Reddit reviews: The best cooking utensils

We found 1,045 Reddit comments discussing the best cooking utensils. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 521 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

Top Reddit comments about Cooking Utensils:

u/kaidomac · 11 pointsr/seriouseats

>Some amazon reviews make it sounds much less forgiving than The Food Lab and that it calls for all types of specialized baking equipment.

tbh, cooking & baking are pretty simple. You mostly do just 3 things:

  1. You stir stuff
  2. You cut stuff
  3. You watch it to make sure it doesn't burn black on the stovetop or oven

    Now, based on those three things, you can also do:

  4. Advanced stirring techniques (kneading, electric hand mixer, stand mixer, Danish dough hook, etc.)
  5. Advanced chopping techniques (dough scraper, food processor, blender, etc.)
  6. Advanced heat tricks (grilling, etc.).

    lol @ "advanced". But that's more or less what it boils down to...stir & chop stuff up, and make sure it doesn't burn, haha. Why is that important to understand? Because of how actions are managed in the kitchen. The example I like to refer to is Newton & Gravity. When the apple fell on Newton's head & he figured out gravity, he basically spent a long time figuring out the formula for gravity, which in turn provides you with a simple one-line piece of information to learn. So you didn't have to go through all of that work, you simply had to "stand on the shoulders of giants" & benefit from their discovery process. All you're doing is walking through the steps that someone else figured out.

    Likewise, in cooking, unless you're contributing a new recipe to the culinary world, for the most part you're simply going to be following someone else's directions. Those directions are important because someone else has already gone through all of the hard work of figuring out how to make a particular recipe awesome, and all you have to do is follow their "formula"! The problem is that many cookbooks are crappy because they have no color pictures & barebones instructions.

    With Stella's Bravetart book, she gives you some history, color photos, and solid explanations about what you're doing. YOU don't have to do any of the labor of discovery or make it 200 times to get it perfect, all you have to do is follow her instructions! Regarding specialized baking equipment, yes, some of that will be required. If you want to make Twinkies, for example, you're going to need a canoe pan in order to get the shape right, you know? If you want to make muffins, you're going to need a muffin pan, and so on & so forth.


    One of the nice things, however, is that with most baking stuff, you can buy it for a reasonable cost off Amazon & keep it for a really long time. Like, the Norpor Cream Canoe pan is currently going for $27 shipped on Amazon & includes a cream injector tool, which sounds pretty expensive, but a box of Twinkies sells for upwards of $9 where I live, so for the price of 3 boxes of Twinkies, you can make unlimited Twinkies...red velvet topped stuffed with coconut cream & topped with shredded coconut, chocolate-dipped chocolate twinkies with buttercream frosting, white-chocolate & dark-chocolate-striped yellow-cake-mix twinkies with whipped cream frosting, etc. So if you like Twinkies, especially if you have kids or teach a class, you now have access to making really high-quality Twinkies for cheap at home!

    That may sound a little funny, but wait until you try something like her English muffins...it will ruin Thomas' for you for life, lol. Being able to not only make your own homemade creations, but being able to make amazing versions of them, is a dangerous skill to cultivate, hahaha. So as far as costs go, aside from raw materials, you will need a base set of baking tools, and then whatever specialized tools you need to for whatever particular type of recipe you're going after. It does pay to invest in better-quality tools, when available. For me, being on a budget, that simply means spacing out the purchases over time to allow both my collection & skill set to grow over time. For example, I'd highly recommend Stella's recommended 9x13" pan here:


    It's pretty pricey for just a pan, but it's not only easy to work with, but also gives amazing results! I'm never going back to regular cheapo pans again! Plus, I always use her foil trick, where you wrap one sheet of aluminum foil horizontally & one vertically, and that way you can (1) lift the baked good out easily after cooking, and (2) never have to wash the pan, because it never gets dirty! Genius! And it's a fairly heavy-duty pan, so I can see myself keeping this for ten or twenty years, easily.

    There are two other tools I always recommend for baking. The first is called a Danish dough whisk, which is a flat version of a whisk. It's amaaaaaazing for hand-stirring doughs & batters! Looks funny, but does an amazing job. I have several (a couple large ones & a small one) & they are amazing for everything from pancake batter to blondies:


    Second, there is a crazy-expensive ($25, no joke) spoon that I HIGHLY recommend:


    This is basically a combination of a spoon & a spatula. It's absolutely incredible to use in a skillet or in a bowl, because you can manipulate large amounts of food (batter, dough, sauces, etc.), but ALSO scrape the pan with it. So if you're pouring say brownie batter into your pan, you can use the spoon portion to pull the batter in, and then use the flexible tip to scrape the bowl clean...no more fussing with a wooden spoon & a spatula! Sounds like a small thing, like a really minor issue, but I can't live without this or my Danish whisk, haha!


    Anyway, recipe-wise, again, everything is pretty much laid out for you. You can dive into any recipe, read up on the section, go through the recipe, and get really great results. I've hit a homerun on pretty much every recipe I've tried the first time out, which is pretty rare when you're cooking stuff for the first time! I'd say Bravetart is actually one of the best baking books to start out with, not because it walks you through the "101" class of baking basics, but because everything is so well-explained that it's really easy to be successful because she has not only done the research to make really amazing recipes, but has also taken the guesswork out of the recipe, which a lot of other cookbooks don't bother doing, which can be extremely frustrating!

    Also unlike a lot of other cookbooks, every recipe I've tried has been a homerun, which is pretty great because I feel like a lot of cookbooks are centered around a few really amazing recipes & then the rest are variations or fillers. Kind of like how a lot of music albums have one or two "hits" & then have pretty lame songs for the rest of the tracks, lol. My family, friends, and coworkers think I'm some kind of baking genius when I bring stuff in from her cookbook. /u/TheBraveTart I owe you lunch sometime lol.
u/NotaHokieCyclist · 10 pointsr/anime

Poor ass anime fan's guide to cooking dish 6

This episode is absolutely golden. Just know that I can write three separate posts for what's been covered today

Lesson 6: I mean, Nikumi appears. You know what it is

Let's talk about veggies. (I'm too poor to talk about good meat. I'll leave that to others) There's only one rule that matters here: Quality and Freshness are all that matter. Price usually follows anyway.

No hyperbole, fresh veggies in season may be a poor cook's favorite ingredient. The amount of great flavor, matched with the great texture, is incredible. Which is why it makes sense that Isshiki and Polar Star have their own farm to ensure ABSOLUTE quality. Plus, good veggies are cheaper. (wut? but that's for later)

Plants have an optimal lifecycle, which means there's a point in time in the year when the best ones are harvested. This is more or less the natural season for veggies and fruits. This is why apples taste the best in the fall, sweet onions are best in spring, and summer corn is bae.

But then, especially in the USA, you can find all these veggies year round. What's that mean? These are mostly subpar ones unnaturally made to be harvested off season, and often aren't as good. Or they are shipped halfway across the world where the season is different, compromising on quality. Oh and both of these sound like a lot of effort right? Yeah that's right, off season veggies are often MORE EXPENSIVE for inferior quality. Talk about a garbage deal...

This all ties in to Isshiki's mackerel dish with the theme of "spring". Timely dishes aren't just nice thematically, they literally taste best in that season and provide a quality you can't match any other time in the year.

Let's talk "local", and "regional specialties". Remember that freshness and quality are all that matter. Local is usually a great way to provide that, since shipping is quick and cheap. Similarly, say Peru may have the best potatoes in the world (baseless rumor), but if you live in Idaho, buying anything but your regional specialty would be idiocy.

But then why didn't I use those as my main rule? That's because they are imperfect guidelines unlike my rule. There are a lot of "local" hacks who sell subpar product at three times the price. Don't get fooled by those. Further, some imports just do things so well, they break the rules, like mangos or papayas.

This is getting really long so let me finish by returning to the grand narrative: How to become a badass cook. Great ingredients shift with the season, mostly with their prices. Buy amazing cheap produce and shift your cooking style accordingly. It takes a bit of effort, but you'll absolutely blow away pretentious recipe drones, AND spend a quarter of the cost.

Ingredients of the day:

shoutout to last lesson: "don needs more impact, that means fat". damn right


A very powerful fresh spice/ingredient, it offers a different flavor roasted or unroasted. Goes super well with Beef and pork. Often overused, especially roasted tho so watch out. Matches well with other flavors, which is why Megumi can mix it with honey, miso, and sake without making it overcomplicated. Can be used powdered, but please buy fresh. It isn't that expensive and makes all the difference in the world.


Another powerful fresh spice, it adds a sting to foods. Very neutral, pickled ginger is used to reset your mouth in sushi places. Aroma and freshness are paramount, so when buying break it in half at the store and smell the cut. If it doesn't figuratively blow your clothes off, it's almost not worth buying. Goes amazingly well with pork. Also as a top garnish

Skill/Gear of the day: Poking the pot/pan, the non chopstick edition

So I've already said that chopsticks are like the best tools of all time to manipulate stuff in the pan, but some people can't use them. To those people I'd say go learn, but here are some alternatives.

Wooden paddle: Great thing to stir stuff around, and sometimes scrape things off the bottom of pans. Don't worry about burning it, since it's just wood. Extra fiber man.

Silicone paddle/spatula: A very modern tool, great for getting the last bit of sauce out of bowls or pans. Can melt tho, so be careful with heat. Also soft, which is great for some things, bad for others. Which is why you have the wooden one too.

metal turner: Flexy metal thing, it's great for shoving under stuck steak or chops to get them off pans. Great for stainless or iron, don't use on alu or nonstick.

Most of these are redundant. Just buy one you like best, or maybe two.

Poor Ass recipe of the day DON TIME BITCHES

Presentation of the day: symmetry

When you have many repeating elements in your food, try to organize them in some kind of symmetry or pattern if you can. The don already linked would look like ass if the steaks were just jumbled on.


Tell me what improvements I can make to this guide! I hope that by episode 10 I won't be seeing any more cereal comments in these rewatches!

part 1
||||part 2
|||part 3
|||Part 4
|||Part 5

u/gaqua · 15 pointsr/Cooking
  1. A good, sharp chef's knife. Nothing fancy, I use a Dexter that I got for like $20 and have it resharpened. You can get a lot nicer, but you don't have to. The first kitchen I ever worked at (20 years ago) used knives almost exactly like this.

  2. A good meat thermometer. I use this one which works similarly to a ThermaPen but without the ridiculous ~$90 cost.

  3. A good cast iron skillet can be pretty versatile. Cast iron holds heat very well, which means that it's great for stuff like searing steaks.

  4. Some cheap, non-stick frying pans. I recommend getting cheap ones because once the coating starts coming off (and it always does at some point, it seems) you're going to throw them away and get new ones. You can spend $300+ like I did once and get high-end stuff like All-Clad or whatever, but even if you're super careful and use only wood and silicone utensils to cook on it, it'll still start peeling its coating, and then All-Clad will say you used metal silverware on it and your warranty is invalid, blah blah blah, and that's more hassle than you need. Just get cheap ones.

  5. Now THIS is where you can spend some legit money. A tri-ply, high quality frying pan without a non-stick coating. These are great for making pan sauces while you cook, etc. I made a chicken, garlic, and olive oil with a red wine vinegar based pan sauce with this pan (well, and some baking dishes) that was incredible. All-Clad is the industry standard but the Tramontina stuff is 1/2 the price or less and built to near the same level of quality.

