LamsonSharp 2" x 4" Turner

I became a fan of Lamson after purchasing a boning knife a few years back. My wife asked for a spatula to be used for serving desserts. I ordered her this one and she loves it so much she uses it for everything. Lamson costs a little more than imported brands, but the quality and longevity are well worth it.

Demasiado flexible. Si fuese más rígido sería más versátil

I've been using this for almost 15 years almost every day. Tried several other turners since in the under $30 range. Tried fish turners. Blackstone griddle turners. Shorter turners, longer turners. Wider, narrower. I tried plastic & silicone turners. Tried tongs & cooking chopsticks (which are both useful additions, but not my universal go-to tool). I always come back to this one. Flex & thickness are just right. It's stiff enough to hold firm anything you balance on it, but can be flexed down to really slide under stuff on a stainless or carbon steel skillet. It's stiff enough & edged enough to chop chicken, ground beef, broccoli, carrots, etc in the skillet by just pressing the front edge into them. Sometimes you realize a piece is just a bit bigger than you'd like it & this is one of the big advantages of metal spatulas is the ability to adjust piece size in the skillet. Only one I've found I sometimes like more is a 1.8" x 6" which I prefer to use with my grill, but the thickness/length mean that it flexes a bit when a heavy bit of meat is out on the end, so it sometimes falls off if I don't slide underneath far enough. The 2x4" is perfect for a standard 12" skillet, works great for my 10" too. For larger skillet or something big like a Rondeaux, I would look for something longer to keep your fingers & the handle away from the hot edge of the cooking vessel. Just a few years ago, after nearly 10 years of nearly daily use. I took the time to grind down the sides to a dull edge & round out the front corners a little more, sharpen up the front to a true edge, lightly blunt it to reduce scratching, then polish everything smooth again. Took me about 20 minutes on a bench grinder with a 200 grit stone & a buffing wheel. Wish I'd done it years earlier. Makes it even easier to chop & divide with it in the skillet, as well as slide it underneath stuff side to side rather than just thrusting the front under.

Very sturdy. High quality.

This is a tough tool with just the right amount of flex.