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best immersion blender?

I love having a hand stick blender - for soups, dressings, dips, etc.

But my new Cusinart one just broke so I am going to replace it. I wasn't that thrilled with it actually. I make a lot of pesto and the blade was too high to properly chop the herbs. The mini-chopper attachment didn't quite do the trick for pesto either.

Does anyone have suggestions for another immersion blender?

And follow-up question: Do you have a food processor and what do you use it for?

Thanks! :)

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  1. I love my KA!!! I have and have had for about thirty years or more a Cusinart FP which is wonderful. I use it to chop, puree, slice, grate,and mix.

    1 Reply
    1. re: Mother of four

      Me too! I've gone through a number of other brands in my time. The KA takes a load of punishment and always comes through. It's also very powerful at full speed.

      I also love that you can release the blade end and pop it in the dishwasher.

    2. Bamix. The top of the line for home immersion blenders

      18 Replies
      1. re: scubadoo97

        Second on the Bamix. The brand is not well known in the states but it really is a great product.

        1. re: KTinNYC

          Bamix by a mile. I've used the other ones, and they don't even begin to compare. Kind of like comparing the el-cheapo plastic-handle knives you can buy in a grocery store with the $100 Henckel's. You can feel when you pick it up that the Bamix is more substantial than the other plastic immersion blenders.

          People don't believe me when I say I can whip cream in less than 20 seconds - until they see the Bamix in action. It's really that good.

          1. re: KTinNYC

            Third on Bamix, try to find one! I have 2 Cuisinarts I've had for years and have no complaints.

          2. re: scubadoo97

            I got a Bamix for Christmas, and took it for a test drive making whipped cream for the dessert. Apparently I used the wrong blade, and although it didn't take 20 seconds (is that an exaggeration?) it was quick and easy and the results were excellent. Best of all, it rinsed off in a flash and I didn't have to drag out another appliance and have clogging up the countertop. Love it and can't wait to use it more!

            1. re: roxlet

              Nope, not an exaggeration. Time yourself with the right blade (it's not the blade attachment, it's the perfectly round circle attachment with no baffles on it), and hold it at just a slight angle to the cream.

              Congrats on the new Bamix. Mine sees a lot of use, and it's probably close to ten years old, and still going strong.

              1. re: greglor

                I am loving my Bamix. I use it to whip 2 egg whites and 1 whole egg for the fluffiest omelet ever. I've even used it to chop garlic for meatballs and grate cheese for lasagna. I love it and I was very happy to learn about it here. My husband was pureeing tomatoes right in the can the other day and was loving it too. I will definitely use it to whip cream the next time I have the need.

            2. re: scubadoo97

              This may seem like a stupid question, but I've been looking at immersion blenders for while now and have often seen Bamix touted as "the very best". When I go into "professional" restaurant supply stores however, I see brands like Robot Coupe, Dito Dean, occasionally Waring, and almost always Dynamic International - all of which have a large product range with the largest IBs in the lines looking more like gasoline powered weed whackers (dual hand grips, 4' long to reach into those MASSIVE soup cauldrons), than your typical "stick blender".

              Are these simply not brought up in the same way that Hobart isn't often mentioned when people are looking for a stand mixer - obviously better, but several orders of magnitude of overkill for a home chef?

              To my mind, while the Bamix looks like a great option and a far better tool than I am a cook, something like the Dynamic "Master" or "Junior" would be *the ultimate* - if perhaps akin to commuting to work in an McLaren F1.

              1. re: Khai

                If I were to get a different brand of IB other than the Bamix I would get the Waring WSB50. Not that much more than the Bamix Gastro but lots of power.

                1. re: scubadoo97

                  Scuba, would you prefer the WSB50 over the Barmix Gastro, or are you saying you'd get the Waring only if youhad to switch brands?

                  Also, do you find any downsides to the larger shaft of the Gasto (over the Barmix De Lux, Mono, etc.) -- i.e., is it ever cumbersome, too heavy, too big? (I'm petite at 5'2" with tiny hands so might be more of an issue for me..). I looked at the Waring and I tk it's a 10" shaft!

                  Finally (for now), do you know how the Gastro compares to WS's new 'professional model'? I called over there and no one at the 1-800 # or the stores really knew much about it, and the web site doesn't tell much. Turns out the Barmix USA site is actually just a distributor.. competes with WS. But very nice people there.

                  1. re: iyc_nyc

                    The Gastro is 200w. Not sure about the WS model. The extra length is of the Gastro is a plus. I don't find it too long at all. Great for working inside a big pot. My wife recently had a bad bout of TMJ and has been on a soft diet for the last couple of weeks. I made 3 different soups the other day. Carrot/ginger/sweet potato, broccoli cheese and lentil and kale. I wized each up in the pot.. The Bamix did a fine job .

                    I had looked at the Waring model on line. The WSB50 is the lowest of the heavy duty IB in their line with 750w. The WSB40 is medium duty and is around the same price as the Gastro with 350w of power.

                    I had a Bamix look alike before getting the Bamix and I really liked the blade designs and the multiple blades even though I used the basic chopping blade the most. I was familiar with the design and although the Bamix is worlds better in quality of the copy the copy lasted me around 8 yrs.