  6. A nice, enameled Dutch Oven, whether it be from Le Creuset or Tramontina, these are the best for stews, soups, chili...etc. Hold heat forever, well built, and easy to clean.

  7. A good fish spatula, which I almost never use to cook fish. It's actually just the best shape for omelets, eggs, whatever. Flipping anything in a pan with a utensil like this is awesome.

  8. A thick ceramic baking dish for making things like lasagna or casseroles or even just roasting meats/veggies.

  9. Believe it or not, cookie sheets covered with heavy duty aluminum foil are how I do a lot of my oven roasting of small things, like diced veggies or potatoes. They work perfectly and being so large they're able to be spread out so they get roasted on all edges for a little extra flavor. Brussel sprouts & diced bacon in a cast iron skillet to start and then dump them onto this and blast them in the oven at 425 for 15-20 minutes and you'll have a great side dish.

  10. No matter how careful you are, you're going to get something caked on or get a dish so dirty you think it's uncleanable. For that, I recommend Barkeeper's Friend which is an awesome powdered cleaner. Add a little water, use a paper towel and this stuff to make a paste, leave it in the pan for a few minutes, then rinse. I have yet to see this fail. Awesome stuff. Saved some pans.

    There are lots of other things I use daily:

u/wine-o-saur · 3 pointsr/Cooking

I know you said no to utensils, but I think these are possible exceptions:

Microplane grater - Best grater ever. Amazing for garlic, ginger, hard spices, cheese, citrus zest, chocolate shavings, etc. etc. I have one, and would be happy to have another just because they're so useful.

Victorinox tomato/steak/utility knife - This knife is marketed in three different ways because they're just so damn handy. I'd just go for whichever is cheapest, they're all the same. Incredible knife for little jobs that always seems supernaturally sharp. Cuts cleanly through even the ripest tomatoes, sails through thick-skinned limes, dices ginger like no other, slices garlic paper-thin, neat and tidy (and un-squished) sushi rolls, bagels, etc. etc. I have 3 and would be happy to have another. I've given plenty of these as gifts and they're always appreciated.

Silicone spatula/spoonula - Pretty much every other cooking utensil has grown dusty and unused since I got my silicone spoonula. More heat-resistant than plastic or wooden alternatives, so nothing bad happens when you leave it resting on the pan. Insanely easy to clean. Amazing for getting every last bit of sauce/icing/batter/etc. Best thing ever for cooking omelets or scrambled eggs. I wash mine immediately after use every time because I know I'll be using it again soon. I would happily replace every wooden spoon and plastic spatula in my kitchen with one of these. Then I'd have 6, and I would be very happy.

SilPats. Best thing to put on your baking sheet, ever. Also provides a great work-surface for sticky doughs/batters, melted chocolate, caramel, etc. You don't really need multiples of these I suppose, but I certainly wouldn't complain.

u/ChefGuru · 9 pointsr/AskCulinary

I'll throw my vote in for a sharpening stone. If he doesn't already have a nice sharpening set, maybe consider getting him something like a nice diamond sharpening stone; I've seen them for $50 or less.

Tools are always nice. Here are some suggestions to think about:
~ microplane grater
~ Japanese mandolines can be fun to have around.
~ Fish spatulas can be a handy tool.
~ Does he have a good quality peeler? Everyone has a "normal" peeler, but I like to have a good quality horizontal peeler, like one of these, to use sometimes.
~ Does he do a lot of baking? If so, maybe some silicone baking mats for his baking sheets, or maybe some parchment paper.
~ Does he like to use fresh citrus juice very much? Does he have a citrus reamer?
~ Does he like to use fresh garlic? Maybe a garlic press?
~ Silicone spatulas?
~ Does he have a pepper grinder for fresh ground pepper?
~ Does he have a set of mise en place bowls or something to use to keep his stuff organized when he's working?
~ Does he have a scale? You can find plenty of options for home-use digital scales that can weigh up to 11 or 12 pounds, and use either pounds, or grams (if he's doing anything metric.)
~ Something like a good quality cast iron pan can be a lifetime investment, because if they're well cared for, he'll be able to pass it on to his grandkids someday.
~ A dutch oven will always be useful to serious home cooks. The enameled cast iron type are very popular, but they come in many different sizes and shapes, so keep that in mind when picking one out.
~ Knives are always nice. Paring knife, utility knife, serrated slicer, etc.

Those are just a few suggestions that popped into mind. Good luck, I hope you find something nice for him.

u/skeeterbitten · 2 pointsr/AskReddit

You need to get in the habit and then once you are eating them regularly, you will likely find you enjoy them and crave them. When I get into a junk food rut, all I crave is more junk food. If I can get my self back to fruit and veg, I actually start craving that.

For fruits, try smoothies. Start out adding something to sweeten them, like a big spoonful of honey, and as you drink more of them, you'll likely need less and less of the honey (I think just the fruit is sweet enough now). I always have a small banana and some strawberries (fresh when in season, but frozen other times). To that I add depending on what's in season or available: blueberries, raspberries (both good for fiber), kiwi, melons (watermelon adds a lot of sweetness), pear, peach, grapes. For liquid I use lowfat, unsweetened almond milk (but I used skim milk before becoming lactose intolerant). You don't need much. Blend it well. Add some ice for a nice crunch when it's hot out. Not too much of anything, even with fruit the calories can add up.

Vegetables. You need to start off with easy things so you'll actually try them. I like to saute (in a T or two of olive oil) sliced zucchini and yellow squash with onion. Finish with a little salt. Love that stuff.

I love soups because I cook once and then can just heat up a bowl for days or even freeze portions for quick meals later. I got an immersion blender and now blended soups are so much easier to make. Some recipes I like:

red pepper soup. I love, love the flavor of this and it's low cal.

Orange soup: butternut squash, carrots, parsnips, yams, onion, yellow squash, ginger, broth. You can roast the veggies if you like or use them raw, and you don't need all of them, just some combo of these. Cook veggies and peeled ginger (lots of ginger) in water+bullion (or stock, I use vegetable stock, chicken would be fine) until everything is tender. Add a jar or two of roasted red peppers. Blend with immersion blender. You can add a little sour cream or creme fraiche when serving for some fat.

Broccoli soup: Saute some sliced onion in olive oil. Add lots of broccoli (mostly the tops, not too much stem), a peeled and sliced potato or two, some broth (water+bullion is fine), and simmer until tender. Season with black pepper and garlic powder (if you like garlic). Enjoy. You can add some creme fraiche or sour cream if you like.

A tasty non-soup recipe.

u/Thetek9 · 2 pointsr/ketorecipes

It’s really not hard but once you try it, you won’t go back. The biggest key is to not overcook eggs.

My version is a little different. I trust /u/J_Kenji_Lopez-Alt and Serious Eats on all things related to the science of cooking. For that reason, I will salt my eggs first.

The Approach:

  1. Salt and beat your eggs first
  2. Heat a good chunk of butter up until it brows over medium high heat
  3. Turn down heat to medium, add in eggs
  4. Continuously stir your eggs, doing your best to prevent the eggs from sticking to your pan
  5. If you feel they’re sticking faster than you can keep up with, pull the pan away from the heat. Catch up on your stirring and back on the heat
  6. Once they’re about done (you want them formed but a little runny), turn off the heat and add a spoon of sour cream
  7. Add chives (if you’d like) and plate immediately

    I’d recommend giving this a try before you introduce other ingredients in. But overall its simple, just requires attention, and produces amazing results. Also, if you cook eggs a lot, buy a cheaper non stick. The kevlar coating will eventually wear off, so it doesn’t make sense to buy expensive non-stick pans. A $15-25 pan is all you need, think of it as being a 1-2 year disposable. And no, your cast iron is not AS good. It may be good, but its properties do not scientifally match the non-stick.

    I love my Farberware 8” for 1-4 eggs. Anymore and you’ll want to size up to the 10”. And don’t heat to high or use metal utensils, it will strip the coating and you’ll have to replace more often. Silicone spatula is ideal.
u/sweetmercy · 2 pointsr/Cooking

As far as pie crusts go, there are a few tricks that go a long way to making a good crust, but the most important I've found is this: Don't over-handle the dough. It's not going to be a fully cohesive mass until you press it together. Don't add more water to make it one. Add just enough to get it to come together when squeezed.

If you want to focus on fillings, then go to trader joe's and get a pie crust in the refrigerator section. It's a good substitute for homemade. Another option: a cookie/graham crust. There's so many options there, too. You can use traditional graham crackers, but you can also use oreos, gingersnaps, shortbread cookies, etc. Add some crushed pretzels, pecans, hazelnuts, whatever for extra flavor. They're perfect for any cream pies (chocolate cream, coconut cream, banana cream, etc). Also, graham cracker crusts will hold together better and taste better if you bake them for 10 minutes or so then cool before filling.

When using a pudding/pastry cream filling, brush the crust (either pastry or crumb crust) with a thin layer of ganache and chill before filling. This keeps the crust from getting soggy and, let's face it, a bit of chocolate is always a good addition.

As far as cookies: don't over-bake. The most common problem I see is people over-bake them because they don't realize there's carry-over from being in the oven (they continue to cook after you remove them), so they end up with hard, over-baked cookies. Drop cookies are generally the easiest for novices and there's a billion varieties to choose from. Pay attention to the recipe; some cookie doughs need to be chilled before baking, some don't. Bake on parchment, then slide the whole thing off the pan onto a rack after pulling them out of the oven. Don't panic if they seem slightly under-done...remember the carryover.

A few more cookie tips:

  • Don't over crowd the pan. Remember that nearly every cookie dough will spread some as it bakes so don't put them too close together or you'll end up with one big cookie.
  • Use quality ingredients. This is true for most anything you make...you can't get good results with lousy ingredients.
  • Use unsalted butter and add salt yourself. Unsalted butter is fresher and the difference shines through.
  • have all the ingredients at room temp before starting. The only exception to this is some shortbread recipes that call for cold butter.
  • Preheat your oven. It should already be to temp before you put the cookies in the oven.
  • Always check the cookies at the minimum baking time in the recipe. For example, if it says bake for 8-10 minutes, check them at 8 minutes.
  • if you're making a rolled cookie, only roll a portion at a time, and keep the rest chilled. Roll between sheets of parchment or waxed paper to an even thickness, using a minimal amount of flour to prevent sticking. And save all the scraps to re-roll at one time.
  • a fish turner makes the perfect cookie spatula due to its thinness.

    Relax and have fun with it. :)

u/impecuniousyouth · 7 pointsr/college

Is your apartment unfurnished? If so you will need some basic furnishings:

  • a table
  • some chairs to go with that table
  • comfortable seating of some sort- possibly a couch (a futon is nice if you are going to possibly have guests sleep over) or love seat or upholstered chair of some sort
  • a TV if you feel like you want one (optional)
  • a bed and a mattress and some bedding and sheets (obviously)
  • a bedside table (optional)
  • somewhere to store your clothing if your room does not come with a closet already

    As far as basic living supplies go:

  • 4 spoons, knives, forks
  • mugs
  • 2 dinner plates, bowls
  • some knives for cooking
  • cutting board
  • mixing bowl
  • spatula (HEAT RESISTANT) and turner and spoons for mixing. Also possibly a whisk but really you could usually get the job done with a fork
  • cheap set of pots & pans
  • a cookie sheet
  • a fan is usually useful for some airflow
  • microwave if this is already not included
  • books just for fun
  • cleaning supplies: shower cleaner, clorox wipes, swiffer, toilet cleaner, dish soap, windex
  • plunger & toilet brush

    School supplies in college are pretty basic- you don't need much, but depending on your major this could go waaay up or down. But as far as I'm concerned your basic supplies are as follows:

  • laptop (optional- there are always computers everywhere anyway, laptops are just convenient)

  • notebooks and folders OR binder with looseleaf paper, depending on your organizational preference

  • stapler

  • pens and pencils (I like to have two different colors for pens)

  • calculator (if you will be taking math courses- go for scientific because a lot of the time graphing is not allowed)

    Things to consider:

  • Will you be paying for wifi and/or basic cable (if you want a TV)?

