Before you read: When you buy through my links, I may earn a small commission at no extra cost to you. I only recommend things I'd be happy to use in my own kitchen.

Which one should you buy?

Get a firm, heat-proof silicone spatula that scrapes a bowl clean and can stir a hot pan without melting. These two both do it well:

This is the tool you'll reach for most. It scrapes the bowl clean, so none of the batter goes to waste. It folds whipped cream and egg whites without knocking the air out. And because good silicone handles the heat, it stirs scrambled eggs, custard and caramel right in the pan.

It's kind to your pans too. Silicone won't scratch nonstick, and it gets into the corner of a saucepan where a wooden spoon can't reach. For a few dollars, very little in the kitchen works harder.

Why silicone, and why the shape matters

The old-fashioned rubber scrapers were fine for cold batter but no good near heat. Silicone is a different material. A good one is rated to about 500°F, which is comfortably more than stirring a sauce, a custard or a pan of eggs will ever ask of it.

The head does two jobs that pull in opposite directions. It needs to be firm enough to push stiff dough around and scrape a pan clean, but flexible enough to follow the curve of a bowl. Too floppy and it bends uselessly; too stiff and it skips over the batter. The best ones have a stiff core with a softer edge.

Then there's how it's put together. A one-piece spatula has the head and handle moulded as one, so there's nowhere for food to get trapped. A two-piece spatula, like my pick, has a silicone head pushed onto a separate handle. It's tough and cheap to make, but that joint needs a bit of attention when you wash it.

Rubbermaid High-Heat Spatula at a glance

What to look for in a silicone spatula

• High heat resistance. 500°F is the mark of good silicone and means it's safe in a hot pan.

• A firm edge. It should scrape cleanly but still bend round the bowl.

• Easy to clean. One-piece is simplest. If you choose a two-piece, check that the head comes off or that the joint is tight.

• A comfortable handle. You'll be stirring custard for ten minutes at a time.

• A colour that hides stains. Tomato and curry can tint light silicone. Darker heads keep looking smart for longer.

The Rubbermaid is tough, heat-proof and goes in the dishwasher. The honest catch is that it's two-piece, and the hard nylon handle isn't as cosy as a silicone one. If you want no joint at all, the Di Oro is the one. The OXO Good Grips Everyday spatula, about $13, is another good, comfortable choice.

Who it suits, and who should skip it

Good for you if

• You want a strong, commercial-grade spatula at a fair price

• You like to put things in the dishwasher

• You stir hot sauces, custards and eggs as often as you bake

Skip it if

• You want one seamless piece with nowhere for food to hide: choose the Di Oro

• You mostly scrape out narrow jars: a slim jar spatula fits better

How to get the best from it

Folding

Cut down through the middle of the bowl, sweep along the bottom, and lift up the side, turning the bowl a quarter turn each time. Gentle and patient keeps the air in your whipped cream or egg whites.

Scrambled eggs and custard

Low heat, and keep the spatula moving across the whole base of the pan. The flat edge picks up the set egg before it overcooks, and the corners of the pan get cleaned as you go.

Pan sauces

Once you deglaze, use the edge to lift every brown bit off the bottom of the pan. That's where the flavour lives.

Every last bit

Scrape the bowl properly. Leaving a few spoonfuls of batter behind means smaller cakes than the recipe intended.

Looking after it

• Wash the joint. On a two-piece spatula, pull the head off now and then if it's designed to come off, and wash where it meets the handle.

• Don't rest it on a hot pan. The 500°F rating is for the silicone head. Leaving the handle propped on the rim of a hot pan is asking for trouble.

• Stains and smells. Strong colours like tomato and curry can tint silicone. A soak in hot soapy water helps; it doesn't affect how it works.

• Replace it when it tears. A nicked edge can shed bits of silicone into your food.

The one rule

Never leave it sitting in the pan while you nip off to do something else. Spatulas are for stirring, not for parking.

Questions people ask

Is a silicone spatula safe at high heat?

A good one is. Look for a rating of around 500°F, which the Rubbermaid has. That's well beyond normal stovetop cooking.

What's the difference between a rubber and a silicone spatula?

Old-style rubber scrapers are for cold mixtures only. Silicone handles heat, so it can stir a hot pan as well as scrape a bowl.

One-piece or two-piece?

One-piece is easier to keep clean. Two-piece models are often tougher and cheaper, but wash the joint carefully.

Why does my spatula smell or stain?

Silicone can pick up strong colours and smells, especially from tomato, curry and garlic. It's cosmetic, and a good soak usually helps.

Can I use it on a nonstick pan?

Yes. It's one of the best things to use on nonstick, because it won't scratch the coating.

Cook with it

Stir a silky pan sauce, or scrape out the batter for something from my Dessert recipes.

Updated October 2026. Prices change often, so check before you buy.