What are your favorite cooking utensils to use with your cast iron? Still trying to hone in on mine
Posted Oct 6, 2020, 3:01 PM UTC
716
I only use metal utensils with the occasional wooden spatula or spoon. I’m not shy about dragging and scraping the bottom of the pan with them either. As far as I’m concerned it just helps to smooth it out. I also use big metal spoon when making sawmill gravy from scratch which is in constant contact with the bottom and sides of the pan the ten minutes or so it takes me to make it. When done I turn the hot water on as hot as it gets, hit the hot pan with it and take a stainless steel scrubbing pad and knock anything loose that may of been left. Heat low until dry, rub with oil and let cool before storing.
5
Yeah I’ll use a big fork for gravies and metal spatula mostly. Sometime wooden as well.
2
A cheap thin(not flexible) metal spatula with half melted handle or cheap metal tongs! Cheap for the spatula because I have many and it just happens to be the one that works best. The tongs, well I’ve worked food service and such for years and found that tongs just don’t last and the cheap ones are just as functional and way cheaper! Same goes for whisks, nothing fancy with no inclosed handle to eventually hold water that then drips in what you’re mixing 🤢. Also any spoon I grab is the one I use! I have bamboo utensils for my enameled CI and Pyrex.
3
I love what most diners would call a pancake flipper - wooden handle, thin inflexible metal spatula portion. Because it's inflexible, you can really scrub the surface hard but still get under delicate foods. Mine's just a cheapie Amazon one (think it was less than $5), but it works really well and is my favorite kitchen tool. I did sand and oil the handle and gently shape/sand the corners off the metal so it wouldn't gouge, but for a few minutes of work, it's a really nice spatula.
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I have just recently started using this and really like it.
2
Dexter spatchulas. Look for the size you want on Amazon. Simple, perfectly shaped spatchulas (rounded corners). Also get a fish turner. I use both, but 80% of the time, it’s the spatchula that gets the call-up.
2
I use a flipper/turner with a (burnt) wooden handle I got from a thrift store for a quarter. Use it for everything including scraping the shit out of the pans.
2
thrift store utensils are the best.
1
Fish spatula
2
I mainly use a lot of wooden utensils but was curious about people's thoughts on silicone and metal/other utensils.
Bonus shot of my seasoning coming along- it's still got a long way to go but I'm proud of it!
1
I use this metal fish turner on CI most of the time except on CI woks: https://www.amazon.com/gp/product/B0006GSP1Y/ref=ppx_yo_dt_b_asin_title_o03_s01?ie=UTF8&psc=1
On Lodge CI griddles, I use this to smoothen the typical modern Lodge rough surface: https://www.amazon.com/gp/product/B078WKC8B4/ref=ppx_yo_dt_b_asin_image_o04_s00?ie=UTF8&psc=1
5
Came here to say this. My fish spatula is my go to.
3
As chefs say - a fish turner could be the only spatula you need.
4
Dough cutter like this https://www.amazon.co.uk/dp/B08CVK4LQY
Cleans up a pan a treat
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0
Fish spatula is life. Can’t live without my fishy boi.