This may come as a surprise, but that trusty all-purpose whisk sitting in your drawer (the one with the bent wires and worn handle?) might be holding you back from reaching your full kitchen potential. You’ve had many great years together full of birthday cakes, pancake breakfasts, and vinaigrettes, but it may be time for an upgrade. After all, whisks are not a one-size-fits-all kitchen tool. When the time comes to make a roux, froth milk, or build a dough, there are different types of whisks that you should reach for. Delish Senior Food Editor, Makinze Gore, explains the difference between whisk shapes and how to know which one is right for your recipe.
Ball Whisk
This loopless whisk deserves a permanent spot in your kitchen. Though it may look like some sort of extraterrestrial antenna, a ball whisk has a point (metaphorically, that is). Its straight wires and round ends are useful for blending ingredients, and it’s so much easier to both clean and store compared to a traditional French whisk. “It’s really good for making a pancake batter if you don’t want clumps in your dough or in your mixture,” says Gore. Many ball whisks have silicone tips, so you can also safely use them on nonstick pans without scratching the surface.
French Whisk
The French whisk features tight, rigid wires that can hold up to rigorous beating and mixing. This structure helps incorporate air quickly, making it a great choice for whipping cream or meringues by hand. “This is actually the one I end up using the most often,” Gore says. The downside is that the stiff, elongated shape makes this whisk a bit harder to clean.
Dough Whisk
If you’ve ever had a sourdough phase (or you’re currently in the thick of one), this loopy Danish whisk may be a familiar sight. A dough whisk is sturdy and easy to clean, which makes it ideal for thick doughs or “anything that’s a little tougher to mix,” according to Gore. With few spots for dough to build up and get stuck, clean-up is a breeze compared to the ever-clogged French or balloon whisks.
Flat Whisk
The flat whisk isn’t great for incorporating air into meringue or whipping batters, but it shines when you’re making a roux or pan sauce. “It will get in the corners and the edges of your pan because it’s so flat,” Gore says. The slim, flexible profile is perfect for reaching every bit of flour or fond in your pan. Reach for it when you’re making our homemade mac and cheese or deglazing the pan for a mind-blowing steak sauce.
Spiral Whisk
Looking to up your coffee game? Consider adding a spiral whisk to your morning routine for milk frothing and syrup blending. “If you want to froth the milk really quickly or mix up some hot chocolate, this would be good for that,” Gore says. We’re anti-single-use gadgets here at Delish, so this whisk could also be repurposed in the kitchen to mix sauces and salad dressings or to scramble eggs.
Balloon Whisk
Shuffle through your drawer, and you’ll likely find a balloon whisk or two. A balloon whisk is an all-purpose cooking utensil that comes in a variety of sizes and can be used in a wide range of applications, whether you’re baking or cooking. It’s good for whipping air into egg whites or cream, mixing pancake or cake batter, and lightly mixing dry ingredients. While we’ve argued the case for every type of whisk on this list, a balloon whisk is a good go-to if you don’t have the space for all six.
