Originally Posted by flyfishin4trout
I have two main pans I cook in. A All-Clad Stainless Steel Saute Pan 10 inch. And a debuyer 12 inch mineral pan.
Then a high quality, stainless steel set of turners would be my suggestion. No single turner will do everything right.
Sometimes a wide-long, wide-short, narrow-long, narrow-short would be most appropriate for the items being cooked.
In pans where the steel won't harm the surface, a very thin and flexible turner is best. It slides under food easily and has enough strength to hold and turn almost anything.