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Open Bottles
Boiling a pot of hot seafood in the middle of summer might sound kind of crazy, so it’s a good idea to counter the heat with a cold beverage or two. The DI ORO Multi-purpose Shears have a built-in bottle opener, which comes in handy when your hands are too soft to even attempt opening a twist-off Miller High Life.
Summer is a perfect time to try new dinners, and for a lot of Yankees, like myself, who were not raised on crab boils; this is an excellent dinner to try and branch out on. Below is my recipe for a “High Country Boil”. Enjoy!
Phil’s High Country Boil
Serves 4 Hungry Adults
Ingredients
DI ORO Products Used:
]]>These bites are packed with raw nuts and seeds, collagen, and delicate rose petals paired with rich cacoa chocolate powder. Did you know you an eat rose petals and rose hips? Both have a relaxing + calming effect and are high in Vitamin C. They are also very festive as you celebrate the upcoming Valentine's Day holiday!
Ingredients
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup cacao powder or cocoa powder
1 1/4 cup of pitted dates
2 TBS black sesame seeds
1/2 tsp himalayan salt
1 TBS crushed rose petals or rose hips
4 scoops Vital Proteins collagen peptides (optional)
Directions
1. Place all ingredients in food processor.
2. Blend ingredients until they come together in a paste consistency.
3. You could add 1-2 more dates of 1-2 tsp of honey to make them a stickier consistency if needed.
4. Use a tablespoon to measure out about 1-2 TBS of the mixture into your hand and roll into balls.
5. Coat the outside with more rose petals and/or pink crunchy Himalayan salt if desired for presentation.
6. To store extra balls, you could place one a Dioro baking mat to freeze individually. Then place into a bag or container for long term storage in the freezer.
Photos by Apothecary Mary in collaboration with Alisa Lewis. Recipe and creative direction by Alisa's Garden.
]]>This is a great protein for a nice dinner or even for meal prep. The DiOro baking mats are the perfect way to cook salmon every time. The skin NEVER sticks and all of the seasoning stay close to the fish while it cooks.
I like to leave the fillet whole with skin on. I pat it dry with paper towels gently. Then I sprtiz it with an avocado oil spray and add any seasonings I like. For this particular salmon filet, I added salt, pepper, lemon juice + slices, whole garlic cloves, sprigs of fresh dill, and red pepper flakes.
I roasted the salmon at 425 degrees in the oven for about 16 minutes until it was flakey and cooked through. I let the salmon cool slightly and then served it as the protein with the rest of the meal.
Ingredients
1 salmon filet (wild caught is best)
4-6 lemon slices
juice of half of a lemon
4-6 fresh sprigs of dill (or dried dill is great, too)
2 tsp salt
1 tsp pepper
1/2 teaspoon red pepper flakes
4-6 cloves of raw garlic
3-4 sprtizes of avocado oil spray
Directions
1. Place salom on DiOro baking mat and pat dry with a paper towel gently.
2. Mist or sprtiz the salmon evenly with avocado oil spray and sprinkle with lemon juice.
3. Season the salmon with salt, pepper, red pepper flakes and then place the garlic, dill, and lemon slices on top.
4. Roast at 425 degrees in the oven for about 16 minutes until the salmon is not shiny any longer an flakes apart easily with a fork.
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Fall seems to be the perfect season for this spicy and warming take on a chai tea latte. Alisa from Alisa's Garden Blog adds fresh turmeric and ginger to boost the micro-nutrients and inflammatory reducing properties of this bold and spicy beverage. This turmeric collagen chai tea is also extremely healing for your gut. The turmeric and black pepper work together to reduce inflammation and the collagen soothes the gut lining all while providing about 11g of pure protein to this beverage. Alisa used our DI ORO grater to freshly grate the turmeric and ginger root into the steeping spices. She also used or small spatula to mix the water + spice blend as it brewed on the stop top.
Ingredients
1 TBS whole cloves
1 TBS whole all spice berries
1 TBS whole star anise
1 TBS whole cardamom pods
1 TBS whole black pepper corns
1 TBS whole pink peper corns
1 cinnamon stick or 1 TBS ground cinnamon
1 TBS freshly grated ginger
1 TBS freshly grated turmeric root
6 cups of water
To Serve:
6-8 ounces of macadamia milk
1 scoop of Vital Proteins Collagen Peptides
1 TBS raw honey
Instructions
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Roasted Asparagus
In the spring and summer we love to roast veggies in the oven at higher temps. It is easy to arrange the veggies and spritz with oil and salt. They kind of take care of themselves while you prepare the rest of the meal. Roasting also brings out a robust flavor in the veggies and leaves them a nutty brown color.
INGREDIENTS
1 lb Asparagus
1 Lemon
1 tsp Sea Salt
3-4 Cloves of Garlic of 1 tsp of Garlic Powder
1 TBS Oil or 4-5 Spritzes of Oil Spray
DIRECTIONS
Heat oven to 425 degrees.
