While tongs can be used for many purposes, there's nothing quite like a quality spatula for turning and serving fish and other delicate items. Thin, wide-blade spatulas can easily slide under a filet without damaging the fish. Look for materials that are strong but lightweight, so you can use them for steaks and burgers, too. Stainless steel handles are best for reducing fire risk, and the blade of the spatula should be made from a nonstick material or coating. Some units have built-in teeth or blades on the side for cutting or piercing large filets, while "dogleg" or offset spatulas offer the most flexibility and ease of use [source: Schlesinger].