This cherry wood spatula from Valhal Outdoor is made from solid cherry wood, built for jobs where metal is too rough. You stir, flip and scrape in cast iron pans, in a Dutch Oven and on the plancha, without damaging the seasoning. The wood stays cool in your hand, even after the pan has been sitting on the kamado for a while. A small tool you reach for at almost every session.
Why choose a cherry wood spatula
Cherry wood is dense and fine-grained, so it splinters less easily than softer woods. The straight head scrapes the bottom of your pan clean, and the bevelled edge slides under a slice of meat or a seared crust. Because wood barely conducts heat, you can happily leave it resting in the pan while you get on with something else.
- Solid cherry wood, no laminate and no pressed wood
- Won't damage the seasoning on your cast iron
- Stays cool to hold, even over a hot kamado
- Straight head lifts stuck-on bits from the bottom
- Light and well balanced, comfortable for long stirring
How to keep it in good shape
Wash the spatula by hand in lukewarm water and dry it straight away. Not in the dishwasher, and never leave it to soak: that warps the wood and opens up the grain. Rub it with a little neutral oil a few times a season, and the colour stays deep while the wood absorbs less moisture.
Bill's tipKeep a separate spatula for sweet dishes. Wood absorbs odour, and garlic in your apple crumble is a shame for dessert.
It belongs alongside your cast iron: check out the matching pans in the cast iron skillets and the rest of the bbq cast iron. Looking for more tools for the grill, you'll find them in bbq tools.
