The 12 Best Kitchen Mixing Spoonulas

Quick Comparison: Top 12 Best Mixing Spatulas 

What to Look for While Purchasing the Best Mixing Spatula

Finding the correct spatula may be difficult, as seen by the reviews above. Are you looking for a BPA-free spatula? Is high-temperature usage anything to think about? What is the optimal blade shape? These are just a few of the questions you’ll need to ask yourself before making a purchase. We’ll guide you through some of the more significant aspects and components that go into the finest mixing spatulas to help you make an educated selection.

Technique of Construction

One of the most crucial factors to consider when selecting a spatula is its construction. The manner the blade and handle are joined will affect many different circumstances, from real usage to cleaning convenience. There is, however, no one-size-fits-all approach here. A spatula that works well for one person may not work well for another.

Seamless

You’ll note that several of the spatulas we looked at had seamless construction. They are built from a single piece, which implies that the blade and handle are either one piece or have a single exterior coating, which is commonly made of silicone.

Seamless construction has many significant advantages. Recognize that a seam is another another hiding area for dirt, food waste, and pathogens. Seams make cleaning spatulas more difficult and sanitizing them considerably more difficult.

A seamless design allows you to quickly wipe a spatula clean between usage. You may also wash it (either by hand or in the dishwasher) and be certain that it will be clean.

Some spatulas are expressly constructed to have no seams, however others with unibody construction may still have a seam. Plastic spatulas are especially prone to this.

Blade and handle should be kept separate.

Seamless designs are still in their infancy. There are various spatulas on the market with a separate blade and handle. This is not always a terrible thing in and of itself. Nevertheless, as noted in the preceding section, it creates cleaning issues.

A separate blade and handle may be permanently bonded together, resulting in an entire unit with a gap where food, dirt, and debris can get lodged. Certain spatulas, however, are constructed to enable the blade and handle to be detached. This not only makes cleaning them easier, but it also makes replacing a worn blade or damaged handle easier.

Materials

The material chosen to make a spatula has a lot to do with its use, cleaning ease, durability, utility, and other features. We’ll go through some of the most popular materials used to make spatulas, as well as their benefits and drawbacks.

Silicone: The majority of the spatulas we tested were at least partly made of silicone. There’s a reason for this: it’s safe to use on almost any cooking surface. All silicone spatulas have some heat resistance, but many are safe to use at temperatures ranging from 400 to 600 degrees Fahrenheit.

Silicone will not scratch or damage nonstick pots and pans, it is simple to clean, it resists discoloration and smells, and it has other benefits. But, silicone may not be the best option for all sorts of cooking, especially if you’re working with sticky foods and aren’t using a nonstick pot or pan.

Wood: As a material for cooking equipment, wood has mostly gone out of favor. This is mostly due to its ability to absorb oil, grease, and even culinary colors and tastes. Wooden utensils are often not dishwasher safe and might be difficult to clean.

Wood, on the other hand, is safe for all nonstick pots and pans, is ecologically friendly, and is often inexpensive. It should be noted that wooden utensils must be changed every six months or so, which may restrict their cost.

Bamboo is a largely renewable resource. It is also denser than wood, therefore bamboo cooking utensils absorb less water than wooden utensils. This material is also safe for nonstick pots and pans and is one of the more economical choices.

Bamboo spatulas and other tools, like wood, should be changed on a regular basis. This may rapidly increase the total cost of ownership. Bamboo is also not dishwasher safe and is tough to clean.

Rubber: Although rubber is less prominent in kitchen utensil design than it once was, there are still rubber-based choices on the market. Rubber is reasonably durable, simple to clean, and does not absorb colors, aromas, or tastes like wood does.

Rubber, on the other hand, is not safe to use on hot cooking surfaces and will melt. It is also not dishwasher safe in many circumstances. That being said, rubber is excellent for any prep work that does not need the use of heat.

Plastic: Plastic, like rubber, is gradually disappearing from the realm of cooking equipment. Nonetheless, it is still used on occasion, particularly in spatula handles. Plastic utensils are inexpensive, but they have certain drawbacks.

The most serious disadvantage is that plastic spatulas cannot be used on hot cooking surfaces owing to melting. Instead, use them for baking and prep work where there will be no heat.

Metal: Metal is long-lasting, inexpensive, and robust. It is now employed in both handle and blade design. Metal spatulas are useful for scraping off baked-on food residue, turning crusty meats, and other tasks. They are also heat resistant (though any plastic on the handle is not), and they can be washed in the dishwasher.

