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So I'm getting a little kitchen tonged off

So I have two cheep metal tongs 8 inch and a 10inch, I also have some cheep fork tongs for pasta. I also went to WS and got some lockable flat tip tongs and I have a set of cheep BBQ tongs. Ok ok here's my question?, what has been your go to tong in the kitchen and why? What is a good brand of tongs? What's your story on bad tongs, just give me a story on tongs LOL.

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  1. I only have one pair of tongs. The oxo 12 inch tongs with a lock mechanism. I think it is this tongs:

    http://www.amazon.com/OXO-Grips-12-In...

    25 Replies
    1. re: Chemicalkinetics

      I have the same ones and they are great. They are pretty easy to clean too.

      1. re: Kalivs

        AND you get to play up the cowboy attitude, flipping, spinning and unlocking. who is master of the grill now?

        1. re: hill food

          I've got the 12" Oxo, too. 2 pairs. But I never do the cowboy thing. I do the chick thing. a hip bump to unlock. I've convinced myself it makes me a sexier cook. ;)

          My son shows his assertiveness by doing a counter slam to unlock. Not many cook's tools let us express our personalities in such a fun way.

          1. re: DuffyH

            I read all these "cowboy thing". It sounds like it is some way to open/unlock the tongs. So how do you do it? Just swing the tongs very hard to lock and unlock the mechanism?

            I just bump my tongs to my stomach -- instead of hip like you.

            1. re: DuffyH

              HA HA, I do the chick thing/hip bump, too. Good observation re your last sentence! :D

              1. re: DuffyH

                Duffy - a hip bump and grind? these are fun things.

                or are we pathetic, waxing about the simple joys we find in kitchen utensils?

                1. re: hill food

                  hill food -

                  Taking your questions in reverse order:

                  Yes, we are pathetic, but we're in good company.

                  The grind is purely optional.

                  1. re: DuffyH

                    cue the music!

                    (I have a guy on a snare drum at all times either in my kitchen or on the patio. trombones only if company is expected)

                    1. re: hill food

                      Ah, what a great mental picture! Thanks for the grin.

                      My family laughs at the way I dance around the kitchen. I prefer to cook to reggae or classic rock, depending on what I'm cooking. :)

                        1. re: hill food

                          Duffy - singing Marley's "Jammin'" to a chicken while you stuff it? "and we hope you like jammin' too, everyday we make the rice with aromatics and some spice"...

                          ok pushed that one too far.

                          1. re: hill food

                            <ok pushed that one too far.> ....and now "Jammin" is playing on an endless loop in my brain. Thanks. :p

                            1. re: hill food

                              hill food - I trust you know the Beres Hammond classic "Can You Cook Some More?"

            2. re: Chemicalkinetics

              Me, too, 'cept mine are 9"--one regular and one with coated tips for the nonstick pans. Love, love, LOVE ALL my Oxo kitchen toys!

              P.S. My, what big tongs you have! HA HA! ;)

              1. re: Chemicalkinetics

                I have two sets of OXO 12" tongs; one like Chemicalkinetics' and one with nylon/silicone (?) coated tips for using on non-stick pans. I love them. They go in the dishwasher regularly, and the locking mechanism has lasted for years (I honestly don't remember how long I've had 'em).

                1. re: kcshigekawa

                  Mine only last about a year using the dishwasher... after 2 busted springs, mine get handwashed.

                  1. re: firecooked

                    My Oxo's go into the DW occasionally. Mostly they're hand-washed because I use them so often. My DW is a Bosch with an upper cutlery rack, that might make a difference, too. I close them before laying them in the rack, there's no pressure on the spring. They're about 8 yrs old and still act like new.

                2. re: Chemicalkinetics

                  I have those tongs and actively dislike them cause I pinch my fingers opening them. My favesies are these: http://www.amazon.com/Update-Internat...

                  I reach right past the other for these. I do also have a pair of silicone coated (?) for use in nonstick pans.

                  1. re: c oliver

                    You're doing it wrong. Try the hip-bump or counter-slam. I don't recommend CK's tummy bump. ;)

                    1. re: c oliver

                      Oliver,

                      Is there any reason to use the silicone or nylon tip tongs beside protecting the nonstick cookware?

                        1. re: c oliver

                          Thanks. I think a few people including Antilope has allude to this conclusion as well. Since I don't have any nonstick cookware at this moment, I was wondering if the nylon tongs will provide me any advantages. Thanks for the information.

                  2. I use restaurant supply tongs, sometimes they have no lock, sometimes they just have the metal collar to lock, never been a fan of the push the bottom locking tong. Restaurant supply store ones are cheap and I have always found them to be superior quality. I pick up pans and trays with my tongues and use them to hold pot handles and do almost anything, I can't stand cheap, thin tongs.

                    3 Replies
                    1. re: TeRReT

                      I have two of these, one long and one short. They're both over 10 years old and work as good as new. Never buy cheap kitchen stuff.

                      1. re: TeRReT

                        I'm with you on this. Don't brak the bank, they work and they last.

                        1. re: TeRReT

                          Same thing. Heavy tongs from restaurant suppliers are great. You'll never wear them out.

                        2. I have 4 pairs of small and 1 pair medium scalloped tongs I got from a restaurant supply store. Absolute necessities in the kitchen IMHO.

                          DT

                          1. I really like Cuisipro locking tongs. They are available with plain stainless steel or scalloped silicone tips. They are similar to the Oxo locking tongs, but IMO, the Cuisipro tongs are easier to clean and have a nicer locking mechanism. Available in various lengths and colors (for the silicone ones) from Amazon.

                             
                            2 Replies
                            1. re: tanuki soup

                              I love my OXO locking tongs, but might have to add this to my collection for use on non stick pans.

                              1. re: tanuki soup

                                I have that pair. Plus several other without a coating. And a pair of test tube holders, which is nice for reaching into small spaces.

                              2. It's OXO locking tongs all the way for me. Best tongs ever. If I pick up another set of tongs, i find myself smacking and pulling at the bottom to unlock and lock them!