Wok spatula
A long shovel-shaped turner contoured to the curve of a wok
Wide, shallowly scooped paddle on a long handle, shaped to sit flush against a sloping wok wall so it lifts food instead of scraping past it. Steel is the restaurant default. Wood is quieter and will not gouge a seasoned surface. The job is constant motion, folding food off the hot base and back through it, so handle length and balance matter more than the blade. Asymmetric wooden models come left or right handed, and the wrong one is awkward to hold.
Who backs it
Sorted by strength of stance
- J. Kenji López-AltDoes it
Chef and food writer · The Food Lab
Earlywood's carved wooden turners, rolling pins and tasting spoons have been his defaults since he found the company. He says they draw more questions than almost anything else in his kitchen. Dozens of iterations went into the spatula he made with them, which follows the curve of the 14-inch wok he cooks in most. His ethics page lists it among his own collaborations.
Source: kenjilopezalt.com: 2025 Holiday Gift Guide
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Gear entry · notes paraphrased from cited sources, quoted excerpts copied from the transcript they link to. Not medical advice. Not affiliated with, endorsed by, or reviewed by anyone listed. How this works.