Why I Replaced One Spatula with Two

Why I Replaced One Spatula with Two

Emily Han
Mar 6, 2014
(Image credit: Emily Han)

I cannot tell you how many months (eight? ten?) I have been intending to get a new spatula. As you can see in the bottom of the photo, my old spatula bears stains and deep scratches, frayed edges and a large missing chunk. Replacing Dear Old Spatula was the sort of thing I'd remember in the midst of using it, then put off until "later." Last week when another little piece broke off, I realized I couldn't ignore the situation any longer. I stopped cooking, pulled out my phone, and ordered TWO new spatulas on the spot. Why two? Let me explain...

I generally avoid extraneous kitchen tools but in this case I determined that each spatula would serve its own purpose. The first one, pictured up top, is The Ultimate Spatula from GIR. Highly recommended by Emma, it caught my attention because it's made of a single piece of molded silicone. My old spatula was a two-piece design that ensnared food particles, batter, water. In other words, it was a pain to clean and dry.

The second one, pictured in the middle, is the Chef'n Switchit All-Purpose spatula, which is also made of a single piece of silicone. The Switchit's wide blade is extremely flexible and I actually prefer The Ultimate Spatula's stiffer blade for mixing batters and scraping pans. So why get the Switchit? It has to do with the main reason my old spatula has so many scratches and "bites" — from scraping out my Vitamix.

When I got the Vitamix, I noticed the company recommended a "specially designed" narrow spatula and I scoffed, assuming it was just a marketing gimmick. Turns out they were right and a standard spatula is too wide. Because I use the Vitamix at least once a day, my original spatula got quite a beating as I scraped around the container's corners and blades. The spatula probably would have lasted a lot longer had I not been stubborn and/or forgetful. I've used the Switchit a few times now realize what a difference it makes when you have the right tool for the job.

This week I plan to look around my kitchen to assess whether there are other tools I could replace, get rid of, or acquire — based not on universal rules about what one should or shouldn't have, but on how I myself cook and how I can best care for my tools. And then I'll act right away, instead of putting it off until later. I'd love to hear if you have done or will do something similar!

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