  • Is your lease for a year or X months? If it is a year, will you have to sublease while you're away for the summer (if you are going away)?

  • How far from campus do you live? What does the general area look like? Are you going to have to take public transportation different places? Know the area.

    I know its scary, but living alone is great, and studying in a university is really not a huge deal once you get into the rhythm of things. You'll do great, kid.
u/BungleSim · 22 pointsr/Pizza

I used the dough mix from Detroit Style Pizza Co. and the 10x14 pan from them as well. I would have to weigh the dough mix to figure out what's in it but there is a big pack of flour (not sure what kind but I'm assuming AP would work fine) (EDIT: 3 cups flour but I can't determine how much salt) and a small pack of yeast and sugar. The yeast did not activate so I ended up using my own and eyeballing what was in the packet. Turned out to be about 1 teaspoon of yeast and about 1/2+ teaspoon of sugar.


  1. Let yeast and sugar activate in 1 cup of warm (95 degrees F) water for 10 minutes or until frothy
  2. Add water/yeast/sugar to 3 cups flour in large mixing bowl, mix with wooden spoon until ball is formed
  3. With oiled hands, kneed dough ~20 times
  4. This step isn't necessary but I made the dough ahead of time and put it into the fridge for 24 hours. Can refrigerate up to 48 hours.
  5. If refrigerated dough, take out of fridge and let sit on counter for an hour
  6. Oil pan and spread dough out to all edges. Cover pan with plastic wrap and let dough proof in warm area for 3 hours.

    Sauce - I use Jersey Italian Gravy Pizza Sauce as it tastes great and saves me time if I don't feel like making it myself

    Cheese - I use a 50/50 mix of dry aged, whole milk (full fat) mozzarella and muenster cheese

    Pepperoni - I think the best pepperoni on a pizza is the kind that curls up and chars at the edges to form little grease cups. I will have to look at the label when I get home to find out which brand I used but this one I used Carando pepperoni and it worked really well. I always refer to /u/J_Kenji_Lopez-Alt's study on pepperoni curl. My slices were about 2-3mm thick.


  7. Instructions say to preheat oven to 450 degrees F, but I always do 500 degrees F.
  8. After dough has proofed and you've heated the sauce up in a pan, spread sauce on dough going almost all the way to the edge. Some would say this isn't authentic Detroit style, but I'm from Detroit so shut up. You can do it this way or you can skip to step 3 and put the sauce on after it comes out of the oven. I don't care.
  9. Shred and spread cheese liberally over the entire pizza from edge to edge and corner to corner. You really shouldn't be able to see much of the sauce beneath.
  10. Add toppings. Pepperoni to the edges!
  11. Pop into oven for 15-18 minutes or until cheese has browned on top in spots. If the cheese is still consistently white then it's not done!
  12. Use a metal spatula to break the now caramelized cheese from the perimeter of the pan and slide the pizza onto a cutting board.
  13. Slice and enjoy your masterpiece!

    EDIT: I used Carando pepperoni and there were 3 cups of flour in the packet but I don't know how much salt is in there.
u/englishmuff · 5 pointsr/castiron

I have to agree with cboss911 on one thing. It seems to be either about cooking or seasoning. I'd prefer to cook with my skillets. What good is a seasoned skillet if you don't cook. But if you cook, a skillet will season by itself while you benefit from the food.

But here's how I clean (or don't clean) mine. After making a dish, casserole, bread, or bacon or whatever...I wipe out the pan with a paper towel or terri cloth. Then I warm up the pan again with a little oil spread around with a silicone basting brush while I do the other dishes. Then I wipe it out again. Sometimes I scrape it. If there is anything that needs scraped I use oil and a metal turner to scrape it off. It will eventually smooth the surface especially on rough Lodge skillets. I love my results. I'm not saying other methods are bad, there are many. Find the one you like. I've shared my favorite with you. Happy Cooking! (as opposed to happy seasoning)

Oh! Almost forgot. Eggs should slip right out of the pan as if it were teflon! Don't be afraid to use Pam either. It doesn't hurt anything and sure helps if you are in a sticky situation.

u/sunflowerwater · 3 pointsr/AsianBeauty


I haven't received it yet, but I should get it with then next couple of days. It's not prime, but supposedly it ships and delivers in a few days. I chose this one because I'm a bit cheap and it looks like it will last me. According to the reviews, it seems to me it will last better than the rubber ones? I could update you if you want to see if I think it works? You could also enter "every last drop beauty tool" into the search in amazon or ebay (not too sure about the sellers on ebay, but overall i've had a good experience on ebay so far, better on amazon with a prime student account) so you can decide if you think the rubbery elastic one or stainless steel tool will work best for you and/or your budget. It appears to me that the metal one will fit into the glossier milky jelly and can scrape the last of what I have (several uses left, but the dispenser wont pick up much anymore! I always have this problem with the cleansers I choose and hate wasting bc of how much I pay for the cleanser!!)

I have two glossier MJCs still...

Hope this helps and isn't too messy :)

EDIT: The life hacks seemed a bit much for me so I resorted to this lol... You can search "every last drop beauty tool" into google, I think there are other sites like target, walgreens etc if you don't buy from amazon/ebay! Not sure about the shipping

u/three18ti · 1 pointr/Pizza

Holy crap! I think you replied to another one of my posts and I didn't realize it was you! I've never had a celebrity reply to one of my posts ;) Thanks for the recipe, I've been loving it, now I just need to perfect it!

> If you read the recipe,

READ?!?! Certainly you don't expect me to READ! :)

> you'll see that you're in charge of tweaking the yeast so that the dough is between double and triple the volume by the time you make it,

Is there a good way to tell, I've been kinda eyeballing it, and it seems like it could be 2-3x the volume...

> How soft and how manageable is the dough?

Uhh... I don't really know how to quantify softness and manageability... I don't really have anything else to compare it to, of my friends I am the most studied and experienced... (which is not much!)

I can't for the life of me figure out how to make the pizza round... and when I go to shape it by hand I make holes, make it uneven, and then I tend to get frustrated and bust out the rolling pin (which REALLY makes things not round)... When cooked the dough is more dense than I'd like, I don't really get that fluffly "ny style" crust that I'm after.

> If it's a little stiff, you might try increasing the water by 1%, and, if it's still too stiff, you can't try another 1%.

Why can't I try another 1%? I actually think I increased the water by 3% this last go and it didn't turn out too bad...

> What's your altitude?

5,436 feet

> Btw, I'm not sure if you've come across this in your research, but I find that high altitude baking is an advantage, not a handicap, as it seems to do quite a lot for oven spring.

I am not a baker... if this is considered baking I should give up now. I cannot bake, no mater how hard I try.

There seems to be two things at play with the altitude, first being the dry/arid climate makes the flour dryer and "thirstier", and the second being the lower barometric pressure which allows doughs to "rise easier"?

What about tools? I've been using a rubber scraper to mix my flour into my water... Would a dough whisk help? Maybe this?. I was considering a standup mixer, but a $150 investment is kinda large for something I'll only use to make pizza dough with (I don't make bread... which is my understanding that the only other thing the standup mixer would be good for?)... alternatively a food processor seems to be able to be a dough mixer (and is the same $150 investment)? (Which I could use for making other things)

Thanks for taking the time to reply! I really appreciate it!

u/dutchesse · 14 pointsr/Indiemakeupandmore

Honestly? You will screw up once or twice when you first start, but generally, it's a fairly easy process and you'll save yourself a lot of money in the long run by doing it yourself.

Just to give you an idea of how I do it, here are the items I use. If you have Amazon Student/Prime, it'll be even easier:

  • 26mm palette (this one is $19/3)

  • Pipettes

  • Jojoba oil

  • Double-ended spatula

  • Alcohol (I believe mine is 70%, but I'm not able to check on that. Either way, if you're living in a dorm, this is something you may want to have anyways in a first aid kit)

    For me, I mix it in small tupperware (obviously, I don't use this for storing food at anymore). For 2 small packets of Shiro samples (or even a minijar (both of which fit comfortably in the aforementioned palette)), I use a mixture of no more than 3 drops of jojoba oil and use alcohol to mix it into a paste, of which I then place into the aluminum palette.

    You don't want to use an excessive amount of the oil because then it will almost never dry and dilute the color. Whereas, alcohol evaporates out faster so you want to use more of the alcohol than the jojoba oil (or whatever binding solution you choose). Once it gets dried down to a certain point, you can press if you choose to, but I never feel I need to when I do it this way because it's generally pretty uniform.

    I know dorm rooms are crampy, but you can do this anywhere once you get the hang of it and for cheaper than having someone else do it (especially if you take into consideration the excessive shipping costs--which will be more than the cost of what you'd be using for some of these products alone).

    ETA: Added details.
u/mckatze · 2 pointsr/Cooking

We make home made mayo all the time with an immersion blender. You have to be careful to use a container that is only slightly larger than the head of the blender. I've got this one and the cup is the perfect size. This way it can create the vortex you need to slowly pull the oil in to the egg and mix it.

Also, we found that safflower oil is a great base. You can add in more flavorful oils that would potentially be overpowering or cause the mayo to be too thick, like extra virgin olive oil, bacon fat, hot sesame, or coconut oil. Usually we do about 1/4th cup of the flavorful oil we want and 3/4ths cup of the safflower oil. You can adjust based on preferences but coconut oil and bacon fat will make extremely thick/chunky mayonnaise. Bragg's raw cider vinegar is also absolutely amazing in mayo, and so is malt vinegar. Oh, also, if you like it spicy grate a shitload of fresh horse radish in there. It's delicious.

I think my favorite so far was maple bacon fat mayo, followed by hot sesame oil mayo.

u/tdohz · 3 pointsr/Baking

In addition to the great advice here, if you're looking to seriously get into baking, make sure you have the right tools. At a minimum, you're going to want a spatula (this kind, not a flipper/turner), a good-size mixing bowl (preferably multiple in different sizes), a baking/cooking sheet, and a good whisk. If you can spring for more, get a hand-mixer or best of all, a stand mixer will save you an incredible amount of time and effort. There's nothing more frustrating then spending a ton of time mixing something by hand, only to have it not come out right in the end. I've found that with electronic mixing, that frustration diminishes somewhat since it didn't take me 20 minutes and a sore arm to get egg whites to stiff peaks.

A bit more specialized, but useful if you end up baking a lot of these types of things: a pastry blender for pie crusts, a bread knife for bread and cake trimming, offset spatula & pastry tips if you're doing a lot of cake decorating. DON'T get a pastry bag; ziplock bags with the tip snipped off work just great and the cleanup is way easier. Also, of course, whatever baking vessels are appropriate for what you want to make (cake pan, pie tin, muffin tin, etc.)

