We know all there is to know about whisks, right? They’re bulbous and handy, the don’t play well in the utensil drawer without getting squished to misshapen or tangling up with the can opener. They make whipped cream if we’re feeling strong-armed, sift flour if we’re feeling lazy, and make the heck out of some pancake batter on very fine Saturday mornings.
What you might not know is that there are several different types of whisks. A whisk for just about every kitchen task from sifting flour to making roux. There is a big difference between a French whisk and a ball whisk and I want you to have that knowledge. Kitchen knowledge is kitchen confidence.
If you’ve spent any time working as a baker or pastry person in a professional kitchen you know.. you know that that the chefs like to steal the pastry departments whisks and spatulas. It’s because we have the good whisk and the good spatulas that don’t smell like onions. If you’ve ever been looking for your French whisk and found a cook whisking his soup with it you may also know what pure rage feels like. It’s real. It’s why we steal their knifes and they deserve it (mostly because they just have the good knives).
Now. Onto the whisks, though not free of judgement and opinions.
There are all sorts from silicone to wire to wooden. Today we’re talking about wire whisks because I find them the most useful for hot and cold tasks and enduring kitchen life.
Spring Whisks are made up of a single wire that loops around, creating a circular coil. It’s springy, as the name implies, and is reminiscent of jumping up and down on your mom’s mattress when she wasn’t home. This whisk doesn’t require the usual wrist flip, round-the-bowl action that most other whisks require. Rather, a spring whisk is pumped up and down in a liquid to mix and emulsify. You’ve been doing it wrong all these years? I get it. Life doesn’t come with an instruction manual. These whisks are best for liquids, deep liquids, that need emulsifying. Not so great if you’re trying to turn egg whites into something voluminous.
A Spiral Whisk is a treat-yourself kitchen tool. Say you’re at the kitchen supply store and you see the spiral whisk and the flat pan whisk. The spiral whisk is yours if you want to splurge, as you’re likely make the best rouxes in town. Their coiled wire and flattened head make whisking all along the surface and sides of a pan a delight. A delight, I tell you!
A good while back we asked the very important baking question: Do I really have to sift this flour? The answer was no… but really, yes you should. Questions, prayers, concerns answered with the Sifter Whisk. Built to aerate and combine big bowls of flour, baking powder, baking soda and salt. No more sifting box. This is a small though tremendous victory.
A French Whisk is a staple in the kitchen. Made of wires that cross and overlap and meet at separate point in a handle. The French whisk looks a lot like its balloon whisk cousin but is more narrow in shape. This whisk can do just about anything. I like them for whisking custards smooth and scraping around the sides of the pan while making a pudding.
I felt like there was no way to successfully make a lump free pan gravy before I met the Flat Pan Whisk. Typically made up of four wires that lay flat and meet at the handle. The angle allows the user to quickly work flour into a pan of fat without contorting their wrist or standing on their head.
A Dough Whisk is on the obtuse side of whisks for me. They’re loopy shaped (definitely (not) a technical term) and sturdy. While the whisk an be used to bring together yeasted doughs like a pizza dough, according to King Arthur Flour (kitchen giants), these whisks are best to lightly mix things like muffin batters, pancake batters, and fruit pie fillings by incorporating without overworking the gluten or breaking the fruit.
Balloon Whisks are a popular, widely available whisk. I think of these gems as a kitchen staple. Wire whisks are typically eight or more metal wires that meet at a point or center and are attached at separate points to a metal handle. Balloon whisks can be subtle in their balloonish nature, or absurdly large. For the home cook I suggest a subtle balloon shape and a medium whisk, making for a whisk that is versatile enough to easily aerate and whisk cream and eggs to soft peaks and batters to smooth.
Ball Whisks are wiry and stiff. Like when you see someone coming to shove you over (which I hope doesn’t happen often) and you stiffen your body in preparation and resistance. Ball whisks aren’t my favorite. I’m always left wondering if they working, why they’re so inflexible, and if my French whisk is clean in the dishwasher. If you fancy yourself a Ball Whisk enthusiast they’re great for quickly whipping up egg whites and they’re easy to clean.
