HOME > Chowhound > Cookware >
What have you made lately? Get great advice
TELL US

So I'm getting a little kitchen tonged off

u
ukjason Jun 5, 2013 10:28 PM

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.

  1. Chemicalkinetics Jun 5, 2013 11:26 PM

    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
      k
      Kalivs Jun 6, 2013 12:28 AM

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

      1. re: Kalivs
        hill food Jun 6, 2013 01:24 AM

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

        1. re: hill food
          DuffyH Jun 6, 2013 07:02 AM

          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
            Chemicalkinetics Jun 6, 2013 07:14 AM

            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: Chemicalkinetics
              k
              Kalivs Jun 7, 2013 08:11 PM

              I do that too!

              1. re: Kalivs
                Chemicalkinetics Jun 7, 2013 08:20 PM

                Kalvis,

                :) Heh heh heh. High five.

            2. re: DuffyH
              kattyeyes Jun 6, 2013 07:29 AM

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

              1. re: DuffyH
                hill food Jun 6, 2013 05:30 PM

                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
                  DuffyH Jun 6, 2013 07:17 PM

                  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
                    hill food Jun 6, 2013 08:26 PM

                    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
                      DuffyH Jun 6, 2013 08:50 PM

                      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: DuffyH
                        hill food Jun 7, 2013 11:05 PM

                        yeah that works for me.

                        1. re: hill food
                          hill food Jun 9, 2013 11:55 PM

                          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
                            DuffyH Jun 10, 2013 06:58 AM

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

                            1. re: hill food
                              DuffyH Jun 10, 2013 06:59 AM

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

            3. re: Chemicalkinetics
              kattyeyes Jun 6, 2013 05:10 AM

              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
                k
                kcshigekawa Jun 6, 2013 04:04 PM

                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
                  firecooked Jun 8, 2013 04:40 PM

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

                  1. re: firecooked
                    DuffyH Jun 8, 2013 07:57 PM

                    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
                  c oliver Jun 8, 2013 04:55 PM

                  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
                    DuffyH Jun 8, 2013 07:55 PM

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

                    1. re: DuffyH
                      c oliver Jun 8, 2013 10:24 PM

                      Silly.

                    2. re: c oliver
                      Chemicalkinetics Jun 8, 2013 07:58 PM

                      Oliver,

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

                      1. re: Chemicalkinetics
                        c oliver Jun 8, 2013 10:24 PM

                        None.

                        1. re: c oliver
                          Chemicalkinetics Jun 9, 2013 10:37 PM

                          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. TeRReT Jun 6, 2013 12:42 AM

                    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
                      c
                      chileheadmike Jun 6, 2013 08:28 AM

                      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
                        m
                        mike0989 Jun 6, 2013 09:04 AM

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

                        1. re: TeRReT
                          JayL Jun 7, 2013 06:41 AM

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

                        2. Davwud Jun 6, 2013 04:28 AM

                          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. tanuki soup Jun 6, 2013 04:58 AM

                            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
                              monavano Jun 6, 2013 05:01 AM

                              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
                                paulj Jun 6, 2013 07:39 AM

                                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. monavano Jun 6, 2013 05:00 AM

                                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!

                                1. t
                                  treb Jun 6, 2013 06:17 AM

                                  12" OXO is all I use.

                                  1 Reply
                                  1. re: treb
                                    ritabwh Jun 6, 2013 04:40 PM

                                    same here. the short ones get my fingers too close to the heat.

                                  2. Kris in Beijing Jun 6, 2013 07:47 AM

                                    These:
                                    http://bit.ly/14ACbhk
                                    which I love, love, love.

                                    I unlock mine the same way an action star reloads a pump-action shotgun with one hand:
                                    http://bit.ly/14ACIzT

                                    2 Replies
                                    1. re: Kris in Beijing
                                      srgoodman Jun 6, 2013 01:41 PM

                                      Those are Edlund tongs. I've got a 9", 12" and 16" which I bought about 20 years ago.

                                      12" is my workhorse, 16" for grilling, and 9" tends to get used for salad.

                                      1. re: srgoodman
                                        scubadoo97 Jun 10, 2013 03:06 AM

                                        I have the 12" and 16" Edlunds. Been using them for years. Well constructed. I'd buy them again in a heartbeat

                                    2. e
                                      escondido123 Jun 6, 2013 08:08 AM

                                      I have half a dozen pairs of the cheap stainless steel tongs without a locking ring--about $6 a piece on Amazon. I keep them all in the same clay pot that holds a dozen wooden utensils right next to the stove. Never did like the fancier ones.

                                      1. kaleokahu Jun 6, 2013 09:55 AM

                                        Hi, Jason:

                                        I've got several. The pair I use the most is a locking SS OXO or knockoff that has plastic tips. They work pretty well, but the lock bugs me, and they aren't the easiest to clean.

