Buy-it-for-life stainless whisk

Merry Christmas ya filthy animals.

I was making pancakes for the fam on this yuletide morn, and the whisk that's been barely hanging on for about 7 years finally utterly bit the dust.

Time for a new whisk.

Parameters:
-all stainless (though I like pine whorls)
-durable
-flat or oblong


We have a dough whisk for bread. This one needs to whip cream, eggs, and batters.

Do you have a stainless whisk you love? Bonus points if it's more than ten years old and still on the market with the same manufacturing process.

I would use my standard approach…shop the junk stores.

I bought a whisk at a restaurant supply store after a couple disappointing ones that were too floppy , frustrating, and eventually broke.

I believe mine is Hubert brand, and is durable, easy to clean, stainless steel, and stiff enough to do a good job beating things. It's about 10 years old now. My mom's restaurant supply whisk is over 40 years old at this point and doesn't look visibly different.

John F Dean wrote:I would use my standard approach…shop the junk stores.

Agreed.  I will keep my eyes out here, but I'm done buying junk.  Quality pieces are few and far between, unless you have one of those tried-and-true second hand places, which I currently lack.

Catie George wrote:I bought a whisk at a restaurant supply store after a couple disappointing ones that were too floppy , frustrating, and eventually broke.

I believe mine is Hubert brand, and is durable, easy to clean, stainless steel, and stiff enough to do a good job beating things. It's about 10 years old now. My mom's restaurant supply whisk is over 40 years old at this point and doesn't look visibly different.

I believe this is probably the path I will take.  

Hi Beau,

True. While I will wander through random shops looking for targets of opportunity, there are only few select shops I will walk into when searching for a specific item.

I have a stainless steel one from pampered chef. I know that's probably not a sustainable brand, but gosh we've had it for years and it's held up fine.

Beau M. Davidson wrote:

We have a dough whisk for bread.

I've never heard of a dough whisk before. How does it work? Do you have a brand you recommend?

Breadtopia carries a Danish Dough Whisk in a couple of sizes.  Wooden handle and stainless.  Pretty functional.  Maybe an option https://breadtopia.com/product-category/bread-baking-supplies/

My wire whisk is definitely older that 10 years, maybe 20. Can't remember where I bought it. It has no brand but at the base of the solid, heavy handle it says  "Stainless Steel  Made in India"

Randy Eggert wrote:

Beau M. Davidson wrote:

We have a dough whisk for bread.

I've never heard of a dough whisk before. How does it work? Do you have a brand you recommend?

My dough whisk was a gift, and I'm not sure what brand it is.  Most of them are pretty sturdy due to the size of the wire.

They work really well to incorporate the ingredients into dough without spillage, breaking up lumps really well.

Caitlin Strate wrote:I have a stainless steel one from pampered chef. I know that's probably not a sustainable brand, but gosh we've had it for years and it's held up fine.

Long service life is one important part of sustainability, so you get points there.

Beau, you might try here
https://www.webstaurantstore.com/search/stainless-steel-whisk.html

 Good luck!

Ok, here's the 'one wacky reply'.

Talk to a woodworker - I suspect there is a 'wooden whisk' solution that simply doesn't look much like a whisk, and works just as well.  After all, you can make a nice bendy spatula flipper, it's not too much of a stretch.

You may find that you have an increase in comfort that negates a slight reduction in efficiency.

We have had one of these for many many years..35?
They whip cream fantastically and beat eggs in seconds. Ours was 8$ and has a wood handle.

This one’s waaaayyy too expensive, but I bet you could find them cheaper and stainless…
https://www.lehmans.com/product/stainless-steel-egg-beater/?srsltid=AfmBOop90ypTfFPq3K751BjljDpky_BcZdmldHXs2vThd3VlCOr4vBxV

Just for interest, my son dug these out of a rubble heap at a renovation site he was working at.



His workmate pounced on the old whisk and said it was just like the one his parents used when they had the bakery when he was a lad. So not stainless, but looks like it's already lasted one lifetime!

And no, I've not tested it.

Burra Maluca wrote:Just for interest, my son dug these out of a rubble heap at a renovation site he was working at.



His workmate pounced on the old whisk and said it was just like the one his parents used when they had the bakery when he was a lad. So not stainless, but looks like it's already lasted one lifetime!

And no, I've not tested it.

I've seen this style before, but I've never used one. Apparently, it's called a French spring coil whip. It can be used like a regular whisk or it can be pushed up and down like a spring.

The feature that I look for in a wire whisk is a sealed handle. Specifically where the wires enter the handle. The good ones that I have used are sealed with epoxy, or something similar, preventing food from entering the handle. In my experience, it also seems to hold the wires more firmly.

We have three whisks in our kitchen and the one that gets the least use is the balloon whisk.

We also own a rotary egg beater and a spiral whisk.

All three were op shop finds and the spiral whisk gets the most use.

It is guaranteed to produce a lump free roux, gravy, batter and will whisk eggs well for omelettes but if I need to beat egg whites the rotary egg beater is quicker.

The ballon whisk is one with some sort of sealant in the handle keeping the wires in place.

The rotary egg beater is definitely a buy for life, my 90 year old mother has her one from my childhood.

Both the other whisks will likely outlive me too.