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A spatula is a broad, flat, flexible blade used to mix, spread and lift material [1] including foods, drugs, plaster and paints. In medical applications, "spatula" may also be used synonymously with tongue depressor .
The development of bronze and iron metalworking skills allowed for cookware made from metal to be manufactured, although adoption of the new cookware was slow due to the much higher cost. After the development of metal cookware there was little new development in cookware, with the standard Medieval kitchen utilizing a cauldron and a shallow ...
– Spatula and (hidden) serving fork – Skimmer and chef's knife (small cleaver) – Whisk and slotted spoon – Spaghetti ladle – Sieve and measuring spoon set – Bottlebrush and ladle. Kitchenware refers to the tools, utensils, appliances, dishes, and cookware used in food preparation and the serving of food.
Fish slice c. early 1800s. The fish slice was originally an item of silver service used for serving fish at a dining table and was generally made of silver or Sheffield plate rather than copper or tinned iron to avoid the possibility of affecting the taste of the fish.
A spatula is a cooking utensil. Spatula may also refer to: A utensil for scientific work; Frosting spatula, used for frosting cakes; Fish slice (kitchen utensil) Putty knife, used (by tradesmen) for spreading materials such as window putty, plaster or paint; Palette knife, used (by artists) for spreading or mixing paints (and other art mediums)
Kitchen utensils in bronze discovered in Pompeii. Illustration by Hercule Catenacci in 1864. Benjamin Thompson noted at the start of the 19th century that kitchen utensils were commonly made of copper, with various efforts made to prevent the copper from reacting with food (particularly its acidic contents) at the temperatures used for cooking, including tinning, enamelling, and varnishing.
A spackle knife (called a scraper in British English, also known as a spatula in American English) is also commonly called a "putty knife", [1] and is used for scraping surfaces or spreading material such as plaster in various construction trades. Widths from 1 1 ⁄ 4" to 5" or 6" are commonly available.
The surface is not as tough as metal and the use of metal utensils (e.g. spatulas) can permanently mar the coating and degrade its non-stick property. For some cooking preparations a non-stick frying pan is inappropriate, especially for deglazing , where the residue of browning is to be incorporated in a later step such as a pan sauce.