                                        I also have a few vintage short aluminum ones with the slide-loop lock. I like these, too, the downside being they get hot very quickly when fishing for pasta or out of the deep fryer.

                                        For the 'Q, I use a pair of Lamsonsharp SS/teak tongs with the beveled tips. These were a gift, and they work really well, you just have to keep them squeezed pretty tight to hold onto heavier things.

                                        Aloha,
                                        Kaleo

                                        1. k
                                          kseiverd Jun 6, 2013 01:11 PM

                                          Like having coated tips on a pair when working in non-stick pans.

                                          1. k
                                            kitchengardengal Jun 6, 2013 02:21 PM

                                            After years of unsuccessful tongs, I now have a couple sizes of OXO tongs. One of which is so long, I can get (some) stuff from the top cabinet shelves with them. We use those for the grill, too. I should buy stock in OXO, I love their stuff so much.

                                            1. tim irvine Jun 6, 2013 02:32 PM

                                              I love these from the restaurant supply place...nothing to break or pinch me.

                                               
                                              1 Reply
                                              1. re: tim irvine
                                                iluvcookies Jun 8, 2013 08:36 PM

                                                I own ones just like these, except the handle is blue. I bought them about 10 years ago at a restaurant supply place on the Bowery (NYC), I'm sure I did not pay more than $10, and I use them almost every day.

                                              2. t
                                                trakman Jun 6, 2013 08:38 PM

                                                I had a mismatch of tongs accumulated over the years. Lockable, not lockable, different lengths, etc. Biggest issue I had was the tension on the spring. Most were very firm, and quite a pain to use. I finally picked up one set that I liked, low tension spring, not lockable, 12" long. No frills, no bells and whistles. Loved them so much that I did the internet research, and wound up buying a dozen of them from the following site. Use them constantly, they are the absolute most useful tool in my kitchen. Vollrath model 47113. Here's where I bought them from, you may be able to find them somewhere close to you

                                                http://www.instawares.com/utility-ton...

                                                1. BiscuitBoy Jun 7, 2013 07:00 AM

                                                  I have tongs from the resto supply place...never measured'em...a long one for grilling and a short one. If I paid > $10 I'd be surprised. Can't imagine what sonoma would rob you for a pair

                                                  3 Replies
                                                  1. re: BiscuitBoy
                                                    BiscuitBoy Jun 7, 2013 07:02 AM

                                                    similar to this

                                                     
                                                    1. re: BiscuitBoy
                                                      m
                                                      mike0989 Jun 7, 2013 04:37 PM

                                                      Yep, love those puppy's

                                                    2. re: BiscuitBoy
                                                      c oliver Jun 8, 2013 04:57 PM

                                                      True re WS. High as a cat's back. Would never shop there for day to day items.

                                                    3. Antilope Jun 7, 2013 07:47 PM

                                                      I use the metal tipped Oxo tongs listed in the first response message.

                                                      But I also use Oxo nylon tipped tongs.

                                                      http://www.amazon.com/OXO-Grips-9-Inc...

                                                      3 Replies
                                                      1. re: Antilope
                                                        Chemicalkinetics Jun 7, 2013 08:10 PM

                                                        Seem like a lot of people have Oxo tongs. How do you like the nylon tipped tongs?

                                                        1. re: Chemicalkinetics
                                                          Antilope Jun 7, 2013 08:15 PM

                                                          I have the metal tipped and the nylon. I usually use the metal. I usually only use the nylon for non-stick surfaces so I won't scratch them. The metal tips grip better than the nylon, but the rest of the tongs body is exactly the same.

                                                          1. re: Antilope
                                                            Chemicalkinetics Jun 7, 2013 08:19 PM

                                                            <The metal tips grip better than the nylon>

                                                            Antilope, I was wondering that too. Thanks for confirmation.

                                                      2. rmarisco Jun 8, 2013 01:54 PM

                                                        When we first got married my mother bought me tongs, from a restaurant supply, with locking mechanism. She told me they were the only kind to get - they used them in their restaurant!

                                                        One day several years later she was in our kitchen (a rare occurence in itself) and pinched herself in the locking tongs. She couldn't believe we would have such a stupid tool in the kitchen!! She told us to "buy a decent pair of tongs!"

                                                        We still laugh. AND we only use locking tongs.

                                                        1 Reply
                                                        1. re: rmarisco
                                                          monavano Jun 8, 2013 02:02 PM

                                                          i had a pair that kept on pinching me and i tossed them. Not worth the pain!

                                                        2. tcamp Jun 8, 2013 06:42 PM

                                                          Boy, I love tongs. I am continually amazed that I didn't know of them until about 8 years ago. I have 3 pairs - long ones (about 14"?) metal and coated and a coated short pair, about 9". I use them with my cast iron skillets, on the grill (metal only), and to reach cans from the higher shelves when tall spouse and kids are not onsite. I also have a wooden pair that I use randomly instead of the long nylon coated ones.

                                                          Show Hidden Posts