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The 600-700°F markings you see on other brands are representative of testing results achieved in a lab setting with inert atmosphere. Not in a real kitchen with oxygen. We don't put those high numbers on our packaging because they are misleading - yes, our silicone can go up to that before rapid decomposition starts, just like most other food-safe silicones can, in that lab environment. But you're not cooking in a chamber filled with argon gas, so we don't want to show you a number that's not relevant to you, even if it sounds better.
464°F (which is 240°C, btw) is a real-kitchen number. It's conservative, yes. But the implication here is that you could leave it at that temperature for a REALLY long time and have no adverse effects. With that temperature in mind, you can leave the spatula in a hot pan and walk away for as long as you want. If we put 550°F on the package, I wouldn't be as comfortable making that claim. Heat resistance is sort of a sliding scale that reflects the degradation rate of the material. At 464°F, absolutely no measurable degradation is happening. At 550°F, degradation starts to happen quite quickly. 600°F and 700°F are off the deep end for non-lab conditions, so there's no way those numbers should be communicated to consumers, honestly.
We are really invested in the materials science behind what we make, and sacrificing a bit on the marketing speak because of it. Unlike other silicone spatulas that use a metal core, we use a polyamide material that is much less thermally conductive than metal, keeping the handle cool while you cook. We've put an equal amount of care into how the spatula was designed, both for looks and for feel, flexibility, and strength, and I hope that shows too. Happy to answer any other questions! Hope you're all cool that I joined the convo - just wanted to help answer so that Massdrop isn't on the hook for sharing our product and explaining some of the stuff behind it.
Respectfully, GIR