged metal spatula can be very useful to the cast iron cook, especially for planing off crusty uneven spots which can form in an established seasoning surface. The benchmark brand seems to be the Dexter-Russell, but they can be a bit pricey. Saw this utensil line at Walmart over the weekend and picked one up. Didn't seem like I could go wrong for under $6.

http://www.walmart.com/browse/home/the-pioneer-woman-kitchen-tools/4044_1225301_1231327_1231604

The one I bought is apparently a Walmart exclusive:

http://www.walmart.com/ip/Pioneer-Woman-Rosewood-Handle-Jumbo-Turner/46429861

Nice, wide leading edge, and rounded corners to lessen the chance of gouging your seasoning.
 
My Flint Arrowhead spatulas and the Dexters have the edges ground smooth after being stamped. One might want to check the edges on a Pioneer to make sure they don't plane off more than just the uneven spots.

Hilditch
 
Follow up: I checked out the Pioneer spatulas at the local Walmart. Very sharp edges. “Buy the best and only cry once.”

Hilditch
 
Cutco manual knife sharpener to the rescue. The basic kind with the handle and two angled sharpening slots with plastic guides to maintain an angle against the stone. Don't use an electric model.

1. Grasp spatula blade (not handle) firmly, wrapping fingers around one side edge, thumb around the other.
2. Holding sharpener firmly on counter, draw leading edge of spatula blade lightly and completely thru end slot two or three times.
3. Turn spatula over in your hand and do the same to the other side, in the same slot.
4. Test for desired level of polish; repeat steps two and three if necessary.

Spend the $15 you just saved on more CI. "Waste not, want not."
 
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