When a new kitchen is being kitted out, inevitably spatulas or turners are added - they're pretty invaluable.
But you won't be the first person to scratch your head and think 'what's a slotted spatula for?' and 'why do I need a slotted AND a solid spatula?'
They both turn foods, so why do you need a slotted spatula when the solid one will turn all foods?
Bearing in mind that most kitchens have both types of turners, surprisingly few people know why they should have both. Either they received both types as a set, or they simply bought them separately in a simple case of 'follow the crowd'.
What this also means is that most people use whichever turner they have to hand, and will use slotted and solid spatulas interchangeably with many different foods.
This naivety can cause problems!
The obvious use for slotted spatulas is to allow any excess fat to drip away, and this is likely to be the number one reason you actually hunt for a slotted spatula (instead of just using it because it was clean and to hand).
However, slotted spatulas are much more versatile! They're brilliant for using on fragile foods, such as pancakes, small omelets, crepes, quiche, eggs, cakes, fish etc.