"Polly Esther" > wrote in message
...
> 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

you have some good answers, so I will ask a question: were they "too"
fragile? If so, why, and how to solve?