We all have - or would like to have - more and more non-stick cooking surfaces in our kitchens: saute pans and skillets, even griddles … these surfaces enable “healthier” cooking with less cooking oils and fats, are easier to clean, and make it simpler to plate your food in an attractive presentation.
Until recently, the use of these surfaces - especially the older “sprayed-on” varieties - required use of wooden cooking tools: to avoid scratching and pitting the surface and destroying its effectiveness. But those wooden tools were thick and blunt: they pushed the food around in your pan, and not very precisely. And those first generation high temperature (usually black) plastic tools weren’t much better: their sharp plastic edges can cut the non-stick surfaces almost as quickly as a sharp knife. And their “high temperatures” weren’t really so high, so they melted and curled up along the edges, and also became blunt and ineffective. How many of the older generation pans - and sets of melted plastic tools - have we all had to throw-out, after the non-stick surface was damaged, usually as a result of of a sharp spatula or the occasional knife: after all, how much harm can a table knife do? That shouldn’t be. And now, it doesn’t have to be any longer.