                    1. re: scubadoo97

                      Scuba, thanks so much - super helpful. The lady I spoke w at Bamix.USA suggested the De Lux and Mono over the Gastro bc she said the Gastro was too large and also to powerful! She said that even for experienced cooks, it threw food all over the kitchen..

                      Sounds like this has not been your experience so am now leaning toward the Gastro,.Thanks again for your helpful advice.

                      1. re: iyc_nyc

                        No way the Gastro is TOO powerful. As to size, here are a couple of photos of the Gastro in a 6 qt Lodge dutch oven and the blender in a 4 cup measuring cup for reference.

                         
                         
                          1. re: scubadoo97

                            Scuba, do the instructions/manual that came with your Gastro indicate what the two speeds/RPMs are? I've seen conflicting information on different websites -- i.e., some say max 15,000 RPM and others say 17,000 RPM (and it turns out the Barmix USA site is just a distributor that licensed the name, not the manufacturer).

                            Do you know if this would even make a difference, or if wattage is more important?

                            Many thanks..

                            1. re: iyc_nyc

                              Here is what is quoted on the Bamix Swiss site for the Gastro 200
                              translated from German
                              Power: 200 W
                              - RPM:
                              Level I: 12,000 rpm
                              - Category II: 18,000 rpm

                                1. re: scubadoo97

                                  Scuba, it seems like you're quite the expert! Do you have any thoughts on the Waring Pro SB10 Professional? I am looking for a good quality IB, but something less expensive than some of the other models discussed previously... Thanks!

                                  1. re: shiralamb

                                    Certainly no expert but thanks. The SB10 is cheap enough and has a detachable blade/shaft. A quick search turned up some positive reviews and a few that had issues with the 50 sec maximum blending time before it started to get hot.

                2. Hi!

                  I have a Kitchenaid Immersion blender and it does everything I ask it to! No complaints at all.

                  And, yes, I have a food precessor, also a KA. I use it for everything- chopping veggies, making biscuit and pie dough, making batter for popovers, making hummus and breadcrumbs, grating hard cheese, etc.

                  I use the immersion blender for processing hot foods - pureeing soups and sauces and such, and for making milk shakes.

                  Hope this helps-
                  Mary
                  www.BestinKitchen.com

                  5 Replies
                  1. re: MEH

                    Ditto. I like my KitchenAid, use it for pureeing in-pot, mostly soups. You can't safely puree a hot soup in a food processor (although a classic blender can often work quite nicely). I use my Cuisinart food processor for hummus, breadcrumbs, and dough, too.

                      1. re: MEH

                        I got a heck of a deal on a KA and have been looking for ways to use it more. How would one use it for pie crusts? TIA.

                        1. re: mech_e

                          I can't imagine using a stick belender -- or any kind of blender for pie crusts...

                        2. re: MEH

                          No issues here either with my KA

                        3. Love my Braun - I've had it well over 10 years, no problems ever. I use it to grind spices in the small blender adapter, blend soups, etc.,

                          4 Replies
                          1. re: applehome

                            I love my Braun Multiquick, which they've discontinued making for whatever reason (low replacement value? great price?) Current one I've had 10+ years, old one over 20 (it stays in the car for trips). I haven't seen the need for a standard blender since I don't drink frozen drinks (and they always leak, take up tons of space...)

                            We tried the Cuisinart Stainless model (registered for it because it was pretty), and it broke immediately, as did the replacement parts (it's also so heavy that it tips over small pots). It's somewhere in a box now.

                            The immersion blender attachment: hot soups, cold soups, milkshakes, all purees aside from potatoes (it'll turn it to glue)
                            -chopper: gazpacho, salsa, habanero-garlic-ginger paste, oatmeal scrub masks, mineral makeup
                            -whisk: egg whites
                            I've found some on eBay for family members who wanted the same one I had, priced $25-50.

                            1. re: Caralien

                              Mineral make-up and scrubs? Do tell.

                              1. re: TampaAurora

                                scrubs: dried milk blended with oats, cranberry-e capsules, brown sugar, touch of cinnamon (can also be reconstituted as a drink); coffee+cocoa+brown sugar...

                                mineral makeup supplies: wholesalesuppliesplus.com (iron oxides+tapioca powder+titanium dioxide)

                              2. re: Caralien

                                I have to second the Braun Multiquick - the biggest feature to me is that the business end of the immersion blender can be put in the dishwasher. I look at replacements, and I find that lack of cleaning the interface between the motor and blade to be a big turn-off.

                            2. For the money, the Kitchen Aid seems to be the best. There are better immersion blenders out there, but they start to get pricey. The part with the cutter pops off for cleaning.

                              Not that I have had a problem, but most of the units (including KA) have plastic parts in the drive -- they WILL break if you go ape with it, though have had no problems blasting through frozen strawberries in smoothies or the chocolate hockey pucks while making Mexican hot cocoa (shameless plug for Abuelita and Ibarra Mexican chocolate -- good stuff!)

                              Word to the wise -- get agressive with ice and hard stuff and you'll be sorry. Tough jobs belong in your regular blender or food processor.

                              Final note -- don't mess with the blade part unless detached from the power unit. My wife found out the hard way last Thanksgiving and ended up at the ER getting her fingers sewed back together.

                              We don't have a food processor, but we do have a cutter/chooper unit that fits on our Osterizer. Mainly used for hummus and salsa.