Add this new acronym to your phrase book: GIR, or Get It Right. For their very first product, the designers at GIR have cooked up what they're calling the Ultimate Spatula, a single piece of molded silicone that's easy to hold, easy to clean and can handle food temperatures up to 460 degrees. You'd think by now someone would have been able to nail spatula design, but most spatulas available to consumers have a number of flaws. For example, a spatula made from multiple parts, including a head, handle and grip, means there's at least three extra joints for food gunk to get stuck in. Metal handles get too hot; wooden handles have to be hand washed. The GIR spatula, however, is made from a single piece of silicone molded over a nylon reinforcement that runs through the entire body, ending just 5cm from the tip, lending the blade enough structure to mix heavy, wet ingredients while retaining the flexibility to run it flush against the inside of bowls, dishes and cookware.
To see if the GIR spatula really was "the best spatula you've ever used," we road-tested it in a variety of dishes and temperatures. At first we were skeptical that the blade wasn't thin enough at the tip to scrape the bowl clean, but after using it in dense, wet cookie dough, hot, sticky oatmeal and a greased frying pan for flipping our eggs over easy, we found the tip was able to run between the food and the cooking equipment seamlessly. We bent the blade back with the palm of our hands, used it in an impromptu kitchen sword fight and ran it through the dishwasher, where we were sure the heat would mangle its pristine silicone body, but it emerged from our endurance test without a scratch. Consider us convinced.
GIR's Kickstarter goal has already been met two-and-a-half times over, but you can still donate $20 and preorder your Ultimate Spatula in one of ten colors.
When Perrin isn't scouting the best new design talent for Core77, or working as the Products Editor of The Architect's Newspaper, or writing for Cool Hunting, Design Applause, Print Magazine, Frieze and The Paris Review, she's trying to put her MFA in Fiction from Vermont College to good use.