Review on DI ORO Large Silicone Spatula - Heat-Resistant - Seamless Design - Pro-Grade Non-Stick - Stainless Steel S-Core - (RED) by Levi Stewart

I have been using Rubbermaid Professional High Temperature Spatulas for about ten years now. When I first bought mine I liked it so much I bought it for a lot of people. Like everyone I knew who cooked. My father had some expensive ones he brought back from France which I tried, but they were inferior in almost every way. Finally, after a lot of use (I cook over 10 times a week) and of course some abuse, my 13 inch scraper broke. I put a lot of pressure on it, but upon closer inspection it just seemed like a bad design. So I went back to Cooks Illustrated and saw that this was an updated winner. And that's how it all begins. The biggest point for me was that the item was solid and therefore didn't break (at least not at an obvious weak point). It's quick that it's the black color that worries me because it's hard to tell if it's dirty or dirty, but for some people it's going to be a positive thing. All I know is that my Rubbermaid doesn't leave stains, which gives me some peace of mind. When I first picked it up, the Di Oro felt noticeably heavier. At first I thought it was a good sign, but after a bit of use it became unnatural. It was like I was holding a tool, not a bowl. Where everything fell apart the first time I tried to scrape in a bowl of pudding. If you've used a Rubbermaid spatula, you know a few scratches and the bowl looks clean. I am oro Like not at all. It leaves serious streaks on both sides of the spatula and even trying I can't clean the bowl. For example, if I did 100 scratches it would still be worse than if I did 3 on Rubbermaid. And it's a deal breaker. I just can't watch waste (even if it's less than 5%) wash down the sink. It's not in my blood. Also, the material is a bit stickier than regular silicone, which I didn't like that much, but that's not a problem for most.