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Do any of you use silicone whisks?

Normandie Nov 11, 2009 08:33 PM

If so, how do they do?

They're recommended for some of my cookware, but I'm wondering if they're rigid enough to hold their shapes and/or handle some of the thicker mixtures my stainless whisks can manage.

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  1. alkapal RE: Normandie Nov 11, 2009 08:40 PM

    the one i have is sort of wimpy. it'd do for a light sauce, but that's about it.

    what i do use a *lot* and love are my silicone "spoonulas" from williams-sonoma. i always buy some on sale. great for gifts/stocking stuffers. http://www.williams-sonoma.com/produc...

    1 Reply
    1. re: alkapal
      Normandie RE: alkapal Nov 11, 2009 09:56 PM

      Yes, I like the spoonulas, too, for deglazing and for scraping thicker mixtures. But I've had this beautiful set of stainless wisks my whole adult life, and the round baloon whisk is strong enough to mash potatoes and other cooked foods. That's the function I was trying to find a silicone tool for and the whisks I've seen so far do look wimpy, just as you say.

    2. Chemicalkinetics RE: Normandie Nov 11, 2009 08:53 PM

      Hi Normandie,

      I don't have a silicone whisk, but I know a silicone whisk has the advantages of not scratching your cookware and easy to clean. It is especially recommended for enameled cast iron cookware. Anyway, back to your specific question, there are silicone coated stainless steel whisks. In other words, the whisks are not entirely silicone made. They are stainless steel at core. Like these two:

      No, I am not recommending these two. I am just saying that you may want to look for a stainless steel core, silicone coated whisk. Good wishes.

      1 Reply
      1. re: Chemicalkinetics
        Normandie RE: Chemicalkinetics Nov 11, 2009 09:58 PM

        You're exactly right, Chemical; I need it for my LC and I think you may have solved my problem. The silicone-coated-stainless-frame *should* do the trick. Thank you so much; now that I know that option exists, I can just look around for the shapes I want.

      2. j
        jaykayen RE: Normandie Nov 11, 2009 09:05 PM

        I had one. it was very thin. It kind of fell apart, which is why I don't have one anymore.

        2 Replies
        1. re: jaykayen
          Chemicalkinetics RE: jaykayen Nov 11, 2009 09:41 PM


          Was it a full silicone whisk or a silicone-coated stainless steel whisk?

          1. re: jaykayen
            Normandie RE: jaykayen Nov 11, 2009 09:59 PM

            Yes, jay...the ones I've seen so far just don't look as though they've been "perfected" yet....

          2. Full tummy RE: Normandie Nov 11, 2009 09:48 PM

            I do, and I use it when I want to whisk something in a non-stick pan -- a sauce, . It is thick and will create too much resistance against a thick batter or mashed potatoes (for which I use my metal whisk). Mine isn't flimsy, though, but yes, it will bend easier than the only metal one.

            1. Paulustrious RE: Normandie Nov 12, 2009 05:09 AM

              I tried one and didn't like it.

              Here is an oddball: http://www.amazon.co.uk/Innovative-Wh...

              I use my whisk mainly for sauces, egg beating, incorporating etc. so they are light weight. My favourite type is a flat-head coil whisk. These are very difficult to find in the US and Canada. Had to get mine from England. Here is a US example.


              1. w
                whisk59 RE: Normandie Dec 8, 2009 05:54 PM

                I'm looking for a whisk that can rest in the dish while microwaving. Would it be a silicone whisk?

                1 Reply
                1. re: whisk59
                  alkapal RE: whisk59 Dec 10, 2009 03:52 AM

                  silicone whisks most likely have an internal metal component, at least in the handle. so that wouldn't be suitable for your need.

                  curious....why this need?

                2. financialdistrictresident RE: Normandie Dec 10, 2009 04:34 AM

                  We have some flat, silicon coated whisks. SO uses it to make sauce in Le Creuset (enameled cast iron).

                  We don't whisk mashed potatoes, just get out the Kitchen Aid. Looking forward to using the new Beater Blade (another good stocking stuffer idea for cooks) and saving all that scraping :)


                  1. mobius981 RE: Normandie May 1, 2010 05:18 PM

                    Absolutely have the silicone whisks which are silicone covered wire, work just as well as plain wire, and i use them for le creuset and tin-lined copper, my primary cookware. At this point, I wouldn't use wire or steel utensils for anything!!!! Cuisipro makes a nice kine that I like very well...lots of variety!! Pretty colors!!

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