Best spatulas according to redditors

We found 484 Reddit comments discussing the best spatulas. We ranked the 217 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top Reddit comments about Spatulas:

u/[deleted] · 127 pointsr/Cooking

Lodge is a proven manufacturer, which is really all you need in cast iron. It's pretty straight forward stuff, so you want a brand that has no quality issues with the forging casting.^1 Their preseason is good, but don't expect to cook eggs on it first thing. Cornbread should be OK out of the box with plenty of fat.

That said, don't expect the iron the be silky smooth. The biggest complaint I've seen is that it's nothing like their mom's 2 generation old Griswold, which you could "slide eggs off of". I've never seen a brand new Griswold, as neither have most people today, but I guarantee that most of the smoothness came from just using it everyday for years.^2 Buy a good stainless turner. I personally like this one. It's sharp, and it's got a lot of flex but just enough rigidity to keep it from permanently bending, which is perfect for a cast iron skillet.

So, don't be bothered by all the stuff you see online about using flax oil and baking it for 500 degrees for hours and hours. Buy it, rinse it, cook some bacon in it. Just use the damn thing. Pioneers crossed the country through all manner of hell with them hanging off their wagons. They survived that, they can survive the domestic kitchen.

EDIT: ^1 I'm dumb sometimes.

^2 Also, people that know more about this stuff than I do disagree with this statement, as Griswolds and the like were given a smooth finish at the factory, and Lodge isn't. Whether or not a baby's-ass-smooth finish is necessary, I would personally still say is up for debate. It ultimately depends upon what you want to cook in the thing. I may buy a small Wagner to see the difference for myself.

u/Apocalypse-Cow · 72 pointsr/Cooking
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/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/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/buyingaddict · 16 pointsr/AsianBeauty

Looking at that picture really frustrates me. I tried to see if anyone's found a solution for it and it's basically just... violence. Violence is the only way to get it out.

Or you could get a super long spatula.

I would still suggest breaking that bottle afterwards though.

Just because. (ノಠ益ಠ)ノ彡┻━┻

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/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/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:

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/The_Zeus_Is_Loose · 12 pointsr/seriouseats
u/MrInappropriat3 · 12 pointsr/CrappyDesign

You guys are all doing it wrong!

This is the knife you need...

Compac Mayo Knife & Jar Scraper Spreader Plastic Knife for scraping Mayonnaise Jars and Spreading Condiments

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/unkilbeeg · 10 pointsr/castiron

I'd recommend against the sharp corners on your spatula. Too much chance they will dig in to the corners and gouge perfectly good seasoning.

But you've got the right idea other than that. This is the spatula I use, exactly in the manner you describe.

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/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/Barefoot_J · 8 pointsr/castiron
u/Threeedaaawwwg · 8 pointsr/curlyhair

Norpro Silicone Last Drop Spatula, Quantity 1 per order,(Assorted Colors)

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/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/lgbtqbbq · 6 pointsr/MakeupAddiction

Airless pump bottle (buy online) + cosmetic spatula (either a disposable one or one of those mini silicone ones like this). Scoop into the airless pump without the top and then screw the top on.

Airless pumps are great because they basically have a "floor" that gradually goes up and up like an elevator, the more you use your product, which means that the product is consistently contained and as you use it up, the product merely comes closer to the mouth of the pump. You'll never get to the point of having a layer of thick product stuck to the bottom of the bottle, because physically, that's not how they work.

I wouldn't recommend a conventional pump bottle for this formula though.

u/wtf_advice · 5 pointsr/polyamory

It seems to me that the problem isn't so much his lying, as the fact that you've identified his dishonesty for what it is, and there's really no honest way to rationalize this to yourself. I would suggest you take a bucket of at least five gallons of instant mashed potatoes, and spread them in a thick layer, all over the hood of your car.

Pouring mashed potatoes takes finesse, skill, and especially patience. If you just upend the whole bucket onto the hood of your car, you'll be left with a lumpy pile that doesn't spread out much. I mean, if this was Close Encounters of the Third Kind, it would be cool, you could use a fork to scrape together the biggest damn mashed potato mesa ever. But this is real life. No, your first tip? Get a damned good rubber spatula.

This one is my favorite, for spreading Mashed Potatoes. It's just flexible enough to really shape to the edge of the bucket, but firm enough to lay down the potatoes in a no-nonsense way. Dishwasher safe, too!

Now, using the spatula, put about 2 cups of mash on the edge of the hood of your car that is closest to your windshield. In smooth, elliptical strokes, flatten the potatoes into a layer no thicker than 1". THIS IS IMPORTANT. If you go thicker than that, god help you.

