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Oct 18, 2011 12:24 PM

Whisk handles and sizes

I am upgrading my whisks from some crappy no-name brand with flimsy handles to Best. I am having difficulty deciding on the size and handle.

1. Stainless or wooden handle? Both are DW safe.
2. 8", 10", or 12"? Have you ever thought a whisk was too big? For a balloon whisk I was going to go with the 12", but it *is* kinda big, almost overkill for 2 egg whites. For the French whisk I can't decide between the 8" or 10".

Decisions, decisions.

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  1. What sizes are the bowls you'll be using them in? I have a couple of different sizes of each, and I usually choose the right size for the bowl.

    1. What about handle material?

      3 Replies
      1. re: E_M

        I bought a small rubber handled one by OXO for my daughter, and I think I use that one more than any other whisk.

        1. re: E_M

          I like stainless - low upkeep, less friction, no splitting or splinters.

          1. re: E_M

            E_M: "What about handle material?"

            Greetings from Portland, Oregon, home of Best. With the whole Best line to choose from, we favored the wooden handle version. It fits the hand well, and does not fatigue. And, as noted, it is dishwasher safe, though I probably would not throw the same one into the dishwasher every day after day.

          2. 1) if you really want and are going to put in the dishwasher, go stainless. Wood, no matter how "dishwasher safe" it is, it'll look like junk a few years.

            2) I have 6", a 10.5" and a 12". The 12 might seem like overkill, but it beats faster than any other whisk I've used. The 10.5" is a recent acquisition filling the "gap" between the small and large. I'd echo some other posters here and buy 2-3 different sizes.

            1. Thanks everyone.

              I guess was just wondering about the stainless vs. wood properties. I thought the wood was much warmer and the curve was slightly more comfortable that the straight-handled stainless. So, I was wondering if after you've been beating egg whites for a while if your hand could feel the difference.

              1. My big balloon whisk is the one I use for egg whites and it has a metal handle. No discomfort issues. My supposed workhorse/AP whisk has a wood handle, but my metal handled flat whisk has supplanted it. A very small whisk is great for small bowl jobs. Those three seem to meet most needs. I also have a silicone covered one for use in tinned pans and a Delbor for gravy made in a roasting pan. Definitely prefer the metal handles.