I would like to buy a few of these heat proof spatula's.
Does anyone here have them or know someone who has them?
They are fairly expensive but I think they might be a good investment as they will last a bit longer?
I prefer using them for all sorts of things plus I own alot of Stainless steel cook wear and Teflon frying pans so I need something that won't ruin them.
Also when making meatballs for Spaghetti and meatballs, which do you find easier to use your hands or a ice cream scoop? I like the idea of the scoop and think they also would be a good investment to own three sizes?
A large one and a small one and a third medium one?

Thanks for any advice you have to offer. I appreciate the input.
PF

I know that The Pampered Chef has terrific spatulas that stand heat up to 850 degrees F and will not discolour even in tomato sauce. I have several and they are great. Pampered Chef is sold like Avon products. You could probably find a representative/salesperson in your area through an internet search. Their products are a little pricy but ultimately worth the money.

They also sell stainless steel scoops in several sizes. I use the smallest to measure out cookie dough. The cookies come out uniform in size every time.

Ballykissangel,
Thank you for your input. I shall look that Pampered Chef site out.
I like the info about them not being stained by Tomatoe Sauce.
I also like that you use the littest scoop for cookies. I never would have thought about using a scoop for cookie dough.
I am off to explore the Pampered Chef's web site.
Thank You,
PF

Well done, 850 degrees. I don't want to be an old wooden stick in the mud but health authorities warn that non stick coating may stick it to you.

Yes, that's right. When the Teflon finally lets go and dissapears from the pan's surface, it goes somewhere... That's why I haven't used a Teflon finish anything in a long time, even though everybody else in my family loves them!

[I use copper bottom Revereware coated with Pam. One of the skillets was my mother's 35 years ago!]

When I make meatballs for spaghetti, I use my hands to form them. Just put a drop or two of olive oil on your hands and roll away.
You have to use your thoroughly washed hands to mix the meat, onion, spices anyway. Besides, it's theraputic; takes one back to the days of forming mud pies.

I am a huge fan of The Pampered Chef. Half of what I have in my kitchen comes from them. I use my big spatula for almost everything. Not only is it heat and stain proof, it scrapes everything out of the bowl, so nothing is wasted. I can't remember exactly what I paid for it, but it was somewhere around $18 (US dollars), but I have had it over 5 years and it is showing no signs of wear.

Lol, I'm starting to sound like a spokesperson for Wal-Mart, but I found my blue silicone spatulas (and other silicone kitchen accessories) at Wal-Mart. The price was pretty decent, I don't think I broke a 20 and they are oh so useful. PF, I know you said you don't check out Wal-Mart too often, but if you really want the spatula, and you have no other options, you might like to stop by.

Wow Thank you all so much for the input. I agree that rolling meatballs is therapeutic and I always roll them but I just thought it would be interesting to try it with a scoop.

After you roll them do you brown them or just put them in the sauce to cook.

I have found that browning them is ok but if I put them in the sauce uncooked oh they are fabulous and they absorb the sauce and I get dozens of requests for my recipe but it is a family secret.

I will try looking in Walmart for the spatula's.I really would like a few so if they are that good I might get lucky.

I have another question if you don't mind. Does everyone here make their own spaghetti sauce where it cooks for hours
on the stove and your whole house or apt is filled with the tasty smell of slow cooking sauce?


Doing it that way takes me back to my childhood when coming home on a cold winters day from school and having the warmth and smells of home hit me when I walked into the house.

I think I shall go start a pot of sauce.

Thank you.
PF

Yeah I make my own sauce. Oh no, excuse me, be back in a minute, my pants are on fire. Onion, garlic, herbs, a dash of wistful sister saucy and secret ingredients like a can of tomato soup, tomato paste and a jar of pasta sauce. I always brown them, wouldn't they fall apart otherwise? Same sauce for the tiny hand rolled meatballs. Eek, I've turned into seasonably svelte big girl, and I don't mean wait for it.

I make my own sauce too. I used to buy that bottled stuff, but ended up having to add a whole bunch of stuff to it to make it taste right. Figured it'd be just as much work to do it all from scratch, it would taste much better, and I don't get so many preservatives and other unpronouncable chemicals/ingredients in it.

I always brown them, wouldn't they fall apart otherwise?

No they shouldn't if they are not made to loosely or wet.
I have never had them fall apart as I cook my sauce for anywhere from 8 to 24 hrs on slow slow heat.
Depends on how much I am making at one time.I make eduim sized meatballs for my sauce and tiny ones for sweet and sour meatballs over rice.

I agree it is better for you than manufactured sauce.Plus my Hubby would never eat jar sauce and my friends would be shocked.

Off to stir my sauce.

PF

......They shouldn't fall apart if you add breadcrumbs to the mix before the rolling process.

I usually bake my meatballs for about 15 minutes to brown them, then throw them into my sauce to finish cooking. For me that's easier than doing it in a skillet. I line a pan with foil, then just throw the foil away after I'm done.

I brown my meatballs in the oven prior to tossing them into the pan. Oven browning requires little to no movement of the balls, which greatly reduces the falling apart aspect.

I used to make my own sauce, but have gotten back to the bottled stuff.. I think this thread has inspired me to go back to doing it properly. I'd brown up the meatballs for just a bit first, but I think I will try putting them in and letting them completely cook in the sauce. Thanks for the inspiration, everyone!

Moo please let me know how you like them done in the sauce. Remember you have to skim off the grease as they cook in the sauce.

I also think doing it that way enhances the taste of the sauce and I am sure everyone will love it.

I am glad this thread is inspiring to you.

PF

Thanks, PF.

Not to sound like a Pampered Chef spokeswoman here, but they also have a wonderul gadget called a 'Magic Mop'. It looks similar to a barbeque or pastry brush, but you swirl it in your sauces and it pulls the grease out for you.

I will have to get the ingredients to make a sauce the next time I do shopping. I suddenly have a craving.