Depending on the size of your car, you may run out of mashed potatoes before you completely cover the hood. DO NOT FRET. This is why the original layer was so thick. Using long, gentle strokes, begin to push the topmost potatoes toward the uncovered areas of hood. You'll get the hang of it quickly!

Life can suck sometimes, especially as we learn new truths. But once you've completely coated your car hood in mashed potatoes, I think you'll understand that if you're dating a liar, they are also lying to you.

u/Hindenblewp · 5 pointsr/LifeProTips

Alternatively, spatulas are a thing.

u/LiftingTheVeil · 5 pointsr/BuyItForLife

Dexter-Russell spatula for cast iron.

u/ddow13 · 5 pointsr/castiron
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/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/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/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/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/_darth_bacon_ · 5 pointsr/Cooking
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/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/barcodescanner · 4 pointsr/pics
u/katiethered · 4 pointsr/dessert

Like you said - pretty messy but I bet it tastes good! I think investing in an angled icing spatula would help you get the layers more smooth and even.

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/TheCopperToe · 3 pointsr/BuyItForLife

I have an oxo brand silicone spatula (the flippy kind not the stirring kind) and it's my favorite utensil. I think I've had it for about 3 years at this point and it is showing no signs of wear, and I use it at least twice a day every day. It was also only like $10, so definitely worth it! Here's a link:

OXO Good Grips Large Silicone Flexible Turner

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/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.

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/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/HTHID · 3 pointsr/castiron

Just go to your local restaurant supply store, they likely have tons of spatulas like this but for cheaper

u/burghschred · 3 pointsr/castiron

Dexter Russel makes some nice ones. Here

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 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/cobramaster · 3 pointsr/castiron

As far as tools, all I need is a nice metal spatula. Wood is good too for certain things but silicone and plastic I find unnecessary.

My tips:

Buy a really old quality skillet and griddle.

Avoid cooking large volumes of tomato and wine and other acidic foods.

No water.

u/Mameification · 3 pointsr/muacjdiscussion

What spatula do you have? I bought this one based on a recommendation on some thread. That thing is pretty annoying, at least it was cheap. The top part is too big to fit into any makeup container. The bottom part is too floppy to scrape up product efficiently, and then the product gets stuck in the little nooks and crannies of the tool itself. Gah!

u/Okney1lz · 3 pointsr/whatisthisthing

Edit: See 1mrchristopher's comment ftw and Solve!

It's an icing spatula.

Wilton Icing Spatula, 13-Inch, Angled Cake Spatula

u/mediocrefunny · 3 pointsr/BBQ
u/tet5uo · 3 pointsr/Cooking
u/Raewynrh · 3 pointsr/Wishlist

If anyone needs spatulas these are the freaking best

I hate spatulas with pieces that come apart. They always get gross.

/u/EmmaBourbon what's on your list? :)

u/Texas-to-Sac · 3 pointsr/BDSMcommunity

These are a semi rigid silicone with a steel core that lends stiffness to the whole implement.

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/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/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/AyatollahColmMeaney · 2 pointsr/castiron

Would something like this be a good alternative?

u/fperkins · 2 pointsr/AskReddit

My #1 kitchen utensil for 10 bucks. It won't melt [500 degrees] and allows you to get every little scrap of food out of your pots.

u/pedroah · 2 pointsr/Frugal

Or buy one that lasts like this Rubbermaid commercial model:

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/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/missxjulia · 2 pointsr/Random_Acts_Of_Amazon
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/theatre_kiddo · 2 pointsr/Random_Acts_Of_Amazon
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/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/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/papermageling · 2 pointsr/Cooking

Why the floursack towels? I mean, I have them and like them for cheesemaking, but I would not consider them a kitchen basic.

Don't get sponges in bulk unless you're sure you like them. If you like those ones, great, but otherwise pick them up in smaller quantities locally.

A basting and pastry brush is nice to have, but easy to get around needing too. And I don't know if you want silicone or natural bristle: depends what you're using it for.

A kitchen scale is definitely a good thing to have, especially starting out, when you're really not at all sure of how much of something you should be using.

A ladle is nice for soup, although I'd probably pick up a cheaper one instead if budget was a priority. I would also get stainless steel unless my cookware was all nonstick.

Tongs are important, but I'd get steel tip ones unless you're planning on using a lot of nonstick. The things you want tongs for you mostly don't want non-stick for, I think.

For that sort of spatula, I'd recommond something seamless, like this. They stay better for a lot longer.

Oven mitts are a must.

I have that sheet pan and like it.

The convex design of that grater will give you less food contact, which will make things take longer (and probably makes the slicing side super weird). If you're worried about grating your knuckles, just don't try to grate to the bitter end. Also, if you get an etched box grater like the Cuisipro, you don't need a separate zester. The zester on stamped box graters is, by nature, awful, and one of the reasons Microplanes are so popular.

