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Cuisinart smart stick with whisk and chopper attachments

was just at Costco and had an impulse buy, a cuisinart smart stick variable speed hand blender with whisk and chopper attachments. http://www.amazon.com/Cuisinart-Blend...
Does anyone have one, what do you think and .........?

Please give me your input.

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  1. Yours sounds fancier than mine, but I do have a cuisinart hand blender and I love it. I found that if I kept the directions and recipes handy, and the blender in a cupboard nearby, I would use it more often. If you've never used one, it takes a bit of an intro. What can I do with this(egg whites and whipped cream) and what can't I?(whipped potatoes) When you are under pressure to produce, if your appliance is easy to reach and you have an idea how to do what you want to do with it, it's so much easier. It is actually very convenient and fast! Good dishes!

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    1. I have that model (single speed)- bought it for a similar price from Sams 3-4 yrs ago. I'm happy with it. The whisk part does ok with egg whites. The immersion part does a nice job with soups.

      Read the instruction booklet to have a realistic idea of what each of the parts can do.

      1. I received one as a gift recently and used it to make some amazing pureed soups. I did this in my old pasta pot and definitely recommend. Does anyone know if it is safe to use in LeCreuset enameled cast iron?

        1 Reply
        1. re: mojoeater

          I own one just like the one in the link. You should be OK in the enameled LC since the blade on the chopper doesn't go all the way to the bottom--it is recessed slightly inside the housing. Just don't bang it too hard on the pan.

        2. I have had one for a couple years, and like it very much. I use the blender and the chopper mostly, the wisk infrequently (not because of any shortcoming, I just don't think to use it). I was recently reading about stick blenders in another thread, and it seems many do not like the Cuisinart or found that it broke easily. I have found neither to be true, and indeed just gave one as a Christmas gift.

          mojo, I see no reason why it would harm your enameled cast iron. The blade does not contact the surface of the pot/bowl/whatever you use, so there should be no problem.

          1 Reply
          1. re: Cheez62

            thanks for reenforcing my purchase of the smart stick.

          2. I've owned this model since 2007 and use it regularly with no issues. It's great for pureeing soups and sauces; for pizza sauce, I usually just stick it right into a can of whole San Marzano tomatoes with a little salt and olive oil added - presto, fresh sauce! You can do the same with a can of garbanzo beans - just add olive oil, tahini, lemon juice and garlic and you've got hummus. And no more having to transfer soup into a blender to puree it. I probably pull it out at least once or twice a week.

            You can use it to emulsify salad dressing in the included cup as well. I've found, though, that it actually over-emulsifies a basic balsamic dressing for my tastes; I prefer my oil and vinegar just barely combined, not whipped into an aerated froth. But dressings that use a lot of ingredients (like cilantro-lime dressing, which uses almost a full bunch of cilantro) comes out smooth and delicious.

            The chopper is fine for small tasks. I never use the whisk, though - maybe I just don't have a bowl with high enough sides, but it always seems to end up spraying whatever I'm whisking all over the kitchen.

            And as for the comment above about it not being suitable for whipped potatoes - this is true of any blender, immersion or otherwise. White potatoes get gluey if you expose them to a whirling blade of any sort (because the cells get sliced up and release all their starch). A ricer is really the best way to get light and fluffy potatoes, IMHO; you can then add a ton of cream and whip them by hand, if you want them whipped.

            2 Replies
            1. re: monopod

              Thanks looks like i made a good buy.

              1. re: ukjason

                Yeah, I think you'll like it. Like monopod, I too have used it right in a can of whole tomatoes. It works great. And the salad dressing thing is another great one. Here is a link to a thread about making mayo, with some recipes, including one to which I had linked. I love that recipe, and it is amazingly easy:

                http://chowhound.chow.com/topics/769030

                And here is another link, with some more general ideas:

                http://chowhound.chow.com/topics/756207

                Enjoy, and let us know what you do with it!