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

You’ll also love the very comfortable Tovolo Flex-Core Silicone Jar Scraper

We independently research, test, review, and recommend the best products—learn more about our process. If you buy something through our links, we may earn a commission.

Silicone Scraper Will Save Your Hands

The Spruce Eats / Renu Dhar

This post is part of our 'This Is Fire' series, where our editors and writers tell you about the products they can't live without in the kitchen. 

If my spatula could talk it would probably ask for a vacation because of how much I use it. I mean, the poor thing never gets any rest. Technically, the Tovolo Flex-Core Silicone Jar Scraper isn’t supposed to be an all-purpose spatula but singular-use rules are meant to be broken. Of course, I use it to get into the nooks and crannies of my jam jars. And I clean out the jar of gifted homemade pasta sauce to such an extent that you wouldn’t believe it had anything in it in the first place. But that does not stop me from using it to mix batters, stir sauces, and scramble eggs.

Tovolo Flex-Core Jar Scraper Spatula

 Tovolo Flex-Core All-Silicone Long-Handled Jar Scraper

Amazon

What We Like
  • Ergonomic grip

  • Flexible yet sturdy

  • Narrow for easy reach

  • Economical

What We Don’t Like
  • Scoop is molded for right hand use

  • Color choices vary by location

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!

Tovolo Flex-core wiping out green soup from a Vitamix blender into a skillet

The Spruce Eats / Renu Dhar

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!

It’s light but it is also strong and flexible enough to help with relieving discomfort when performing repetitive motions like mixing or scraping.

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.

Tovolo Flex-Core Sillicone jar scraper wiping out pasta from a metal skillet

The Spruce Eats / Renu Dhar

Material: Silicone, nylon, wood | Dimensions: 10.5 x 1.36 inches | Dishwasher Safe: Yes | Heat Resistance: Up to 600 degrees

Why Trust The Spruce Eats?

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.