It's good to have a colander, and that one looks good (fast draining without everything getting stuck in the mesh of a strainer).

Measuring spoons are helpful, although that's another area I'd probably cheap out on if you've got a budget.

That type of can opener opens the lid really nicely at first, but things start to go weird and annoying over time. Also, my TJ Maxx almost always has it for half that price.

The cutting board is good, although if you've got the space for it, I'd get both that one and the size bigger. The smaller ones are easier to wash, but when you need a big cutting board, it's a total life saver.

If you like Corelle, go for it. I have traumatic memories of it exploding violently and often, but I've heard that's atypical. I have and like the AmazonBasics porcelain dinnerware. It's probably easier to break, and it's heavier (although on the lighter end of porcelain dinnerware), but it won't shatter and go everywhere.

I like Pyrex measuring cups better because you can use them to heat things up in the microwave too. I've got one of the Oxo ones as well, and do not find the multiple ways of reading things to be particularly helpful. Also note that a liquid measuring cup won't replace dry ones.

Stainless steel mixing bowls are good. I like to buy mine in person to find the ones with sturdy bottoms. The ones that pop drive me crazy, particularly when I'm kneading bread in them.

Silverware is surprisingly helpful in the kitchen, and those look to have big enough handles to make them more comfortable for, say, lightly beating eggs.

I recommend seeing if you can try out knives before buying, because how it fits in your hand is a matter of preference, and quite personal.

I'm assuming you have a cookware set already? I cannot imagine trying to cook everything in 1.5 quart pan. You also want an angled spatula that's meant for lifting things out of pans, like this one.

u/lobstronomosity · 2 pointsr/wheredidthesodago

OXO Good Grips Flexible Turner - love that thing

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 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/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/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/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/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",

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/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/JiveCityPopulationMe · 2 pointsr/castiron

If anyone is interested in purchasing:

Dexter-Russell Pancake Turner,...

u/Thujone · 2 pointsr/AskCulinary

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

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/ming3r · 2 pointsr/Cooking

For 5 bucks I'll buy these for anyone as a gift lol

u/coleherning · 2 pointsr/EDC
u/love2bakecakes · 2 pointsr/Cakes

Couple of questions: How much baking experience do you have? Are you planning on starting with using frosting and then using Fondant or just making cakes with frosting?

Like you I hate overly sweet frosting. I hardly ever make the typical American Buttercream frosting (shortening, milk, & powdered sugar-Blech!) However, that frosting does tend to be a little bit easier to work with. If you have some experience with cooked sugar, an Italian or French buttercream frosting isn't as intense for sweetness. They are made with real butter so they are harder to work with because the frosting gets softer the warmer it is outside or the longer you are holding the piping bag in your hands.

If you plan to use Fondant, I will use a chocolate ganache for the filling and crumb coat because it's not as sweet depending on the type of chocolate you use.

As far as supplies, it again depends on where you want to start. But there are some items that you will use regardless of if you choose Frosting vs. Fondant. These are a couple of my favorite items.

  • My favorite investment has been my rotating cake stand. I use the heavier one from Ateco that I bought on Amazon.
  • I always use an Offset Spatula. It's perfect for spreading the frosting on top of your cakes.

    As far as time, it all depends on what you are making and how fancy you want it. I have spent several hours decorating a cake with fondant but that's because they had a lot of tiny details. Cakes with simple rosettes on them are a lot faster. If you don't a lot of time in a day to put several hours into baking and then decorating, you can always bake the cake days before and put it in the freezer until you are ready to decorate. I'm happy to go into more details if you want more. I just don't know how much information you really want.
u/teenage_waistband · 2 pointsr/ass
u/RogueViator · 2 pointsr/AskCulinary

I think what you're looking for is a wok ladle that is bent a bit more where the arm meets the flat surface.

u/wnose · 2 pointsr/Cooking

It's 2019: go silicone

u/bustysteclair · 2 pointsr/Cardinals

Kitchen gadgets, obviously depending on what she has:

  • Silicone spatula set (like this where the whole thing is one piece and silicone, not just the head stuck on a wood handle or something) - I got a set of these for Christmas and they’re great
  • Meat thermometer
  • This corkscrew if she’s into wine - got this as a wedding present and I think it's actually magic
  • If she has a kitchenaid stand mixer, there are some great attachments you could get depending on what she likes - I'm a fan of their ice cream maker and meat grinder, and I've heard good things about their pasta one


