On Aug 17, 8:46*am, "Polly Esther" > wrote:
> * Yesterday I was sort of pan-frying ( no fat so I guess that's maybe not
> exactly 'frying') some salmon croquettes. *They were a little fragile.
> * * Since I'm the one who does the dishes, I opened the drawer where quite a
> collection of tongs, spatulas, dippers and forks are housed and tried
> several. *All of them were adequate; none were great.
> * * *What's your weapon of choice when you need to turn food to brown the
> other side? *Polly

A stainless steel turner with a springy blade can be set flat on the
pan before being slipped under the food, provided sticking isn't
severe. When a piece needs to be picked up from both sides at the same
time, I use a left/right pair of fish turners:
http://www.bigtray.com/xlskuimg/RUSS18612CP_xl.jpg.

Jerry
--
Engineering is the art of making what you want from things you can get.