A random specific recommendation: if/when you decide to make pie crusts by hand (highly recommended; totally worth it), I swear by this recipe (and subsequent tips for rolling out the crust). The recipe is simplicity itself, doesn't use shortening or lard (which gross me out for some reason), and has an incredible taste and texture.

u/sinfulsamaritan · 2 pointsr/castiron

I have this one (Dexter, $15 on Amazon but totally worth it) and love it. Gets right in those rounded corners, sturdy and not too flexy, and the wood handle is very comfortable. It's all I use on my three cast irons, and it works phenomenally.

The idea here is that a steel spatula will, over time and repeated use, help scrape down the little "peaks" of iron that make the surface uneven—this, combined with filling the "valleys" with delicious polymerized fat, will eventually lead to a glassy, flat surface that requires only a tiny bit of oil to cook foods without sticking (a.k.a. a damned well-seasoned pan).

u/bridget1989 · 2 pointsr/Random_Acts_Of_Amazon

Cheer me up, Scotty!

On your situation: Christian or not, you've got to tell this person to pay up or get out. They have been taking SERIOUS advantage of your situation, and they likely know that. They see you as a friend and family member that will let them act in any way they please and you'll be okay with it, because you've shown them that to be true. Seriously, tell them to pay what they owe or get out, and if they choose to stay, tell them the rules will be changing, that rent and utilities will be due on a certain day EVERY month, no exceptions, with a late fee like all other landlords do. I HIGHLY recommend doing this because it will save your sanity and kindness! If you have horrid experiences being nice to people, you are less likely to do those same nice things for people in the future because you were stepped on the first time around.

My story: Had a college suitemate, who lived in the same dorm suite but not the same room as me. She would come home, go in her room, lock the door, and sit in there all day every day. Never socialized. The other 3 girls always ALWAYS kept our doors open and hung out together and chatted. She had maybe 1 guest over every 2 weeks. She was a recluse.

One day I noticed my shampoo had been moved out of its place in my basket. (I'm OCD and like to have perfect order, but anyone would have noticed their shampoo was this far away from its destination.) I noticed Mystery Roommate didn't have any shampoo in her bottle, so I put mine back IN place, with a hair draped across it, and two eye lashes near the bottle spout. I asked the other girls if it was them, and they all denied it, duh, because you don't just go using another girl's shampoo without asking. So I told them about the hair placement. Yes it was petty, but I had to know. So after she took a shower, I went in there, and all 3 hairs were gone, and my bottle was wet. A few days later, I asked her, "Hey, have you been using my shampoo?" She said, "No, why would I use your things? I have my own shampoo." I looked in her basked, and she had replaced her bottle with a brand new full bottle. FOR REAL?! Just tell me you used your shampoo and we'll be fine. But she lied about it, something so stupid, and then locked herself back in her room again.

Okay, this shampoo thing sounds really lame, but this wasn't the only thing she did. She also left dirty underwear hanging on the towel rack after a shower for, like, seven days before taking it back into her room. And I don't even know if she went to class because I never really saw her leave much.

This spatula would be a swell gift, should I win.

u/Finga_lickin · 5 pointsr/treedibles

Okay, so a while ago I said I was going to make a gummy bear tutorial and I never did so I thought it was about time I at least made a write up for them. This recipe will get you right around 200 gummy bears.


  • Small non stick pot with a lid
  • medium non stick pot
  • 60ml Syringe - Here
  • stiff silicone spatula - Here
  • 2 small pyrex dishes - Here
  • Candy theremometer - Here
  • Fork to stir with
  • Gummy bear molds (or any other you like) - Here I also just found these
  • Measuring Cup
  • Measuring Spoon
  • Strainer - Here
  • Medium/large bowl
  • Partchment paper
  • A few large tupperware containers
  • Dram droppers for the flavorings - Here


  • 1 Package of Jello (85 grams if you have a scale) in the flavor of gummies you want
  • LorAnn oils concentrated flavorings - Here
  • LorAnns oils mold Inhibitor - Here
  • LorAnns oils Preserve-it Antioxidant - Here
  • 5 Tbsp plain gelatin powder - low quality / less chewie here High quality / more chewie here
  • 1 tsp of Soy lecthin powder - Here
  • 1/2 cup of Real Fruit juice of the flavor you want to make, get creative here, needs to be cold. Cold water can also be used but the flavor is not as good.
  • 1/4 cup of sugar
  • Glycerin - Here
  • 6 grams of Concentrates (AKA: BHO, Shatter, Wax, Oil, Hash oil, etc)
  • 1 Tbsp Coconut oil
  • Cornstartch


    Pre-heat your oven to 250F - 260F, use the digital theremometer to keep an eye on the temp to make sure it stays around there and does not get above 260F. I like to place my concentrates into the small pyrex dish and decarb in that. Put the dish with your concentrates in the oven for 30 minutes. You can check it around the 30 minute mark and see if it is fully decarbed. Look for it to be pretty clear of all little "carbination" like bubbles. When those are mostly gone you are done decarbing. It will take around 30 minutes. Go a little longer if you want couch lock / sleepy time gummies.

    When it is done decarbing pull it out and set it to the side for a minute.

    Infusing the coconut oil

    Grab your medium sized pot and put a few inches of water in it. get it to a boil then turn the temp all the way down to a very low heat. When the water is ready place your dish with the freshly decarbed oil into the water bath and add the 1 Tbsp of coconut oil to the dish.

    Let the two mix for a few minutes until they are nicely combined. It shouldn't take long maybe 10 minutes max.

    Grease your molds

    At this point if you dont have silicone molds (I do and I still grease mine for precautions) grease your molds so you don't forget to do it before adding your gummies.

    Preping fruit juice (or water)

    In the second small pyrex dish pour your real fruit juice / water or whatever base liquid you are using for your gummies. I havent tried much besides fruit juice and water but you can experiment with other liquids, but don't do an experiment on a batch with THC in it just in case something doesn't work out.

    To the fruit juice / water add 1 tsp of soy lecthin and stir with the fork. Place the dish in the fridge for 5 minutes or so and stir again. Let it sit in the fridge stirring occasionaly until the soy lecthin is fully desolved.

    This liquid mixture NEEDS TO BE COLD for the blooming process to work so make sure to keep it cold.

    Mixing the dry ingredients

    In your small non-stick pot mix the following together: 85 grams of Jello, 5 Tbsp of Gelatin, 1/4 cup of sugar. Completely mix them all together and dont let any of them get wet yet. Stir and stir until they are completely mixed.


    Take your mixed dry ingredients and pour in your friut juice (water) soy lecthin mixture. Stir it and get everything evenly mixed and make sure there are no lumps. When everything is evenly mixed place the lid on the small pot and let it sit for 10 minutes.

    This is called "blooming" the gelatin and allows the gelatin to absorbe the water. The water needs to be cold because gelatin activates at about 120F and after that will start to set when it cools. We don't want it setting right now.

u/CastIronKid · 1 pointr/castiron

I like these for my griddle. The pancake flipper is thin and slips under anything, plus it's a little longer which is nice for fish. The griddle turner is solid with a sharp edge for helping food to release as well as scraping/cleaning the griddle. The pointed corners help get right to the edge of the griddle too.

I also like this incredibly thin spatula from OXO. It is great for eggs, cookies, hash browns, etc. It is somewhat flexible though, so maybe not the right tool for burgers and steaks.

Here's a pretty thorough review of many different spatulas. After reading it and watching the video, I'll probably buy a fish spatula as well.

u/Muertismo · 2 pointsr/Coffee

I started with an OXO and had it for years. it was spill proof, kept my coffee hot for hours and hours, the spout was comfy, but the lid mechanism didn't break apart for cleaning. Eventually this became a problem... seals stretched and I would have to find creative ways to keep the breather hole clear of coffee particulate.

About a year ago I replaced the oxo for a Thermos.. The lid breaks apart for easy cleaning, and it certainly keeps the contents hot. So hot, in fact, that It took a while to get used to how much hotter the coffee was. after a year or so, its the only complaint I have. Coffee is too hot to drink sometimes.
Both mugs are stainless inside, but the thermos is unibody and the oxo had a plastic top portion.

Good luck!

u/ahecht · 2 pointsr/Cooking

> Stainless Spatula (slotted or unslotted)

I like a slotted metal-core silicone spatula for frying in my non-stick pans, and a very thin solid metal spatula for scraping my cast-iron (something like this).

> Silicone spatula

Yes, preferably a regular size one and mini one for getting into narrow jars.

> Silicone spoonula

Yes, see above.

> Stainless spoon 5. Slotted stainless spoon

I prefer plastic and wood, since they're non-stick safe, unless they're polished ones to use for serving.

> Ladle

Yes, preferably plastic

> Wisk

Yes, both a high-density balloon whisk and a silicone-coated one for nonstick pans.

> Tongs (should they be silicone or stainless? do you use these in your nonstick pans?)

Both. Stainless are easier to use, but I always keep a silicone one around for my non-stick pans.

> Peeler/juliene peeler

I'd say no on a peeler. I've found the best approach is to buy cheap ones and toss them when they get dull. Nothing is more dangerous that a dull peeler that you don't want to part with because it matches a set. I personally use the Kuhn Rikon ones that are 3/$10.

I have a julienne peeler, but it's more trouble than it's worth, and I wouldn't recommend it. If you're doing small quantities it's almost as fast to use a knife, and if you're doing large quantities just get a spiralizer.

> Draining spoon (for pasta)

Yes for slotted spoon, but no need for the "pasta spoons" with the tines for grabbing spaghetti. You're much better off just draining your pasta in a colander.

> Potato masher

I've never used mine. I use my RSVP Potato Ricer instead.

> Measuring cups

Yes, preferably metal dry measuring cups and a Pyrex wet measuring cup. For dry measuring, I like the stainless ones with short sturdy handles (such as the KitchenMade ones). Even though the handles are a bit short, they're incredibly sturdy and won't bend or break, and the handles are short enough that they won't cause the cup to tip. For wet measuring, go with the original-style glass ones, and skip the ones with the inaccurate angled measuring surface.

> Measuring spoons

Yes, again preferably stainless and with the little hooks on the end of the handle so you can lay them down flat on a counter (like the Cuisipro ones have).

u/xaffinityx · 1 pointr/Random_Acts_Of_Amazon

Happy cake day!!!

1 Rubber spatulas that I would use to mix up my cake, or icing colors which I use to die icings for cakes I make!

2 This one is a stretch but portal socks because Simon Pegg did voices for video games...and Portal is a video game!

3 I don't have any books on my WL. :P but.... I'd like to read this bag while I devour it's contents!

4 Mixing bowls. My SO tends to eat his cereal out of the few I have now >.<

5 Gecko food for our gecko! It even has a picture of one on the label!

6 Purple socks or purple nail polish!

7 Portal companion cube!

8 My (not so guilty) pleasure.

9 Pocket knife!

10 The definition of my childhood!

11 Literally for organizing!

12 My favorite hobby is baking!

13 PlayStation 4 could be geeky to some.

14 Made with 100% natural almonds!

15 Green socks!

16 I can wear these adorable leggings!

17 Funny candles!!

18 NSFW beads...

19 Gardening boots!

20 The item I love is this mixer!

I think you will buy these!

u/_Captain_ · 2 pointsr/Random_Acts_Of_Amazon

Honestly, I basically swear by these spatulas. They are definitely the best and useful for basically everything. I bought two sets and they are my favorite things in the kitchen. I even take them to my inlaw's when I know I'll be baking so that I can use my good spatulas. They are freaking awesome.