  • Again, if she's (really) into wine, the Wine Folly book is great
  • Cooking classes (check local Williams Sonoma or Sur La Table)
  • DIY truffle or cake pop sets or something fun like that if she's into sweets - bonus if she will like making stuff for her kids or students
  • Speciality ingredients like a spice array or salt variety pack (maybe check
  • If she likes cheese, you can definitely find some nice cheese boards for reasonable prices
  • If she's into coffee, I'm told Blue Bottle ships super fresh beans that are really good
  • Sort of relatedly, a nice travel mug/bottle like a hydroflask or something that she can keep in her classroom without spilling that will keep a beverage hot/cold
  • Nice picture frames are always great, especially if you order some high quality prints of some family photos or something
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/Ubizubi · 1 pointr/Cooking

this is a great list of ideas.
I have this rubbermaid spatula and this silicone spoon. Probably use each daily and they can go in the dishwasher with no problem.

u/JTK89 · 1 pointr/Random_Acts_Of_Amazon


No but seriously I do need that. I do a lot of cooking and soft edge spatulas are my go to implement. I had two, both wood handles, one recently has started turning black and has white stuff growing out of the wood. I like this one because it's a plastic handle, and it's intended for high heat situations.

Good luck on the move! Don't let it stress you out!

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/GamingSandwich · 1 pointr/Cooking

>Don't let your wood board dry while lying flat as it might warp.

That caught me by surprise a bit. Do you stand it on its side or something then?

> Also only use wooden or heat resistant plastic tools in these.

I would personally recommend silicon spatulas for non-stick pans! I use this one and I enjoy the heck out of it. Some people say it should be pure silicon, like no metal handle or whatever like that one though, so that it has less ways to break I suppose.

u/kamowa · 1 pointr/Cooking

Something like [this](OXO Good Grips Silicone Flexible Omelet Turner

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, her cookbook (, and a few essential reoccurring ingredients. Happy woking!

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/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/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/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/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/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/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/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/purebredginger · 1 pointr/Random_Acts_Of_Amazon


God I freaking love this

u/chizzle91 · 1 pointr/Random_Acts_Of_Amazon
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/bringindabacon · 1 pointr/Cooking

I use metal for most things but for eggs I use these:

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/IDFKwhereGilliganIs · 1 pointr/Random_Acts_Of_Amazon

A Annnnd here we go again


























u/Saltpastillen · 1 pointr/Denmark

What you are looking for is no longer the norm it seems. And you do have lots of very specific requirements. But the one in the link above should fit all your needs.

u/tstandiford · 1 pointr/castiron

This, and yes, it’s worth it.

OXO 1071536 Spatulas, Small, BLACK

u/Riah_Lynn · 1 pointr/fatlogic

I have the no slot one, like this.

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/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/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 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/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/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/bioton4 · 1 pointr/castiron

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

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:

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/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

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/gedvondur · 1 pointr/castiron

Agree wholeheartedly. This is what I use.

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/jordanlund · 1 pointr/Cooking
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: Hand wash them (wooden handle)

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:

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/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/doggexbay · 1 pointr/castiron

Your pan is fine. You do probably want one of these. It's your new favorite spatula. You can scrape the hell out of the pan and you won't hurt it, and nothing you cook into it will hurt it either. Scrape it off and try again.

u/slackie911 · 1 pointr/BuyItForLife

I just use a steel turner like a short order chef would use on a griddle:

Just scrub up all the stuck on stuff with the turner and toss.

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/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/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"

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/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/Release_the_KRAKEN · 1 pointr/AskCulinary
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/cattermeier · 1 pointr/AskCulinary

I thought it was crazy to spend money on a spatula, but then got this one and damn! totally different experience cleaning cast iron.

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:

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/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/spellred · 1 pointr/gadgets
u/Deibido1111 · 1 pointr/videos
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
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/Simssega · 1 pointr/videos

I thought this "problem" already had a solution.

u/blix797 · 1 pointr/Cooking

Having this kind of spatula for wok cooking is pretty nice. Never had an issue with scratching.

u/Sonarav · 1 pointr/Cooking

I feel weird recommending a spatula but I highly recommend this one:

di Oro Living - Large Silicone Spatula - 600ºF Heat-Resistant Spatula - Seamless Design - Pro-Grade Non-Stick Silicone Rubber with Reinforced Stainless Steel S-Core Technology (Black)

It's recommended by America's test kitchen and I've found it to be excellent. Their Turner spatula is also great.

u/Bradkidbrad · 0 pointsr/castiron

This is the one I use in my cast irons.

OXO Good Grips Stainless Steel Flexible Turner, Medium

u/jeshy1 · 0 pointsr/specializedtools

We had the Mayoknife growing up.

u/HouseAtomic · 0 pointsr/castiron

I have one exactly like this, super for pancakes.

Get this ASAP. Best tool ever for cast iron.