Spatula - Professional Secrets
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How much can you product develop a frying pan? Plenty, it turns out. It's a question of material, function and one or a few sharp insights. THIN - NOT SHARP. A thin and flexible frying spatula with an even thinner end. However, the outermost edge is slightly rounded to avoid the steel being so sharp that it sticks or even scrapes off the protective film in a well-used steel pan. STEEL THE ONLY WAY Only stainless steel allows this optimal shape. It will be both flexible and durable and relatively light. (Plastic requires a thicker construction – and most plastic materials also release chemicals when heated.). CORRECT INCLINE AGAINST DRIPPS PS frying pan is designed to rest on the edge of a standard frying pan. The slope is perfectly balanced inwards so that any fat ends up in the pan, not outside. The handle is firm, comfortable to hold and can withstand a lot of heat. PRO TIPS INCLUDE: Metal is the only way to go. A metal shovel requires a metal cooking surface. The edge should be thin, a balance between stability and flexibility. Read more about spatulas. PS SPATULA: Perfect angle prevents dripping when tilted against a standard frying pan. Optimal "spatula" for accessing under the food. Thin edge – but rounded to be gentle on frying pans. Robust and durable SPECIFICATIONS: 285 mm Brushed stainless steel
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