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