Let's do it in the kitchen.

u/bfandreas · 4 pointsr/germany

I just made a huge batch of Spätzle. And I can only recommend getting one of these. All the other contraptions are far messier and bulkier and more expensive. I've tried them all and this simple thing works best.

As for Spätzle: Mix Eggs and Water in a bowl. You need as much water as you got eggs by volume. Add a pinch of salt. Add flour until you have the right texture. What you are looking for is a very wet dough which "climbs" up your dough hooks and yet still drips off. Since this is my grannies recipe this is all by gut feeling. Once you are reasonably comfortable with your dough let it rest for at least half an hour. then check the viscosity again. Add flour if needed.

Then you need to heat up water in a pot. It is absolutely important that the water is hot but you don't want hot steam. If you get hot steam you will steam the dough while you are making Spätzle.

Pass the dough through the contraption. Don't use too much dough at once because you want your Spätzle to cook evenly. Fish the Spätzle at the surface out of the water using something like this.

Drop the Spätzle into a pan with melted butter. You are not looking for a lot of heat. You only want to keep them warm. Ideally you will drop them into a pan of very dark roasted onions. That's how I prefer them. If you've got nutmeg, use some of that. If you feel like granulated garlic, use some of that.

As for cheese: use Emmental or similar cheeses. Do not use weird stuff like Cheddar. I made my last batch with equal amounts of Emmental and not-quite Parmigiano. If you feel your cheese isn't quite melting you can pop the whole thing into the oven at a not too hot temperature. Just enough to melt the cheese.

My girlfriend adds cream before the Spätzle go into the oven.

Be careful with the flour you use. None of the self-raising stuff.

There are variation of Spätzle without adding water to the dough. Those are very eggy indeed and I'm not too fond of those.

u/nspikeu · 15 pointsr/castiron

I have one like This was $3 on sale.

A flat edge is amazing, think of a razor blade on glass, it removes things scrubbing won't without much effort, scratching or scrubbing for ages.

Often scrubbing will wear down the area around the stuck on food, but not the food, and next time you cook, it becomes another bump in your seasoning, and you are now cooking on old food, not proper seasoning!. A spatula keeps a strong smooth surface, that just keeps getting better over time!

Cast iron is such a joy!

u/[deleted] · 1 pointr/Random_Acts_Of_Amazon

Okay. Recommendations:

Professor Layton and The Eternal Diva (Not sure if you've heard of the Professor. I saw you had Ghibli stuff.)

Belkin Speaker and Headphone Splitter (I saw you had the cushion speaker, those thing are awesome. My friend has one.)

OXO Good Grips 3-Piece Silicone Spatula Set (I saw you liked cooking, or at least liked cookware, haha.)

u/RunOnSmoothFrozenIce · 1 pointr/Cooking

I have this one that I originally got and used exactly the way you described, smoothies right in the glass (you do need a wide glass though). It's great for an occasional or small one.

But if you're planning on making a lot of smoothies, either at once (e.g. multiple people), or just to have some in the fridge, a full size blender is so much easier. The Kitchenaid 5-speed is the one that Cook's Illustrated recommends, and it is absolutely awesome. Makes perfectly smooth drinks using fresh or frozen ingredients, destroys ice, doesn't walk all over the counter.

If you like to make soup though, a stick/immersion blender is perfect since it can go right in the pot.

u/trpnblies7 · 1 pointr/AskCulinary

Stainless steel spatula is perfectly fine to use on stainless steel pans and cast iron. If you want a fantastic spatula, I recommend this one. The rounded corners are particularly nice because they want scratch like pointed corners will.

u/KeenlySeen · 1 pointr/ECEProfessionals

OXO Good Grips LiquiSeal Travel Mug! I've had this for 4 years. Still going strong. The best thing ever. A little steep for a mug on a teacher's budget, and would very much be appreciated as a gift.

u/ToadLord · 1 pointr/ATKGear

From Season 7: More Tex-Mex Favorites


OXO Good Grips 12-Inch Locking Tongs - $12.09

> Missed a perfect score only because one picky tester thought the pincers bruised cooked asparagus—a minor complaint. Class valedictorian in every other respect.


  • OXO Good Grips 12-Inch Tongs - Nylon Tips - $10.99

    > Nonstick-friendly and effective with everything but hard objects. We could get a (tenuous) grip on ramekins, but lobster was a no-go.

  • Edlund 12-Inch Locking Tongs - $6.95

    > Described as light and natural; one tester remarked, "They just belong in your hand." Sharp, deeply defined scalloping can tear delicate foods.


  • Vollrath 12-Inch One-Piece Utility Tongs - $8.95
  • Chantal Contoured Kitchen Tongs - $14.99
  • Amco Houseworks 10-Inch and 14-Inch Telescoping Tongs - $11.98
  • KitchenAid Utility Tongs - $9.99

    4 others were NOT RECOMMENDED:

  • Chef'n Tongo 12-Inch Silicone Tongs
  • Kuhn Rikon Easy-Lock Wire Tongs
  • G&S Design Compactables Locking Tongs
  • Progressive Multi-Purpose (10-Inch) Kitchen Tongs
u/bethanne00 · 2 pointsr/Random_Acts_Of_Amazon

Butts are super funny!

I really need spatulas. Like, really badly. I only have one that hasn't broken in half yet and it's too big to fit into cans to scrape all the food out. It's a giant spatula.

Thanks for the contest!

u/warzwn · 2 pointsr/Cooking

I love silicone spoons/spatulas! Other than steel serving utensils they are all i use. I give high praise to the di oro line. I had mine for about 2-3years and during the holiday i noticed my spoon had a nick (from a knife most likely?) in it. I emailed them about their lifetime warranty and asked if they could just replace this one item rather than give my full money back or replace the whole set. They responded the same night and i received the replacement three days later. Other than that customer service, they have a steel center in the handle which makes it rigid and a pleasure to hold and use. These do claim a 600degree threshold as well (which i didnt realize until looking for the link just now).

di Oro Living Silicone Spatula Set - 3-piece 600ºF Heat-Resistant Baking Spoon & Spatulas - Easy-to-Clean Seamless One-Piece Design - Pro Grade Non-stick Rubber with Stainless Steel S-Core Technology


u/baldylox · 2 pointsr/castiron

I've played around with different utensils for a long time, but the most perfect spatula for cast iron is one of these:


They're very inexpensive new, but if you can find an old one in good condition that's even better.

u/e42343 · 2 pointsr/castiron

That's a small, centered-logo Griswold and is just sitting there waiting for me to clean it up. I picked it up for $8 and thought I'd clean it up and give to a friend. I need to restore it first but I haven't begun yet.

"Home is where the mom is" although the kitchen is my domain. And, yes, I 100% love my Dexter spatula.

u/rolledoff · 1 pointr/castiron

> A flat front edge, like it is straight across with no curve whatsoever.
> All Clad T106 - slightly rounded
> All Clad T107 - straight
> All Clad T198 - diagonal (this is a fish spatula which is still a good choice because the edge of the spatula itself is straight across, not rounded)
> Here are some good options:
> https://www.amazon.com/HIC-Harold-Co-60108-Dexter-Russell/dp/B002CJNBTE/
> https://www.amazon.com/Chef-Craft-12510-Turner-1-Pack/dp/B00B0M5LQK/

Thank you so much! I had already ordered the All Clad T107 from Amazon yesterday, so good to know that it has the straight front edge!

u/ImmodestPolitician · 1 pointr/Cooking

For best results you want to use 120 grit sand paper to smooth the interior surface of the skillet. Higher end skillets are milled but sandpaper works fine.

Sand until smooth to the touch and then season with bacon fat.

Buy a spatula with a flat flipping edge like this: https://www.amazon.com/OXO-1130900-Turner-Stainless-Comfortable/dp/B000YDO2MK/ref=sr_1_3?keywords=spatula+fish&qid=1557451481&s=gateway&sr=8-3

The flat edge keeps the cooking surface smooth. You can also use the spatula to clean off any food bits off the skillet.
In a few weeks eggs will slide out like Teflon.

u/alphalpha_particle · 2 pointsr/college

In terms of kitchen equipment, cheap kitchen utensils should be fine through college.

I have bamboo kitchen utensils, which are actually quite cheap while still functional.

I'm not really a fan of plastics in the kitchen, but plastic cutting boards and bowls/plates are cheap and durable (make sure they're dishwasher/microwave safe).

One good chef's knife is all you need for the most part. Something like this is enough.

A coffee maker just needs to be able to heat the water and pour it through a filter, yeah the Mr. Coffee maker is fine. Even cheaper alternative: a coffee dripper.

u/Killiano92 · 1 pointr/Random_Acts_Of_Amazon

Whelp since we have to use what we have on hand looks like I am having a bunch of Nabisco snack packs and one last back of Pizza Flavored Combos.....not actually too upset about that. Alright, I chose a few options for if I win because I am not very good at choosing things. Everything is $10 or less before shipping: 1, 2, 3, 4, 5, 6, 7, and 8. Thanks for the contest :)

u/Divergent99 · 1 pointr/Random_Acts_Of_Amazon

I like my big juicy steak medium! I'd like to have dinner with you! /u/Sweetiebud3 ! kitchen related

No soup for you!

How is the studying going? Good luck I know you will do amazing! :D

u/IonaLee · 2 pointsr/castiron

I'm a huge fan of what are called fish spatulas, but really are great for everything. They're incredibly flexible, very thin, come in several different sizes.

This is my go-to size, but I have a larger and a smaller one as well.


u/_Silent_Bob_ · 1 pointr/castiron

The one you have looks pretty great but I have no first hand experience with it. Maybe I should get one (don't love the wood handle though, because dishwasher)

My favorite lately has been a fish turner. Use it for everything not just limited to fish. My favorite grilled cheese flipper right there!

u/juggerthunk · 2 pointsr/Cooking

I'd say the essentials include a non-stick frying pan, a smaller pot (2-3 qts), a larger pot (5qts+), a cutting board, a chef's knife, measuring cups, measuring spoons, mixing bowls, a whisk, heat resistant silicone spatula, stirring spoons, serving spoon, ladle, aluminum baking sheet, tongs and can opener. With all of the above, I can cook ~ 90% of what I usually cook.

I, personally, don't care much for cast iron skillets. They require too much care and too much oil to keep up to snuff. I prefer a nice three-ply fry pan (This is what I own). A couple splurges on my part were a 2 qt saucier (was on sale for $50) which is great for making sauces of any sort because the whisk can fit in the rounded bottom of the pan. I also like the All-Clad 4Qt. Essential pan, with the tall sides and wide top. It's easy to make something a bit larger with this pan.

