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Feb 1, 2012 04:49 AM

Immersion Blenders--Recommendations?

I am about to purchase my first immersion blender. I love kitchen gadgets, and prefer to go ahead and get a better appliance that will do the best job and last rather than trying a less expensive one to see if I like it and then upgrade later.

In looking through Chowhound it seems that the most recent discussion of immersion blenders is almost a year old. I was hoping to get some more current suggestions. I am leaning towards the Breville BSB510XL.

Any comments on that model, or recommended alternatives?



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  1. I have a Braun. have had it for about 15 years and it's as good today as when I first bought it. Does hot soups, smoothies and hummus (when i'm not in the mood to dig out the food processor).

    I would buy another in a heartbeat-if i needed it.

    1 Reply
    1. re: SeaSide Tomato

      We've had a Braun also, for about 6 years. It only gets used a couple times a month and it has held up well. Oh, I paid $4 for it at a thrift store.

    2. We have had a Daily immersion blender for over 15 years. I don't think it is available anymore. It was made in Italy and appears to be a clone of the Bamix which is made in Switzerland. At 130 watts, it does a fine job when we make refried beans. We have whipped cream with it, smoothed out gravies and sauces, etc. But mostly it is used fro the beans. There are certainly more powerful stick blenders out there but this works fine for us. It was touted, at the time, to be ideal for making baby food, chopping meat, grinding nuts and coffee, etc. It did al that (less the baby food) with a modicum of success so now it is strictly a tool for retired beans. If it ever gives up the ghost, I would get the Bamix for no other reason other than is resembles the Daily and I believe the attachments are compatible.

      1. How do you anticipate using the immersion blender? That might drive your decision as to whether you need a "work horse" or a model with a little less power at a substantially lower price.

        On my "someday wishlist" I have a Bamix immersion blender. From recommendations here on CH, that seems to be among the favored brands. That said, I presently have a bottom-of-the-line Braun which has been performing beautifully for at least 6-7 years. The Braun was very reasonably priced at BB&B and it does a great job with pureed soups and gravies. Maybe if the tasks at hand required a heavier duty tool I could justify the additional cost of the Bamix, but I don't use the immersion blender for anything other than soups and gravies, and my Braun meets my needs quite well.

        1. My Kitchenaid, while larger and heavier than the Braun, seems fine for normal home kitchen immersion use. Granted not pureeing gravel, but has worked perfectly for many years.

          1. I have an entry-level Cuisinart model I found on a clearance rack a few years ago for the princely sum of $13. I bought it because I didn't know if I would ever use it -- the price was right, so I decided to see.

            I like it -- it does an awesome job of vinaigrettes, soups, pumpkin for pumpkin pies --

            I don't use it a lot--- but it's a really good tool when you need it -- and if it died I would replace it.