Stainless steel wok spatula

• Wide 18cm slotted head: Generous blade lifts whole fillets and pancakes without breaking them
• Five long drainage slots: Purpose-cut channels drain excess oil and juices as you lift
• Brushed stainless steel finish: Polished smooth edges with no sharp catches on cookware
• One-piece reinforced neck: Hard-wearing build holds heavy cuts without flexing under load
• Two handle options: Solid padauk wood or all-stainless tubular to suit your kit

Stainless steel wok spatula built for lifting fish fillets, thick omelettes and grilled gyozas without breaking them. The 18cm head gives proper surface area under the food, and the five long slots let oil and juices drain back into the pan as you lift.

The brushed stainless steel head has carefully softened polished edges to avoid catching or cutting your hand in use. The one-piece reinforced neck creates a solid join between head and handle, so there's no flex when working with a large cut of meat or a roast. A spatula that performs in both cooking and serving.

Two handle options

The version with a solid padauk wood handle offers natural heat insulation and a warm grip, with the raw wood look favoured in traditional Asian cooking. Hand washing recommended to preserve the wood.

The all-stainless version is built for durability and simplicity: a hollow tubular handle, hard-wearing, dishwasher safe with no special care. Worth noting: the steel handle conducts heat, so avoid leaving the spatula resting on the edge of a hot wok for long periods.

Important: not for non-stick pans

The brushed stainless head is not suitable for non-stick coated pans, as it will scratch the coating. This spatula is designed for carbon steel woks, cast iron, stainless steel, steel pans and ceramic. For non-stick woks, use a silicone utensil instead.

The generous head size makes it useful well beyond the wok: fish fillets, Sunday morning pancakes, steaks, grilled tofu, fried eggs. An everyday tool, suitable for those new to Asian cooking and for experienced cooks switching between wok, griddle and frying pan through the week.