I Use This $11 Kitchen Tool So Much That It Deserves a Vacation

The Flex-Core silicone jar scraper landed in my kitchen after I fractured my dominant wrist while trying to be a backyard farmer during the pandemic. I should have stuck to what I knew best and kept on baking sourdough breads but hey, I tried something new. Months after my hand was supposedly healed, I still had issues with dexterity. My regular spatulas were too large, too heavy, and too inflexible for my wrist. It was too much!

I decided to buy a Tovolo Jar Scraper for its size and how lightweight it was. At 42 grams, or roughly 1.4 ounces, it was light as a feather. I could barely feel it in my hand! As I continued to use the spatula, its strengths started to unravel. It’s light but it is also strong and flexible enough to help with relieving discomfort when performing repetitive motions like mixing or scraping. It can go through a batch of mixing dense brownie batter in no time. It is my go-to spatula for scraping out food from a blender or when I want to get every bit of sauce from the pan because it basically leaves no trace. It has been over a year now since my hand healed, but I refuse to part with it. It’s so comfortable to use!

The asymmetrical head of the spatula adds so much of that versatility. I have folded eggs for cakes and macarons, stirred soups, and sometimes accidentally left it suspended over the pot while cooking. For a regular spatula, that last action might have resulted in physical damage, but for the Tovolo, it was business as usual since it is heat-resistant up to 600 degrees. I use it in my nonstick pans and cast-iron pots as well as my stainless steel ones. Amazingly, it allows me to use just one spatula for savory or sweet applications since no flavors or colors get absorbed. You only need to see my kitchen counter that deals with my raw turmeric ‘haldi doodh’ (golden milk) obsession in winter months to know what kind of color transfer I am talking about. But this little jar scraper just keeps carrying on.

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Renu Dhar is a personal chef and Instructor and is passionate about making cooking approachable, developing easy and nutritious recipes, and finding tools that help make cooking fun and easy for everyone. She integrates her professional kitchen expertise, knowledge of ingredients and world cuisine to research and write for The Spruce Eats.