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Aug 3, 2009 10:51 PM

Does owning 5 pairs of tongs sound over the top?

I have only ever had one pair which is 24cm long, stainless steel, but as I am about to buy an enamelled Dutch oven I need a pair of non-stick tongs.

I also think I need a pair of 30cm stainless steel tongs for the bbq, and to make things easier I like the idea of having two of each of the new tongs so I can swap to a clean pair when the food is cooked.

This may be normal practise for most people, but it does still seam over the top to me.

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  1. A little excessive, perhaps, but I find tongs indispensable, so I understand your point of view.

    1. Doesn't sound over the top at all.

      Now about those non-stick tongs - I'm making the assumption that you are talking about the ones with the silicone ends? I have 3 or 4 of these that a manufacturer sent me to use on our cooking web video show... I hate them and refuse to use them on camera (or even off).

      The problem with them being no-stick silicone is that you can't grab anything with them. If you are browning chicken (beef, pork, veal, turkey, etc) in your Dutch Oven and need to turn it over; well good luck! Everything will slip right out, you have zero control.

      Stainless tongs in an enamelled Dutch Oven are fine. They won't scratch the surface, but some of the steel will be left on the enamelled surface.


      12 Replies
      1. re: legourmettv

        Get better ones. I have a pair (unbranded, I'm afraid) that work just fine. No problems with things slipping out of them. the silicone is textured, which might help.

        1. re: dscheidt

          I agree. My pair of silicone tipped tongs are from Sur La Table and work wonderfully. I use them more than the regular tongs because they seem to grab better. Also, I use them for removing jars from the uppermost shelves of my cabinets. Haven't lost a jar yet.

          1. re: tcamp

            The manufacturer who sent them to us, makes and sells these under 10-15 different names; some of which have been mentioned.

            I'll invite anyone over to set; so we can film you trying to flip a chicken breast, or veal shanks or anything for that matter that's being browned in the initial stage of a process that would happen in a Dutch Oven.


            1. re: legourmettv

              LOL, nothing about *my* cooking style is set-worthy but I'd love to see a demo.

              When browning a piece of meat in a dutch oven (mine is uncoated cast iron) or a saute pan, I would likely be using the regular, scalloped edge tongs. The non-stick get used for falafels in a large nonstick skillet, to move sauteing veggies around in the nonstick, and for grabbing pasta out of boiling water. And the aforementioned jar retrieval.

              1. re: tcamp

                Understood, but the OP asked about Non-stick tongs for use in an enamelled Dutch Oven, so I assume they want to do the sorts of things that one would do in a Dutch Oven.


                1. re: legourmettv

                  Yep definitely want the non-stick to use to lift and turn meat in the Dutch Oven, maybe I'll get one pair and see how they go?

                  1. re: snax

                    Practice, and you'll get the hang of it. You just have to squeeze a little more. I just sauteed two duck breasts for dinner using the silicone-tipped Messermeisters and managed to keep everything in the pan.

          2. re: dscheidt

            There is a big difference between the OXO, which have firm non-stick tips, and the Walmart variety, which are flimsy and are probably similar to the ones that have been an issue with slipping.

            My only complaint about OXO is the comfort grip along the tongs. These are black and are supposed to make holding them easier, but they get gummy after a couple of years of being tossed into the dishwasher. I wash a lot of things by hand, and I really don't want to add tongs to the list. For this reason, I have switched mostly to the all stainless variety. They are cheaper, and I keep them closed with rubber bands in the drawer.

            I personally do not like the Rosle, which depends on gravity to allow it to lock or unlock. I have had numerous instances of the darned thing springing open while sitting in a spoon rest, and falling on the floor or knocking a small item off the counter. Unfortunately, my favorite locking mechanisim is the OXO one, because you can bump it to open it and pull to close it for storage.

            I think I own about ten, in total, of all sizes and types. All good brands too.

            1. re: RGC1982

              Like I said in an earlier post - These are top quality, very expensive, brand name non-stick tongs that I've had trouble with slippage... Not down market knock off tongs.
              I won't give the manufacturer name b'cause I don't want to mud sling.

              Anyway, in my personal experience - non-stick, silicone tipped tongs have been poor performers.


              1. re: legourmettv

                As far as the silicone tipped ones go, I have the Cuisipro and Orka. The Cuisipro tend to be my faves.

                I have a couple of stainless as well. I looked at the gravity Rosle ones as well.. where nifty in the store just didn't seem like they were overly friendly to me either.

                1. re: legourmettv

                  Sorry I misread your post, I was scanning quickly.

                  Sorry you have had such a bad time of it. I haven't experienced any slippage with the OXOs, so I would recommend those to anyone worried about scratching the interior of their pans.

                  As for mud slinging, just about everyone here on CH politely gives his or her opinion about products, restaurants, and other people. That is why most of us are here. While I appreciate your reluctance, there is no need to be shy as long as your post is reasonable, but this is up to you.

                  1. re: legourmettv

                    I suspect that you either have crappy tongs (very expensive has zip to do with design quality) or simply don't know how to use them. I cooked my lunch yesterday, using two pairs of silicone tipped tongs. I used the tongs to do every part of the operation: open the cabinet, get out a skillet, put it on the stove, turn the stove on, open the fridge, get out butter, cheese, ham, open the zipper bags the ham and cheese were in, remove the twist tie from the plastic bread bag, remove the bread from the bag, take a knife out of the block, cut a hunk of butter with it, toss it in the skillet, pick up the melting hunk of butter and flip it over (to see if I could), get a different knife out of the block, get a tomato out of the bowl, cut it into slices, assemble the samwich, put it in the skillet, cook it. First time my hands touched it, or anything in it, was when I put it in my mouth. If you can't flip a chicken breast with yours, you've got a problem.

            2. i bought about a dozen when my local Edward Don outlet closed. They're my go-to utensil.

              1. I have 6 pairs. 4 stainless steel in varying sizes and two plastic with metal hinges of different sizes. They all have a purpose.


                1. When can there be too much of a good thing? I probably have 5 or 6 pair myself. I use 3 of those constantly. They also work great when you drop something on the floor!

                  1 Reply
                  1. re: Ambimom

                    Especially the long ones. Less bending over.