Wash and trim the ends of the asparagus. Arrange on the DiOro baking sheet on a sheet pan. Spritz or drizzle with oil. Add salt and garlic. Add lemon about 1/2 of a zested lemon and a squeeze of lemon juice.
Roast the vegies in the 425 degree oven for about 20 minutes or until they are tender and slightly nutty brown on top. You can flip or toss them half way through if you like. Another version is to place the sheet pan with DiOro baking mat on a Traeger grill at 325 degrees for about 30 minutes. Make sure to check it but this method is great for summer BBQs and leaves a slightly smokey roasted flavor with your veggies.
]]>This time of the summer Kale is abundant. Tomatoes are everywhere at local markets. And fresh eggs are easy to find. This recipe includes very few ingredients and just one sheet pan. The DiOro baking mat makes clean up a breeze and I think it helps crisp up the roasted kale really well!
First I wash and shred my kale and arrange it in one layer on a DiOro baking mat. Then I lightly spritz it with a coconut or avocado oil cooking spray.
I then roast the kale at 450 degrees in the oven for about 15 minutes. The combo of the light oil spritz and the DiOro baking mat make the kale nice and crispy like a kale chip.
Next, I make little wells or openings in the bed of kale. This time I did six but you could easily fit eight.
I seasoned the eggs and kale with salt and pepper at this stage. Then placed in the 450 degree oven for about 10 minutes until the egg whites were cooked but the yolks were still runny. Cook longer if you like hard cooked eggs.
When the egg bake came out of the oven I used the DiOro grater to shred goat milk gouda from the farmer's market on the hot eggs. It melted nicely!
I also topped the dish with halved cherry tomatoes from a local garden stand in my neighborhood. I did not cook these but I let them sink into the hot dish and they became nice and juicy in the dish.
This recipe is excellent for a weekend brunch in the summer. It takes just a few ingredients that are in season and pretty easy to find at most farmers markets and grocery stores.
Here's the Recipe Step by Step:
Ingredients
1 bunch of kale, about 3 cups
6-8 eggs
1-2 Sprtiz of Avocado Oil
1 oz Gouda or Parmesan Cheese, shredded
1/2 cup halved cherry tomatoes
Salt + Pepper to Taste
Red Pepper Flakes or Fresh Herbs for Garnish
Directions
Wash and shred the kale. Arrange in one layer on a baking mat lined sheet pan. Roast at 450 degrees for about 15 minutes or until kale is crispy
Make 6 or 8 wells or holes in the bed of kale and crack one egg in each hole. Season with salt and pepper. Bake in the over at 450 degrees for about 10 minutes for runny eggs or longer for harder eggs.
Remove from oven and grate cheese over the eggs, add tomatoes, garnish with red pepper or herbs.
Serve right away while eggs are warm. Enjoy!
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This is a great recipe to utilize acorn squash which is in season and readily available right now. It also uses rainbow chard which I have been seeing often at our local markets. You could use any veggies you love in this recipe, though. I love incorporating autumn veggies into dishes this time of year. It is also protein packed with chicken and sausage and makes for great leftovers or meal prep options.
I love using the DiOro baking mat to roast squash. I spritz it with a little spray avocado oil and a sprinkle of salt. I roast it facing down on the baking mat at 425 degrees for about 25-30 minutes while I make the filling on the stove top.
I had a plethora of farmers market veggies and I love to use rainbow swiss chard in mixes like this. I also used carrots, shallot, and sage in my mix of sauteed autumn vegetables.
I had pre-cooked roasted chicken that I shredded and used in this recipe. I threw that in last. I used fresh pork sausage and sauteed that first. Then I added the veggies.
I chopped the veggies all about the same size and added them to my large skillet with the browned pork sausage.
I love the bright colors in the autumn veggie mix. It goes so nicely with the acorn squash. You could use any mix of veggies you like. Onion, carrot, celery would give it a Thanksgiving stuffing feel. Beets or sweet potato would be a great addition.
I love using the DiOro Spunula to mix my sauteed veggies in the skillet. It does not burn or melt if it rests on the edge of a hot pan. It is perfect for scraping up the good brown bits from the bottom of of the skillet.
I added a spalsh of Apple Cider Vinegar to the mix toward the end of sauteing to help de-glaze the pan and incorporate the carmalized bits on the bottom for flavor and color.
INGREDIENTS
1 acorn squash
1 bunch of chard
1 shallot
1 clove of garlic
5-6 carrots
1 TBS Apple Cider Vinegar
1-2 Spritz of Avocado Oil Cooking Spray
8 ounces of shredded roasted chicken
8 ounces of pork or chicken sausage
Sage to Garnish
Salt + Pepper to taste
DIRECTIONS
Recipe + Photos by Alisa's Garden Blog