Finally, I bake all of my pizza on a cheap round pizza pan. It's not the fanciest, but it gets the job down well.

u/BoriScrump · 2 pointsr/castiron

I usually bake stuff first like bread, corn bread, dutch babies and so on. Also searing meat is good too especially if you're looking to darken up the seasoning. I hope you sprung for a good metal spatula too. Like this one here someone linked to in an old post. It will help slowly smooth out the bottom of your pan.

u/swroasting · 6 pointsr/Coffee

I carry [this thermos from OXO] (http://www.amazon.com/OXO-Grips-Thermal-Travel-ounces/dp/B000QJE452/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1411741843&sr=1-4&keywords=oxo+good+grips+thermos) daily and love it. I don't use the 'cup' lid, the normal lid has a push-button stopper which works great. No leakage, keeps it warm, no 'metal taste', easily disassembled for cleaning, fits the AeroPress just fine. They also have [smaller travel mugs] (http://www.amazon.com/OXO-Grips-LiquiSeal-Travel-Stainless/dp/B0001YH1LG/ref=pd_sim_hg_1?ie=UTF8&refRID=0CAC4HWFM05042XHR8XV) and cheaper colored plastic versions which still fit the AeroPress. My first one lasted through 5 years of daily construction site use until I [left it on the bumper and drove over it with a 3/4 ton truck] (http://i.imgur.com/G3u1HaS.jpg).

u/missxjulia · 2 pointsr/Random_Acts_Of_Amazon

HAPPY 1YR Anniversary!!

These would come in so handy in the kitchen.

thanks for being a part of raoa and thanks for the contest!

u/unkilbeeg · 5 pointsr/castiron

Metal is the only kind of spatula to use. Get one with a flat from edge and rounded corners. I'm very fond of this one.

Scraping with the flat edge smooths your seasoning, gets the tasty browned bits back into the food, and makes clean up a lot easier. Don't get one with sharp corners, that can gouge your seasoning. But the flat edge can't hurt it, it can only help it.

u/wonder_er · 5 pointsr/financialindependence

Dude. Cast iron is the way to go! Love my skillet. My only suggestion is to get a metal "cookie turner" or "pancake flipper" as your spatula. Cast iron is not quite as stick-free as teflon, and it can be a bit harder to clean.

I use one of these and it lets me manage eggs, bacon, steak, etc. no problem.

It helps with cleaning the skillet too.

Oh, if you have food stuck to your skillet, just put some water in it and boil it for a few minutes. It'll come right off.

Congrats on the salary, congrats on the cast iron!

u/JapanNow · 1 pointr/Cooking

I bought an 8-inch T-Fal nonstick (at a discount store, maybe Marshall's?) for cooking eggs and it's excellent.

To keep the coating pristine:

  • don't use "spray oil" (it gets gummy); use a paper towel, etc, to swab it lightly with butter or oil

  • cook ONLY EGGS in it

  • ALWAYS use a SILICONE spatula to stir/remove the eggs

  • ALWAYS wash it by hand and DON'T use the "scrubby" side of the sponge (it makes fine scratches which the eggs will stick to, starting the cycle of stick - scrub - stick more - scrub more)

    I've had my pan for over two years and it's like brand new.
u/ReginaldCartwright · 3 pointsr/declutter

>How often do you cook? Do you enjoy it?

Cook once a day, but I reheat or prep lunch and breakfast.

>What decluttering tips you have?

  1. Buy a quality pan, pot and knife. You can do 90% of cooking with a le creuset crock pot. Add in a cast iron skillet and you're golden. Buy a really great knife and keep it sharp. Use this for everything. It's much faster, easier than any unitasker. Then simply wash as you go. You can invest, but also look out for second hang/craig's list.

  2. Buy a set of cheap wooden spoons and replace them every year. In fact, if you get this set of 8, that should last you 2 years.

  3. If you bake then silicon is your friend. Pick up a silicon baking mat, and silicon cupcake moulds (can also be used for making chocolates, cookies, ice cubes, etc).

  4. Buy tuperware and then label the hell out of it (it will get stolen). Do a purge once a year to remove orphaned lids etc.

u/96dpi · 2 pointsr/Cooking

Not sure if this is helpful or not, but you could buy something that isn't meant for only one purpose.

A dutch oven is great for deep frying, and obviously braising, simmering, roasting, and even baking bread.

If you go this route, you will also need a spider and a thermometer

Edit: I know you said you would rather see it in person, I'm just sharing the links so that you know what to look for. You can find these things in most "mega marts"

u/curious_cortex · 1 pointr/AskCulinary

Yep, quickbreads are things like banana bread, zucchini bread, muffins, etc.

I use the silicon spatula in place of a wooden spoon for mixing. I personally like the red one of these: OXO Good Grips 3-Piece Silicone Spatula Set https://www.amazon.com/dp/B005PP9ACY/ref=cm_sw_r_cp_api_iuAJxbX83524F
It's thick in the center so it's stiff enough to hold up to cookie batter but it tapers down at both edges so it's still flexible enough to scrape a bowl down. The ones that are only tapered on one side will do a better job at scraping bowls but they usually aren't stiff enough to mix with.

u/i_eat_the_fat · 4 pointsr/castiron

The spatula has a sharp edge to very effectively get under food. It seems to either "shave" the seasoning like a razor or possibly just mush it flat. Either way, the food comes off easy and my pan is in glass like condition. I also scoop solidified grease with it so well that I almost don't need to wipe the pan.

Here is what I bought


u/MarcoVincenzo · 1 pointr/Cooking

Lack of perfect uniformity isn't a problem, and it will even out through use. You don't need to use salt every time you clean it, I'd stick to just deglazing the pan with water after use and "scraping" with a stainless steel spatula. The salt isn't uniformly abrasive so it will create micro scratches that then need to be filled in with polymerized fats (scroll down about 80% of the page to the pics here). Using just the stainless steel spatula will give you a better surface over time since it will leave the fat/oil in the micro-grooves to polymerize and scrape off any high points. After that, just wipe with a paper towel and apply a light coat of oil and you're done.

Unless you've got years of crud stuck onto the pan (or it wasn't oiled and it got rusty) reseasoning isn't going to get you much. It forces you to remove any polymerization that has occurred and unless you've got an old Griswold or Wagner that was machined at the factory you're going to have a lot of irregularities to fill in before you're back to a truly non-stick surface.

u/suddenlyreddit · 2 pointsr/castiron

I have this Oxo spatula that would work well for something like that. It plays second fiddle to my Dexter spatula, but for things where the flexibility is needed, it is ideal.

u/smoooo · 1 pointr/Frugal


From this website you will find a few basic recipes from Grace Young. She is my wok guru, if such a thing ever existed. My partner purchased one about six months ago, I found the link above and never looked back!

For under $100, you could get yourself a nice wok, spatula (I found mine at BBB for $10, and they always have coupons. Couldn't find it on their website but here it is at Amazon http://www.amazon.com/OXO-Silicone-Flexible-Omelet-Turner/dp/B000JPXRGK/ref=pd_sim_k_4), her cookbook (http://www.amazon.com/Stir-Frying-Skys-Edge-Ultimate-Authentic/dp/1416580573/ref=sr_1_1?ie=UTF8&qid=1345839270&sr=8-1&keywords=grace+young+stir+frying+sky%27s+edge), and a few essential reoccurring ingredients. Happy woking!

u/ddow13 · 1 pointr/castiron

I personally believe crisco is the absolute best. For the price, consistency of the seasonings applied, and durability of said seasonings, nothing is better.

I have heard fantastic things about grapeseed, and have heard in more harsh, humid, salty, etc. Environments crisbees does well at staving off the rust. However, I haven't once felt the need to venture from the crisco route, its always treated me well and is a good medium to compare results to other users being its so easily available.

Also, I got a steel fish pancake turner by advice of someone here when I first started using iron and it is my favorite cooking tool outside of my skillets. Ill link shortly.

u/bitcore · 1 pointr/food

Use a FLAT EDGE metal spatula. It will scrape off the peaks, and help you fill in the valleys with seasoning. After about a year of light-medium use (like cooking once a week) you will have a non stick pan where water beads up on it and slicks right off.
I love my dexter spatulas, I have both of these: http://www.amazon.com/Dexter-Russell-5-Inch-Stainless-Walnut-Turner/dp/B002CJNBTE/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1405829842&sr=1-2&keywords=dexter+spatula Hand wash them (wooden handle)

u/larrisonw · 16 pointsr/BuyItForLife

Ask and you shall receive: Dexter-Russell

Some things are a little ridiculous, but a good spatula is not one of them.

Edit: I made an assumption that you wanted a "spatula" like a pancake turner, which I believe is a misnomer. These, I believe, are true spatulas...

u/aaf1984 · 1 pointr/Random_Acts_Of_Amazon


I love biscuits and gravy casserole. I found it on Pinterest. I love this dish!


u/VeggieChick_ · 1 pointr/veganrecipes

Instant Pot Chipotle Black Beans (so easy!)

Canned beans, schmanned beans. Nothing is better than cooking your own DRIED beans from scratch! These Chipotle Black Beans are SO easy (and cheap!) to prepare in your Instant Pot and the flavors outperform any can of beans. It’s a win-win.

Full recipe (with notes) found at....https://veggiechick.com/instant-pot-chipotle-black-beans/

  1. Set the Instant Pot to Sauté. Add the 2 tablespoons water (or vegetable broth), chopped onion and garlic. Sauté for 5 minutes, stirring occasionally, or until the onions are soft and translucent
  2. Next add the water (or 3 cups vegetable broth), dried black beans and all spices.
  3. Press Stop to reset the Instant Pot and then press the Bean/Chili button (or Manual/Pressure Cook) and set the time to 35 minutes. The Instant Pot will start to build pressure and after pressurized, it will cook for 35 minutes. After cooking, it will need to sit for awhile to release pressure (about 15 minutes).
  4. When the pressure is released, remove the lid. The beans will be sitting in some liquid; taste to make sure they are cooked through and to your desired spiciness.** If desired, add a little more chipotle powder and/or lime juice and stir. 
  5. Use a handheld strainer to remove the beans. Save the liquid for adding to recipes if desired. Makes 3 cups.
  6. Store these beans (with or without liquid) in an airtight container in the fridge for 4-5 days. 
u/TAWHSRED · 1 pointr/grilling

Not a pitmaster either but, I've honestly never used the spatula (also a gift) that I got when I got my grill. I surprisingly haven't done burgers on my grill yet but, I wouldn't spend a ton of money on a spatula.. just something cheap that flips well enough. I don't know..


u/HTHID · 2 pointsr/castiron

A flat front edge, like it is straight across with no curve whatsoever.

u/ellyrose- · 1 pointr/RandomActsofMakeup

I'm in Canada, I've never won a contest or been glammed :P

I'm Lana and I absolutely love this community, I look forward to talking to everyone in chat everyday! I don't have any real life girlfriends - or at least none that are interested in makeup. I really love all of you ladies, you're all so inspiring and so friendly! I also really enjoy doing contest makeup or makeup in general on cam with other girls, I always learn something new! ♥♥

Sigh, nothing on amazon.ca or it's either 3x the price ;(

I'd like either a little spatula to scoop out any product (I still need a metal mixing palette but I'll get one eventually) or this NYX lip liner because I only have 1 lip liner and it's clear.

I'm sorry that none are eligible for prime, Canada just sucks :(

u/pandaologist · 6 pointsr/BuyItForLife

A good whisk won't have all the wires meeting at one points at the end, but instead crossing over each other. The wires will also have a lot of spring, this reduces the workload. The way the wires meet on the Zyliss is an example of what you don't want.

