Best Selling Kitchen Tools

The 9-inch saucing spoon is the larger of Mercer’s two solid plating spoons, with a deep bowl that carries a full portion of sauce from pan to plate. Its tapered front lets the sauce pour in a controlled stream, for a pool beneath a protein or a sweep across the plate.The deep bowl also shapes quenelles of mousse, sorbet or whipped cream, and the extra length keeps your hand clear of a hot pan. Fine serrations on the handle give a steady grip when the spoon is wet.
Choosing a Plating SpoonFor smaller portions, the 7 7/8-inch saucing spoon has the same shape. The 9-inch spoon also comes in matte black and rose gold. Mercer also groups these tools into sets, listed in the Details. Learn More

This Superior 5-inch offset spatula is our best-selling offset spatula. It is very strong and can lift a heavy bone-in steak, but its real advantage is its small size.A short blade reaches easily into a pan to move individual sea scallops, and it is well suited to plating pâté and canapés. It has good flexibility for sliding under delicate food and fits easily into a knife bag. The classic three-rivet Superior handle gives it the feel of a good kitchen knife.Cooks keep one in the knife roll for plating, where a large turner would crowd the plate. It also lifts cookies from a baking sheet and smooths icing on a small cake. For a home cook, it is a handy size for turning fish fillets and fried eggs.A slotted version that drains as it lifts is the Superior 5-inch slotted spatula. With a sealed plastic handle, the ProDynamic 5-inch offset spatula is the alternative, and the Superior 8 x 3-inch hamburger turner handles larger items. Learn More

Slots in the blade let oil and liquid fall away as food is lifted, so this Superior 5-inch spatula moves fried and poached food to the plate without a trail of grease. It is a small fish spatula for scallops, fillets and eggs.The offset gives clearance and leverage to slide under delicate food in a crowded pan, and the blade widens toward the tip to support a fillet or a poached egg. Its compact size makes it a plating tool as well as a turner. The classic Superior handle gives the balanced feel of a riveted kitchen knife.It also lifts fried food from hot oil and serves poached fish from the pan without breaking it.A solid blade version is the Superior 5-inch offset spatula, our best-selling offset spatula. For a larger perforated blade, see the ProDynamic perforated turner. Pin bones come out with the F. Dick fish bone tweezers. Learn More

In black, the Matfer Bourgeat Exoglass Pelton Spatula is the same slotted fish spatula that America’s Test Kitchen named the winner of its review of nonstick-safe spatulas. It is made for cooks who sear fish and cook eggs in coated pans: the Exoglass composite is safe on Teflon and other non-stick surfaces, and the thin, flexible edge slides under a fillet or a crêpe without tearing it.
Our chef cooks with the Pelton, and in our kitchen it has performed extremely well. Slots in the head drain off oil as you lift, and the one-piece, non-porous body does not absorb odors.
Other Colors and HeadsThe same spatula comes in gray and red for kitchens that color-code their tools. For a head without slots, see the Matfer Bourgeat Exoglass Plain Pelton Spatula, Black. Learn More

A cake tester is a thin metal needle for checking whether the center of a cake is baked. Insert it and pull it out: wet batter means more time, a few moist crumbs means done. Professional bakers often touch the tip of the needle to their wrist to gauge the internal temperature of the cake.The needle is much thinner than a wooden skewer, so the hole it leaves is barely visible. It also checks fish and roasted vegetables for doneness. A loop at the top lets it hang near the oven, and the tester has the durability and rust resistance Ateco has been known for since 1905.To keep the center of a large cake from underbaking, see the Ateco 1449 Heating Cores. Learn More