The biggest disadvantage of using metal spatulas is that they may damage the surface of many nonstick pots and pans. For the same reason, you should avoid using them with enameled cast iron cookware.

Length of Handle

For a variety of reasons, handle length is a crucial issue. The longer the handle, the less exposed your hand will be to heat. A longer handle may also help you reach into bowls, jars, and other containers to scrape off the last bit of an ingredient.

wood. But, you must additionally consider handling construction in this case. You’ll note that the spatulas we tested had a variety of handle materials. Silicone and bamboo will be the least reactive possibilities.

While metal handles are not harmed by intense heat, they may carry heat and burn your hand. Polypropylene handles should not be used near intense heat because they will melt.

Blade Forms

In addition to the construction material and process, as well as the handle length, the form of the blade must be considered. Various shapes are better suited for certain activities, while a few forms may operate passably well in a variety of contexts.

• Turner: Perhaps the most recognizable shape is the flipper. These are usually square or rectangular. They may have slots, but may also be solid. The shape lends itself to flipping larger, solid items over in a pan or on the grill. Think burgers or chops. Turner heads can be used for mixing to some extent, but really only excel at, well, turning.
• Spreader: Spreader spatulas usually have a long, narrow, flexible blade, usually with a rounded tip. They’re used for spreading things like icing over another surface. Spreading heads can be used for mixing in a pinch, but don’t excel at it. They are also sometimes called “offset” spatulas.
• Scraping: Scraping blades are rectangular in shape, with a curved corner that allows the spatula to fit into the curve of a bowl, pot, or pan. They can be used to scrape hot or cold food (depending on the blade material), and they’re quite versatile. These will work well as a mixer if needed.
• Spoonula: The best mixing spatula out there is the spoonula. The design here is a spoon-like blade with some flattening that allows the blade to work as a turner or as a scraper. You’ll also find these available in a very wide range of sizes, and we recommend having at least two on hand.
• Fish: The fish spatula is technically a unitasker, but don’t hold that against it. Usually made of metal, it features wide cutouts and narrow tines that make it work almost as well as a whisk in certain situations. However, the blade is usually pretty wide, so it can’t be used to mix in narrow-mouthed vessels. Note that there are no fish spatulas on our list for that reason.

Tips & Advice, Care and Maintenance

Concerned about scraping the seasoning off your cast iron pan with a metal spatula? Are you worried that your silicone spatula may take something up from your spaghetti sauce and transfer it to your homemade jellies? These are valid worries, but the following tips, tactics, and maintenance procedures will help guarantee that you have a worry-free experience with the spatulas you pick.

Cast Iron: You can use whatever you want with ordinary cast iron without worrying about the spatula scraping off your seasoning. Metal spatulas are included. But, if you have cast iron enabled, use bamboo or silicone to prevent harming the surface.

Flavors: Silicone is well-known for its resistance to stains and scents, but this does not imply it is immune to them. This is especially true for highly strong odors, tastes, or colors. Strong odors

For example, if you make a turmeric-heavy curry, some of the color and taste will most likely infiltrate the surface of your cooking equipment. You wouldn’t want to use the same tool to make a cake or jelly the following time since it might transfer.

Using spatulas for spreading. The long, thin, flexible blades are readily bent and cannot be straightened once bent. Store Spatulas Properly: Although it is theoretically possible to pack all of your spatulas into a kitchen drawer, it is not ideal. Place them upright in a container on the counter. This is especially critical for offset.

Usage Caution: Food processors may save your life. They eliminate the need for time-consuming chopping, slicing, and dicing. But, you must ensure that you remove every last piece of food out of the bowl, which requires the use of a silicone scraper. If you still have the blade attachment on, it is a formula for catastrophe. Remove the blades before scraping with a silicone spatula to avoid nicking or slicing the utensil.

Wood and bamboo are inexpensive choices that are safe with nonstick surfaces. High heat and wetness in handwashing, on the other hand, may cause them to expand, then dry out and crack. To prevent this, apply a little amount of mineral oil into the handles once a month. Food oils (such as olive oil) may grow rancid and should not be used for this purpose.

Check your spatulas and other culinary tools on a regular basis. Look for loose handles, broken blades, stains, fractures, and other flaws. If required, replace old or worn spatulas.

Conclusion

Having numerous spatulas on hand is good for home chefs. Various blade shapes, sizes, and handle lengths, as well as varied materials, may all assist guarantee that you have the correct tool for the job. We’ve examined some of the finest mixing spatulas as well as various kinds of spatulas for your kitchen in this guide. We’ve also discussed how to choose the best spatula and how to care for and preserve your utensils.