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From $1.35/EA

Reg. Lots of 12
$1.49 $1.35

From $5.05/EA

Reg. Lots of 12
$5.69 $5.05

From $8.06/EA

Reg. Lots of 6
$8.69 $8.06

From $4.22/EA

Reg. Lots of 12 Lots of 24
$5.79 $4.61 $4.22

From $4.57/EA

Reg. Lots of 6 Lots of 24
$4.99 $4.76 $4.57

$4.99/EA

From $2.49/EA

Reg. Lots of 6
$2.99 $2.49

12" Wooden Spoon

Item #: 40712WOOD

From $1.56/EA

Reg. Lots of 12
$1.99 $1.56

14" Wooden Spoon

Item #: 40715WOOD

From $1.76/EA

Reg. Lots of 12
$2.19 $1.76

18" Wooden Spoon

Item #: 40718WOOD

From $2.32/EA

Reg. Lots of 12
$2.89 $2.32

From $1.80/EA

Reg. Lots of 12
$1.99 $1.80

From $9.17/EA

Reg. Lots of 25
$9.59 $9.17

$9.49/EA

From $7.97/EA

Reg. Lots of 25
$8.69 $7.97

$7.59/EA

$7.59/EA

Product Reviews

  • Tablecraft 5600-9 9 Piece Garnishing Kit

    Great kit to start off with if you are looking to start doing fruit carvings or nice garde manager work. I bring it into the kitchen whenever there is a nice function happening.

    Jennifer M. Posted on 11/19/2012

  • Tablecraft 94 8" Fine Single Mesh Strainer

    This is a really great strainer, especially for the price. Its great for leaving in the pot for pastas and its also great for sifting flour!

    Tom M. Posted on 04/03/2012

  • 9 1/2" White Spatula

    This spatula is a must for every baker. It is very sturdy and durable, definitely not flimsy like some. It is a great value for the price

    Theresa B. Posted on 09/02/2010

  • Tablecraft 104 Black 3 Compartment Condiment Holder - 20" x 6 5/8" x 4 1/2"

    Strongly constructed . I used this one as sushi bar condiment dispenser for pickled ginger, wasabi and soy sauce alike. Works perfectly . The only complain I would have is the cover didn't close flat. Stacking 2 or 3 of them for storage is not recommend .

    Ye H. Posted on 12/25/2012

  • Tablecraft 4212 12" Icing Spatula

    This is a really nice and well made spatula. It was bigger than I expected but it's working well for me. I use it to frost large cakes and it works especially well for the crumb coat.

    Jennifer W. Posted on 04/26/2013