Spatulas, essentially extensions of your hand, come in several sizes, shapes, and materials. For folding, mixing, scraping, and smoothing batters or for blending sauces or purées, choose sturdy, pliable rubber or silicone heads. A large rubber or wooden scoop is good for heavy batters or doughs. A narrow-bladed metal icing spatula neatly spreads frostings, glazes, or other toppings. One with a wide metal head flips pancakes or sautés with ease. For moving and turning food on a grill, choose a sturdy spatula with a long wooden handle and a durable stainless-steel blade.