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Nov 11, 2009 08:33 PM

Do any of you use silicone whisks?

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. 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.

    1 Reply
    1. re: alkapal

      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. 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

        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. 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


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

          1. re: jaykayen

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

          2. 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. I tried one and didn't like it.

              Here is an oddball:

              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.