Warm chocolate chip cookies that come off the sheet in one piece, brownies lifted cleanly from the corner of the pan, a fried egg that slides onto toast without breaking. A thin, flexible blade makes all the difference.
The details
These spatulas are made from 18/8 stainless steel, rolled thin enough to flex. That flexibility is the point: the blade bends just enough to slip flat under cookies, pastries, and eggs, then stays firm enough to lift them. A sturdier, thicker turner tends to push delicate food across the pan instead of getting underneath it.
The stainless steel handle is wrapped in a soft gray Santoprene grip, comfortable in the hand and secure even when your fingers are a little buttery. Stainless steel won't rust or hold onto flavors, and the whole spatula goes right in the dishwasher.
Because the blade is metal, these are best on stainless, cast iron, carbon steel, and uncoated baking sheets. For nonstick pans, reach for a nylon or silicone spatula instead.
Choose your size
Why we love it at Berry + Basil
Use it for
Moving cookies from the baking sheet to the cooling rack, lifting the first brownie out of the pan, flipping eggs and pancakes on a griddle or cast iron skillet, sliding cake layers onto a stand, and turning delicate fish fillets.
Specifications
Mini
Medium
Jumbo
The spatula bakers keep within arm's reach.