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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]This spatula from Joseph Joseph:  https://www.amazon.com/Joseph-UNITG0100SW-Uni-Tool-Utensil-Slotted/dp/B002STMD0Q/ref=sr_1_1_sspa?keywords=joseph+joseph+spatula&qid=1645564720&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyS0hWTVJRQ1NXOVJFJmVuY3J5cHRlZElkPUEwODk5MDUyMjBLOENFWDUxR0M5RSZlbmNyeXB0ZWRBZElkPUEwOTg0Mjk2MlRYRUg2UDZKNVkxSyZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU= [/quote]
Good concept in theory, but it developed weird burn on the edges after using with a hot cast iron pan.
So did other silicone spatulae.[/quote]

I tried so hard to become a cast iron pan person, but couldn't do it. I couldn't get my questions about seasoning it answered, and eventually just gave up after asking like six times. I use the JJ spatula on a nonstick frying pan and in a pasta pot with no weird burns. [/quote]

Did you try the Lodge pre-seasoned ones? They are nonstick for me and indestructible.[/quote]

Np. I have a lodge preseasoned one and everything sticks to it. I have tried to reseal on it multiple times and it never works (I started a thread on this several years ago, got conflicting advice but tried each temp/time listed plus the instructions from lodge itself and was just left with a sticky/tacky pan). Not a fan of cast iron (I have had the same experience with a lodge preseasoned cast iron grill pan). [/quote]

I really think vintage is better in this regard.  I don't know the history of why, but the old ones are smooth. That's when they become easy to season and re-season.  I cannot use the stuff current sold in stores. Even using the same techniques. It's interesting that PP mentioned people are using disk sanders. I could see how that might help, but honestly it's too much work. I now have four different sizes that I've slowly found in the past decade of randomly looking at thrift stores. I would still keep your eye out and be open to trying again if you find one. They aren't cheap! But now they are a kitchen staple. I use one nearly every day.[/quote]

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