One of the most useful tools that I have in my kitchen is a Fish Spatula.
It is super thin and works amazingly well with cast iron. It can be used with skillets, pots, griddles, and even grills. One of the benefits of cast iron is that you don’t have to be scared to use metal utensils. It won’t destroy them like it will a “non-stick” pan. As a matter of fact, a nice, flat, fish spatula or turner will help smooth out rough pans as you build up a bulletproof seasoning. It will even out high spots as the low spots fill in, eventually leaving you with a nice smooth cooking surface. It also makes cleanup much easier since it can loosen or even scrape away stuck on foods as you cook or afterward. In some ways, it is like using a razor blade on glass or a windshield to remove tree sap, paint, or insects. If you have problems with potatoes sticking, this is the answer.
I do cook fish with mine… But, where it really shines is with eggs. Then thin blade and sharp edge allow it to slip easily under eggs in a skillet in a way that the plastic or silicone ones never could. It won’t “bunch up” the egg, tear the edges, or just push eggs around.
I use mine every morning for eggs since my daughter has one egg over-easy, and my wife has scrambled eggs. I press it into service almost every night as well, whether it is for chicken, beef, sausage or just about anything. They even do an awesome job with stir-fry.
Many of the ones that I see for sale have wooden handles. I don’t really like wooden handles on my kitchen tools though, except for some carbon steel knives. The problem is that wood breaks down in the dishwasher (Hence why it is ok on the knives, my knives never go in the dishwasher.) I don’t usually put my spatulas and the like in the dishwasher but I do like having it as an option. They are also much easier to sanitize.
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If you are interested inmore food posts you can visit my Facebook page Jason J Morgan – The Cast Iron Ronin
