Flat Bottom Serving Spoon, Set of 2
Category: roux spoon
The Flat Bottom Serving Spoon is the perfect size and has made scooping food from cast iron much easier. These high-quality spoons are made of 18/8 stainless steel, featuring a brushed finish handle and a mirror finish head. The flat edge and ergonomically designed handle make scooping and serving easier, while the hang loop on the handle allows for easy storage and the spoons are dishwasher safe.
The flat edge and ergonomic design of these serving spoons make scooping and serving easier. The spoons are great for scraping up the grind on the bottom of pans when sautéing, and for serving a variety of foods. They are also excellent for stirring in pans and pots during cooking, helping to keep the bottom clean and prevent anything from sticking and burning.
The slotted design of these serving spoons is perfect for serving and draining dishes, as well as scraping and stirring roux, gravies, and other thick preparations. The straight edge of the spoons is ideal for these tasks.
The flat edge spoons are solidly constructed, with a length of 10.23 inches/26 cm and a width of 2.4 inches/6.2 cm. They weigh 6.7 oz/190 g per pair, making them the perfect size for a variety of cooking and serving tasks, from making broth and soups to serving beans and stews.
Overall, these Flat Bottom Serving Spoons are a versatile and high-quality addition to any kitchen. Their flat edge design, ergonomic handle, and stainless steel construction make them a must-have tool for cooking and serving a wide range of dishes.
product information:
Attribute | Value | ||||
---|---|---|---|---|---|
item_weight | 5.6 ounces | ||||
number_of_pieces | 2 | ||||
is_dishwasher_safe | No | ||||
product_dimensions | 10.2 x 0.4 x 10.5 inches | ||||
manufacturer | IMEEA | ||||
item_model_number | 176JP | ||||
customer_reviews |
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best_sellers_rank | #35,487 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #145 in Cooking Spoons | ||||
is_discontinued_by_manufacturer | No | ||||
date_first_available | November 28, 2016 |