Go for something that looks like this, I have no experience with this particular brand though http://www.amazon.com/Winco-Stainless-Steel-Piano-10-Inch/dp/B001E87S66/

A restaurant/catering supply shop should provide something very good and very cheap.

u/the_real_enigma · 1 pointr/Cooking

Fish turners are the best. Ignore the name—you can use them for everything.

I have the Oxo, which is excellent:

OXO Good Grips Fish Turner https://www.amazon.com/dp/B000YDO2MK/ref=cm_sw_r_cp_tai_ljUYCbYVX3K3M

u/EgoFlyer · 1 pointr/Random_Acts_Of_Amazon

Ooh, an 11/11 birthday. that seems like it should be lucky or something. Happy Birthday!

Here is my link

u/unitconversion · 3 pointsr/grilling

Nothing better for grilling than some nice rigid heavy duty tongs with no padding or silicone tips or any fluff like that.

I like ones like this. I've got a 9", 12", and 16" set and the 12" is my goto - short enough to be super stable, but long enough to keep cool.

u/EthanRC · 1 pointr/AskReddit

Fairly Easy Tomato Sauce

  • Two 28 ounce cans of whole peeled tomatoes
  • Olive oil
  • Salt
  • One white or yellow onion
  • 12-15 cloves of garlic
  • dried thyme and oregano (aka italian seasoning/spices)
  • two full sprigs of basil
  • a 5-quart saucepan/dutch oven
  • wooden spoon
  • a bunch of free "sitting around" time

    Ok, so this is a fairly easy recipe that really is only "difficult" because of the amount of time that it takes. But, in reality, its not too difficult to maintain the sauce for several hours while it reduces so you can be doing something else like watching tv or doing homework or whatever while you're making it.

    Prep (some of this can be done during cook time):

  1. Chop onion in half and remove peel

  2. peel 12-15 cloves of garlic (crushing is optional)

  3. Empty tomatoes into bowl, crush with hands, removing any harder stems or pieces

    4.Wash Basil

  4. Put sauce pan over medium-high heat with enough olive oil to coat the bottom

  5. Throw in garlic and place onion halves face down on pan and reduce heat to medium-low

  6. Cook until garlic is lightly browned

  7. Pour in tomatoes and about a tablespoon of salt and bring up heat to high

  8. Once the sauce is boiling reduce heat to medium-low/low and bring to a simmer. Leave uncovered.

  9. Grab a beer and go watch some TV or whatever, every 5-10 minutes go and give the sauce a good stir

  10. As the sauce reduces and the bits inside get softer crush them up with the spoon

  11. Around the 2nd or 3rd hour add some of the Italian Seasoning, to taste

  12. Continue stirring every 5-10 minutes tasting occasionally to see if salt or seasoning needs to be added (CAUTION: over salting or spicing at this point would be VERY bad at this point because as the sauce reduces those flavors will intensify and may overpower the rest of your sauce)

  13. About an hour before you plan on being done add in the two whole stalks of basil, continuing to stir often

  14. When the sauce has reduce by about half (or whenever you feel like stopping / have to stop) remove onion halves and basil stalks

  15. Serve with pasta or whatever else you would but tomato sauce on

    tip - if you have a stick blender like this you can blend the sauce after its done for a smoother consistency

u/Xeroproject · 4 pointsr/castiron

A good metal spatula with rounded corners. Scrapes all of that right off, and works to polish and smooth down the bottom of the pan every time you use it. The plastic scrapers others mentioned are good too, but for tough jobs I like to have a metal spatula around. Other benefits is you can use it on the pan while its still hot.

u/rainbowjaw · 5 pointsr/ZeroWaste

like I said, the main concern is to create an extremely flat surface. I see a lot of people using wood spatulas or plastic spatulas in fear of ruining their surface, but this is the opposite of what you want to do.

When you use a completely flat metal spatula (like this guy) it scrapes over the surface evenly, allowing the microscopic holes to stay filled with carbonized grease (the "seasoned" surface), and removing the the bumps. Having a textured surface, even at a microscopic level, is what causes food to stick to the pan.

If your food is sticking to your pan, in my experience it's because it is not flat. I use this type of spatula every time i cook, and scrape the pan as a first cleaning step.

That being said, seems like there is a lot of tradition in the different ways people keep their pans, and probably more than one way works. This way has just proven to me to be the most efficient, I never have to resurface my pans (baking it with oil), and my food never sticks.

u/goodhumansbad · 28 pointsr/1200isplenty

I always scoop the pasta out of the boiling water into whatever sauce I've prepared - that way, the pasta can't escape, you can't accidentally burn the shit out of your hands if you over-pour, and you get to keep the pasta water if you want to loosen your sauce.

One of these guys for long pasta: https://www.amazon.com/OXO-Grips-Nylon-Spaghetti-Server/dp/B003L0OOWQ/ref=sr_1_3?ie=UTF8&qid=1511551830&sr=8-3&keywords=pasta+scoop

One of these guys for short: https://www.amazon.com/Hiware-Stainless-Spider-Strainer-Skimmer/dp/B071D8R93Y/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1511551855&sr=1-4&keywords=spider+strainer

u/encogneeto · 1 pointr/Cooking

I'm sure it's great, but I've been more than satisfied with this >$5 shipped fish spatula

u/squashed_fly_biscuit · 1 pointr/Cooking


Doesn't damage non stick and has a good spring. Big area, perfect for eggs, pancakes etc...

u/durtie · 2 pointsr/news

> you're giving people false hope that jobs and higher wages are coming back.

No I'm not. You're STILL missing my entire point. I didn't say a thing about wages or jobs. China has an advantage because they don't have environmental regulations. Now that the costs of manufacturing are comparable, we should absolutely re shore our manufacturing as a means of slowing global warming, regardless of whether or not it gives anyone a job.

Oh, and by the way, I own an American made set of tongs which sell for a whopping $14.25 on Amazon. The best selling foreign made tongs on Amazon go for $12.95. I bring this up to illustrate to you that there isn't a major price difference between Chinese and US made goods because you still can't comprehend my point.

u/davidrools · 3 pointsr/BuyItForLife

I've been using a Lodge that I bought new on Amazon for about the same time. Likewise, I crack and egg on it dry (though it's never really bone dry...it always has a bit of a sheen to it from the seasoning).

I struggled for a while using cast iron until I bought a really nice turner that would effectively scrape the iron clean and eliminate almost all need to wash with soap and water.

I could mill the bottom of my pan smooth, but I don't see any need to whatsoever. There is one annoying little clump of iron that my turner catches on sometimes, so I'll probably grind that off eventually. So if you're shopping in a store, check for that and avoid it if possible.

btw this is the turner I use, which I would consider BIFL if you take care to hand wash and immediately towel dry after each use.

u/joeltb · 2 pointsr/Breadit

I got this combo kit on Amazon and I am quite pleased. Get a Danish dough whisk while you are at it. You can thank me later.

u/ReconTiger · 1 pointr/bicycling

This is the one I commute with, I think I got it cheaper from target... basically I just went to target grabbed travel mugs then went to the section with bikes and figured the one that looked most water tight that fit in a cage the best.

u/BosenHund · 1 pointr/HelpMeFind

right now, the best that I can do is offer similar in 3 piece sets.

the option, to get exact is to either purchase both and switch handles. Or, to purchase the Wilton set, and replace the handle with the handle on the melted one. Note that I can not offer guarantees that either option will fit correctly



u/HouseAtomic · 0 pointsr/castiron

I have one exactly like this, super for pancakes.

Get this ASAP. Best tool ever for cast iron.

u/kentucky_shark · 2 pointsr/castiron


This this a million times this, this is the best spatula for scraping gunk and amazing for eggs/most everything. I am actually going to order some extra right now.

Also your temp most likely a bit too high, for some reason eggs on iron is much lower temp then you are used to. If you are going to quickly fry some eggs over easy/sunny up with low-mid temp then I would suggest preheating the eggs in warm water or at least let them come to room temp. I usually cook on low heat, it takes a bit longer but its perfect no stickiness all day

u/Ezl · 9 pointsr/castiron

This is my go to spatula, FYI. Works fine with CI. Also, I have multiple Lodge pans, including 2 10.25" which I use often multiple times a day. You'll enjoy them. Also, despite what you've heard you can use soap and scrubby sponges. Basically, the only thing I do differently that cleaning any pan is drying thoroughly and using a very light coating of oil.


u/jojothepirate87 · 1 pointr/BuyItForLife

Older cast iron skillets. Wagner and Griswold and the ones to look for, but any U.S.A. made skillet that is machined smooth on the inside will do fine. Just learn to season it and take care of it so you can give it to your grandkids.

My personal skillet is older than my grandparents.

Edit: Use a steel spatula. I prefer this one:

u/bks33691 · 5 pointsr/castiron

This is the spatula I use in my pan. It's awesome, has held up very well too. I scrape the heck out of my pan when I'm cooking in it, and I scrape gunk out of it after I cook too, all with that spatula.

u/AsherMaximum · 28 pointsr/AskCulinary

Yes, it will be fine. Although some may disagree.

I prefer steel spatulas actually; I think they help even out the seasoning that is slowly building. I use mine for scraping off any burnt items as well.
I have a #9 pre 1942 griswold pan that was unseasoned when I bought it, and it has built up an incredibly smooth surface, almost like glass.

I use this spatula (and another one that is the same but a smaller size). Love the wood handles. I sanded the end a little smoother than it was when I got it, and I periodically wipe it down with cutting board oil (mineral oil).

I would add that it probably should only be a flat spatula/turner, as a rounded one will create a small point of contact and could possibly harm the seasoning.

u/kamowa · 1 pointr/Cooking

Something like [this](OXO Good Grips Silicone Flexible Omelet Turner https://www.amazon.com/dp/B000JPXRGK/ref=cm_sw_r_cp_api_iDpEAbG19F908)

u/ManBearPigTrump · 1 pointr/bingingwithbabish

My favorite tongs are Vollrath or Jacob's Pride S/S Scalloped Tong w/ Kool-Touch Handle, I think mine is 9 1/2"

And Dexter Russell turner. I have this one:


If you have a gas cook top get at least one cast iron pan.

u/JTK89 · 1 pointr/Random_Acts_Of_Amazon

We used to have a match! ...But I deleted these spatulas.

So I suppose I'll have to go with snooble.

This is one of my favorite funny pictures.

u/CaptainCorpsie · 1 pointr/RandomActsofMakeup

I got a little spatula like this. I use a candle to warm up the bottom to melt the glue a little bit. Then I use the spatula to slowly work it loose all around the edge. It usually works pretty well.

u/runchocorun · 53 pointsr/TwoXChromosomes

How about Every time I open my safe there is $100,000 in $50 bills? Want a million bucks? Open your safe 10 times.

This seems more convenient than trying to take my golden whisk some place and exchanging it for the cash equivalent. Plus, the people at the exchange place are likely to get suspicious about how many golden whisks I have laying around. Not to mention the hassle of buying whisks. How many would you have to buy over a lifetime?

Here is an average whisk. It weighs 4.6 ounces. The current price of gold (as of right now, today) is $1,290.60 per ounce. So our golden whisk is worth $5,162.4 and would require 20 whisks to break $100,000. We're gonna need a box.

u/Clamero · 2 pointsr/AskCulinary

May I ask, is this what metal wire spider looks like?