A compost crock on the counter collects coffee grounds and vegetable peels through the day without a trip outside each time. Norpro’s ceramic crock holds 1 gallon, a sensible size for a day or two of kitchen scraps, and a charcoal filter in the lid absorbs odors.The crock is thick, sturdy ceramic with a stainless steel handle for carrying it out to the compost bin. The ceramic washes clean in hot soapy water, and the crock is heavy enough to stay put when you scrape a cutting board into it.Customers ask us which filters fit. This crock takes Norpro’s 93F replacement filters, sold in pairs, which also fit Norpro’s other ceramic keepers; the table below shows the fit. Change the filter about every six months and keep it dry. Let food cool before it goes in, since warm scraps create moisture that clogs the filter. Order a pack of 93F replacement filters with the crock so a spare is on hand. Learn More

Are you ready to take your bread-making skills to the next level? Look no further than our Complete Sourdough Kit! This must-have Bread Making Kit includes all the essentials needed to create delicious artisan-quality sourdough bread.  With our Sourdough Set, you'll have everything you need at your fingertips to craft perfect loaves every time. From the highest quality ingredients to expertly crafted tools, this kit has it all. Don't settle for average bread - elevate your baking game with the Complete Sourdough Kit today!  What's Included: 2 Banneton Baskets: Produce perfectly risen loaves with our natural rattan banneton baskets, complete with a classic spiral design. 2 Bread Bags: Store and preserve your sourdough bread in our eco-friendly, reusable bags. Kneading Whisk: Effortlessly blend your ingredients, especially when using fresh flour from your NutriMill. Dough Scraper: Essential for shaping and managing your dough with precision. Lame with 5 Blades: Achieve professional scoring for optimal bread expansion Learn More

This carbon steel blade fits the F. Dick 20-inch bone saw (item 9100750) and replaces a blade that has broken or gone dull. It installs with the saw’s quick-clamp mechanism in a minute or two.Carbon steel takes and holds a keen tooth, which makes a carbon blade a good choice for sawing heavy bone at volume. It needs drying after each use, because carbon steel rusts if it is left wet. The stainless steel replacement blade is the alternative for wet environments or when the saw sits between uses.To change the blade, release the tension on the frame, unhook the old blade, and seat the new one with the teeth pointing in the cutting direction before re-tensioning. A properly tensioned blade cuts straight and is less likely to snap. Keep a spare on hand so a broken blade does not stop the line. For frozen food, see the 14-inch bone and frozen food saw, which takes its own blade. Learn More

Reclaim the Soul of Your Sourdough: Mill Nutrient-Dense, Artisan Flour at Home with the NutriMill Classic For the serious baker, flour is not just an ingredient; it is a living foundation. Most store-bought flours are stripped of the germ and bran to extend shelf life, resulting in an 'oxidized' product that lacks flavor and vital enzymes. The NutriMill Classic Grain Mill solves this by putting the power of a professional mill in your kitchen. For over 20 years, it has remained the gold standard for those who demand the highest concentration of vitamins, minerals, and oils found only in the grain's germ. The Science of Nutrient Preservation Standard food processors and inferior mills generate excessive friction heat, which can destroy heat-sensitive B vitamins and essential oils. The NutriMill Classic utilizes advanced high-speed impact technology. By utilizing stainless steel milling heads that process grain in a high-velocity air stream, it keeps the temperature low. This ensures that the einkorn, spelt, or hard red wheat you mill today retains its biological integrity for your bake tomorrow. This cool-milling process prevents the degradation of delicate proteins, resulting in a significantly better oven spring and more complex crumb structure. Engineering Meets Artistry Whether you are crafting a high-hydration sourdough that requires a specific protein extraction or a delicate pastry requiring ultra-fine powder, the NutriMill Classic adapts. Its fully adjustable texture control allows you to move from 'Pastry Fine' to 'Cracked Grain' in a single session. Unlike stone burr mills that can gum up with moisture or require frequent dressing, the NutriMill features a patented clog-proof airflow design. This ensures that even your largest weekly batches—up to 20 cups of flour at once—are processed without interruption. Experience the undeniable difference in aroma and performance that freshly milled flour provides, transforming every loaf into a nutritional powerhouse. The Nutrimill Classic Grain Mill is in stock and ready to ship! Learn More