I have favorites depending on the use.

For stirring a sauce on the stovetop, or jam, or scraping a cake bowl, those silicon "spoonulas" that Jessica brought me from California are my all time favorite. The ones she got me are all one piece, they don't have a separate handle, so they're easy to clean, I pop them into the dishwasher. I like them so well I've given away several as gifts and it took me a while to find them to buy more.

For flipping eggs or pancakes, I have a wooden spatula with a beveled edge that Dad made for me and it won't scratch the no-stick. I wish the handle were a bit more narrow, but I refuse to touch it because that's the way Dad made it.

For cookies, I have an old metal "pancake turner" that was Grandma's, it has a wooden handle and a wide blade. It removes even big cookies without breaking them.

Annie

As my pans are non-stick I switched almost exclusively to the silicon spatulas with black plastic handles, sold in my local cooking supply store. They're perfect for stirfry, flipping over small or delicate foods, scraping and mixing. I use them at least 80% of the time. They're inexpensive and last many years before needing replacement. I've tried many brands, but these work best for me.
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To supplement them, I have a couple of those plastic-coated metal pancake flippers. I tried a silicon-coated fish spatula but finally discarded it. It was TOO slippy, and too flexible. Anything heavy just fell right off!

One item I have that I seldom use, but that comes in handy on certain occasions when you can't use anything else, is a very long-bladed, standard width stainless steel-bladed spatula (no drain holes). When you need to serve enchiladas or crepes out of a casserole dish, or lift a whole fish out of a pan, or even slide a cake onto a serving platter - it's essential!

I have mine and my mother's Ekco pancake turners. I haven't been able to find them anywhere. One has a wood handle, the others have black something or other handles, but I love them. They are all pretty old now, probably from the 1970's, but I take good care of them. I took back the ones I gave my kids since they don't use them (or cook)!

I did get a nice OXO turner, very thin, which I use when I make eggs.

Barb

I also am a many spatula person.
I don't call a "spatula" that silicone thing I use to stir in my Le Cruset pans...I guess a "spoonula" might be a good term.
But I use a standard 50 year old metal long handled spatula for flipping pancakes and scraping burned stuff off the oven floor, a long handled heavy duty one for flipping burgers on the grill, a very short bladed, square one for removing brownies and bars from the pan, a longer version of the same thing for cookies, a metal one with a silicon blade for things in a non stick skillet and a wide one or 2 to lift a roast or a bird from a roasting pan.
For stir fry, I use a couple of wooden tools that I think are supposed to be salad tossers....but they work for stir fry.
But for a fried egg or a few veggies....I do the "flip" thing :-)
Linda C

I use many as well. My "go to" is a silicone spatula for stirring salads, flipping eggs, making omelets.
I have 2 cheap plastic turners for "patties" of all sorts and pancakes.
I have a thin one for scraping the last bit of stuff out of jars.

And don't get me started on the spoons!

Deanna

For sauteeing a pan of chopped onions or browning ground beef or cubes of meat or poultry, my tool of choice is a wooden "saute stir", locally crafted by a company called Chester P. Basil's. I've used their products for years because the shapes work for the way I cook.

On the page linked below, the one I use most is the 11" branch saute stir (7th from top). It's thinner than it appears in the photo.

Here is a link that might be useful: Chester P. Basil's (Mark Hamm)

Friends call me Count Spatula.

When they look into my kitchen drawers, they always count the many spatulas I have; but the ones I use the most are the inexpensive bamboo ones.

Those of you have them will know how durable and wonderful they are. Dishwasher-proof, will not scratch, and will not melt like plastic ones.

dcarch

I have an assortment of 'rubber scraper' type spatulas. I find the first one I reach for is usually a silicone spoonula, so guess that's my current favorite in that dept.

Then, I have several metal spatulas--different sizes, thicknesses, etc. In that case, it really depends upon what I'm doing. I reach for the one that's the right size for the job. I do like the old one--leftover from a wedding gift of those hanging 'tools'--that's very thin and flexible.

But then you do have those special surfaces to contend with these days--non-stick skillets that scratch, enamelled cast iron that 'marks' if metal is used in it. My solution? I made a beautiful wooden spatula out of great maple, that is safe for those pots/pans, AND I then curved the edge so it exactly conforms to the angle between the side and bottom of my Le Crueset dutch oven, so that utensil is quite versatile. And pretty, too.

I find that making my own wooden utensils is a good solution--I make up my own designs, to customize them to work the best for my own specific needs.