Is it safe to use steel utensils on an aluminium (I mean steel) pots and pans?

u/pukebear · 1 pointr/RandomActsofMakeup
  1. My day is going well. Just watching The Office and cuddling my puppies.

  2. This week I want to unpack from my trip and organize my makeup collection.

  3. I'm going to wear my new Macaron Lippies even though I work from home and literally only my dogs will see me. I'm going to watch whatever I want on TV because my family is on vacation. I'm going to pick up my Sephora birthday gift and maybe even buy myself a lipstick.

  4. Here's a makeup spatula!
u/guff1988 · 5 pointsr/GifRecipes

My Full Home Fryer kit

Container and strainer in one


Fryer - Easy to clean and use/cheap (Dishwasher safe)

Spider - Do not use the crappy basket that comes with the fryer, use this to remove things instead

Thermometer - Never trust the built in one.

u/CosmicWy · 1 pointr/BuyItForLife

I was a skeptic and my wife was even more of a skeptic, but cast iron has taken over most of our non-stick kitchen duty.

You can read and learn all sorts of things, but if you're going to do one thing to make your cast iron experience better, then you should buy this:

pancake flipper

it's changed the way i cook. you need a really thin, rigid, metal flipper. Eggs. Burgers. onions. fish. actual pancakes. my cast iron is my favorite kitchen pan. If you're thinking about it, try to grab a cheap one at a garage sale.

u/quitelike · 1 pointr/Random_Acts_Of_Amazon

Kitchen utensils, because I'm old. As far as a song, "The Medic' by Foxing. Thank you for the contest :)

u/Cliodruze · 2 pointsr/foodhacks

I started using a spider strainer utensil for this purpose. It works really well because you can lower like 4-5 eggs safely at a time!

u/Gee_Golly · 1 pointr/castiron

Also, pan cleaning aside, make sure you let them cook well after you first drop them in. I use medium/high heat on an electric top stove.

Secondly, use a flat metal spatula. I used to use a plastic one that was thick, so sliding it under the egg to flip never went well and I ended up with eggs that looked like yours. After getting a metal one, that problem is gone.

Someone posted a link to this one, which I purchased and really like: http://www.amazon.com/gp/product/B002CJNBTO/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

u/Opinionsandsuch · 1 pointr/keto

Have a cast iron skillet that I loooove and my crockpot.
Wish for one of those fancy fish turner spatulas like cavemanketo has.

u/GreenestGhost · 2 pointsr/carbonsteel

Everything from Dexter Russell.

I have two spatulas of varying sizes and their dough scraper... Obviously the dough scraper isn't used on the CS, but the spatulas are awesome. I also have a chainmail scrubber, but I don't find the need for it on my CS, just my cast iron. I find a plastic scraper, water, and a paper towel will take off anything stuck to the CS.

u/bioton4 · 1 pointr/castiron

my tool of choice is the oxo fish turner. super thin. a chainmail scrubber is another must have.


u/PatitoIncognito · 1 pointr/RandomActsofMakeup

This spatula-thing might be the weirdest. It looks useful to get eyeshadow pans of a palette you're depotting. Last time I used a steak knife and I would like to use something slightly less dangerous next time.

We all know interspecies romance is weird

u/Bradkidbrad · 0 pointsr/castiron

This is the one I use in my cast irons.

OXO Good Grips Stainless Steel Flexible Turner, Medium https://www.amazon.com/dp/B00004OCL8/ref=cm_sw_r_cp_api_E-HcAbYNKBJ5R

u/sheambulance · 2 pointsr/Cooking

I just received this one for my birthday and it's been amazing so far.

u/MeghanAM · 2 pointsr/Random_Acts_Of_Amazon

Study Sunday!

I could use new rubber spatulas as mine have really seen better days. They're on my house list!

u/AuraeShadowstorm · 3 pointsr/castiron

I purchased this recently.


Nice thin, flexible (in one direction) and sharp. It can really get in between what little gap there is between the pan and egg. With a rubber and silicone spatula, I tend to tear up the eggs as it can't "cut" into the crusty egg white and it tends to tear up and tear through the softer egg whites/yolks.

u/Guilded_Waters · 1 pointr/MakeupRehab

I was having the same issue, but then I bought this makeup spatula. I use it to scoop products out of jars and tubes, and also to break up and re-press powders that I've nearly emptied. I've gotten lots of good use out of it.

u/Edgar_Allan_Rich · 1 pointr/funny

I have that spatula. It's a fantastic spatula.

u/Gandalfs_Soap · 1 pointr/GiftIdeas

My gf's parents got me a set of bamboo spatulas and a bamboo cutting board set. It is the best housewarming gift I have ever had. I just searched bamboo on amazon so this is what came up. I can show you what I have but I don't want to get out of bed atm.

u/mahhaq · 14 pointsr/BuyItForLife

Most likely problem: You are using the wrong spatula.

Once teflon pans went mainstream, a lot of stores stopped carrying proper spatulas for anything but teflon. You want something like this: http://www.amazon.com/Dexter-Russell-2-5-Inch-Stainless-Walnut-Pancake/dp/B002CJNBTO

Why? The sharp stainless cuts the food off the pan, allowing carbon to build up and smooth the surface of the pan. After a period of use the pan becomes smooth and the non-stick properties develop to the point where you could use a plastic spatula, but don't.

Don't use a silicone or other plastic spatula that was designed to protect teflon. Don't use a thick rigid BBQ/commercial griddle turner designed to work on large very flat surfaces instead of a 10" frying pan. Use a thin, flexible, sharp stainless steel spatula that was designed for small pans with metal surfaces.

u/oh_herro_prease · 1 pointr/Cooking

I believe it is this one. The price listed is about what I paid for it too. If you don't feel like ordering it online, I bought mine at Bed Bath & Beyond. I'm sure they will sell it at places like that, and also Target, Wal-Mart, etc.

u/youknowmypaperheart · 1 pointr/Random_Acts_Of_Amazon

I wanted a set of rubber spatulas for Christmas because I bake almost every day and it would be so much easier to scrape out bowls with them. Easy Peasy Lemon Squeezy!

u/burghschred · 3 pointsr/castiron

Dexter Russel makes some nice ones. Here

u/triumphman84 · 1 pointr/keto

I use this to cook and scrape it clean. My cast iron hasnt seen water unless I am using it to cook with for over a year. The spatualla being stainless also polishes the pan.

u/JiveCityPopulationMe · 2 pointsr/castiron

If anyone is interested in purchasing:

Dexter-Russell Pancake Turner,... https://www.amazon.com/dp/B002CJNBTO?ref=yo_pop_ma_swf

u/TheWaywardBus · 6 pointsr/castiron

I've been using this, works great. Looks very similar to OP's, but without the bevel along the edges.

u/gedvondur · 1 pointr/castiron

Agree wholeheartedly. This is what I use.

u/Remo-Williams · 2 pointsr/Paleo

Shell out for a good metal turner. Then put water in the pan, bring to a boil and run the turner across the bottom to pick up straw bits of food. Empty out the water and food bits, and wipe down and dry on the stove. Add a bit more fat if you want.

u/72skylark · 2 pointsr/Frugal

Fish is always difficult, especially lighter, flakier fish like sole or bluefish, especially if they are lower in fat (think of tofu- high protein, low fat= guaranteed to stick to a pan everytime). One thing I would recommend is marinating in olive oil for 10-15 minutes beforehand. You can add herbs and spices to the oil to make a pesto-y mixture and spread it over the fish (just don't add parmesan!). I fry tilapia all the time in a stainless steel all-clad pan, which is arguably much dodgier than using cast iron, and it rarely sticks. My theory is that the fish has a chance to soak in some of the oil, thus making it act like a richer, higher fat fish in the pan.

I use a fish turner, though I'm not convinced that a plain old metal spatula or pancake flipper is inferior. In any case they are much cheaper from a restaurant supply store.

Also since we are on r/frugal, I can't recommend tilapia enough. I go through about a pound a week @ about $7/lb from freshdirect and I never get tired of it.

u/KnightsFan · 1 pointr/Cooking
  • Chef's knife

  • 2 cutting boards

  • Heavy bottomed non-stick frying pan 10-12" diameter

  • 2 quart sauce pan

  • 4 quart or larger sauce pan

  • Collapsible silicone colander

  • Narrow spatula like this one

  • Plastic spoon

  • Silicone spatulas — like these on Amazon

  • Rimmed baking sheet aka a jelly roll pan

  • 9x11 Baking Dish for casseroles

  • Measuring cups and spoons

    If I could also add one extra it'd be a multi-use electric pressure cooker, the kind that doubles as a slow cooker
u/shiftymccool · 1 pointr/castiron

Yep, I use this:

HIC Harold Import Co. 60106 Dexter-Russell Pancake Turner, Stainless Steel with Walnut Handle 4 x 2-1/2" https://smile.amazon.com/dp/B002CJNBTO/ref=cm_sw_r_cp_apa_i_S0BUCbCBE1DTR

u/devil_woman14 · 1 pointr/Cooking

I found one of these in the back of a kitchen drawer recently (I have NO idea where it came from), and I absolutely love it. It is slender enough to handle delicate things like pancakes or slipping under fried eggs, but it is tough enough to handle all the meats.

u/manofthewild07 · 1 pointr/bodybuilding

Don't forget a nice very thin spatula.

This one has worked well for me, even in a cast iron


u/Thujone · 2 pointsr/AskCulinary

This Dexter is the only spat you will ever want for your cast iron.

u/micha111 · 1 pointr/Random_Acts_Of_Amazon

Link So I can bake some cookies for Santa because it's Christmas in April ! :D

u/fromthepagesof · 1 pointr/Random_Acts_Of_Amazon

This is in my Kitchen Stuff wishlist! I've wanted a set of spatulas for a while now, and I saw these on the bestselling list some time ago.

u/bringindabacon · 1 pointr/Cooking

I use metal for most things but for eggs I use these: http://smile.amazon.com/gp/aw/d/B000M8YMEU/ref=mp_s_a_1_1?qid=1418763187&sr=8-1

They're rated to 500 degrees so cooking scrambled eggs won't even get them close to those temps.

Then again Jaques pepin is probably the master of eggs and he uses a fork on a nonstick pan(anodized I'm sure) so who knows.

u/e36 · 3 pointsr/AskReddit

Years ago I got a fish spatula and I haven't gone back to any of those clunky plastic or metal ones since. It's the only one you'll ever need.

u/originalbL1X · 2 pointsr/castiron

Second. Get a Dexter Russel with a flat edge and rounded corners:

HIC Harold Import Co. 60106 Dexter-Russell Pancake Turner, Stainless Steel with Walnut Handle, 4 x 2-1/2", https://www.amazon.com/dp/B002CJNBTO/ref=cm_sw_r_cp_apa_i_x91jDbC49X8AR

u/Circle_in_a_Spiral · 2 pointsr/camping

I use a small ball of wadded aluminum foil held in my tongs.

u/rlblackst · 1 pointr/Random_Acts_Of_Amazon

I need some cooking spoons for my place. I know they are more kitcheny, but they are essential!


u/Simssega · 1 pointr/videos

I thought this "problem" already had a solution.

u/Wadine35 · 3 pointsr/MakeupAddiction

It's a primer Tarte makes, i believe this is it and i also believe she uses a spatula similar to this

You have to be careful while using this product, it will start to bead up if it's worked with too much, which is why it doesn't have the best reviews. At least, this is what Stephanie claims.