Slices, spatulas and tongs
Something of a misnomer, because a fish slice will come in useful when frying all kinds of things. Its flat blade should have plenty of flexibility in it – the rigid ones simply can't slide under delicate things such as fried eggs without damaging them.
The brilliantly designed, flexible, spoon-shaped spatula (Rubbermaid) is far and away the most efficient means of scraping every last drop of sauce out of the pan. It also clears a bowl of dough or other mixture in seconds and much more effectively than scraping with a spoon. It comes in various sizes and I would recommend you invest in a small, medium and large one. You won't be sorry.
These will permit you to turn steaks, chops or sausages without piercing them and losing their juices. My husband insists on a pair for his barbecue.
These really do lift spaghetti out of the pan very efficiently and quickly without losing any.
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Have you looked at the Delia Online Cookery School