I know I know… enough wire talk. What is the ONE whisk you should have in your kitchen that will get you through sweet and savory adventures? A moderately stiff Balloon Whisk is a great investment… and also a roux whisk if you live south of the Mason Dixon (which is probably one of the weirdest things I’ve typed in a long time).
For more in the Baking 101 Series, see also:
Baking 101: Secrets of a Home Baker
Baking 101: Which Rolling Pin is Best
Baking 101: My Favorite Vegan Egg Substitutes
Jacqui Evans
How did I get so far in life without knowing this stuff?! I think it’s going to be easier now. Thank you Joy!
Lisa
Great post and explanations of the differences in whisks. I don’t have one of those sifters yet and now I feel an urgent need to hit up the kitchen store!!
Kate
Dude. I seriously need to up my whisk game! PS: your photos (and everything you do) are so much better than Kitchn copycat articles.
ellie | from scratch, mostly
Oh wow, love learning new kitchen advice! First of all, I had no idea there were…so many…whisks. And I always did wonder if they made any difference at all. Keep the good info comin’, Joy!
Jenny
Thanks for enlightening me!! I didn’t know all these details about the different whisks. When would you use a balloon whisk vs a French whisk?
playdatesparties
So, even after working in kitchens for 6+ years, I’ve never seen most of these whisks. Perhaps the French and balloon, but now I’m feeling an urgent need for a sifter whisk (hate sifting), and a flat pan whisk. Thanks so much for the great information!
Libby
I’ve never seen that sifting whisk before! It looks very cool.
Julie
Dough whisks are also excellent for mixing homemade granola! Especially when mixing in honey or anything sticky.
Thanks for the tutorial!
Pat Watters
I am a sucker for a whisk. I have the dough whisk and while I wouldn’t have thought much of it before I owned it, it’s my baking go to, especially for pizza dough. It really does make it much easier and clean up easily, as well.
Monica
I’ve never even seen a ball whisk before, now I kind of want one just because it looks so unique! lol
Amy
The value of a ball whisk is when making cream based sauces & puddings in a standard saucepan (not everyone owns a saucier). Those ball keep the sauces from cooking on at the bottom edges of the pan. Not easy to get to with a French whisk.
Bethany Crawford
Joy – I love your kitchen education posts! I have a burning question – I’m always struggling to find the balance between keeping my cast iron skillet clean and keeping it seasoned. Do you have any tips for this? Do you use the same skillet to make both savory and sweet things? I would love it if you’d do a post about it! Thanks!
Hope Woodhouse
The sifter whisk looks life changing! Thank you for opening my eyes to this eighth wonder of the world! Never will I struggle with the sifter again! :)
Victoria Sponge Pease Pudding
This is so nerdy, I love it! I think maybe one of your most informative and useful 101’s to date. Great job!
Elizabeth
I LOVE your dress!!!!!!!!!!
Diane Leach
OMG. THANK YOU. I had no idea I needed this post. I so, so needed this post. Joy, thank you. You should get every blog award for this post. I mean, obviously, you should get them already. But now? Are you on the Warriors? I live in the Bay Area. Yes. Yes. Yes.
sweetteasweetie (@SweetTSweetie)
I seriously had no idea what any of those did differently. Thanks for the tips!
Kari
http://www.sweetteasweetie.com
Stacy
Whoa! I had no idea there was such a difference in whisks. I love that you explain all these baking terms and utensils so thoroughly. So many baking cookbooks don’t explain their terminology, so I’m always left wondering if I’ve screwed everything up or not!!
So thank you Joy! Keep ’em coming!
Tracy
Yay for baking 101! I love these posts!
patty wilson
As you know, Joy, we have a ceramic jar on the stove with some different whisks in it. I had never given it much thought as to when to use what one. Now I realize I have been using the wrong one for oatmeal all these years. Thanks so much for the lesson.
Bhiravi
Wboa, thank you! I’ve been wondering about the difference between all of those whisks for a while. I needed this post!
Linda
Now I want a whisk collection! But more importantly I love your top, where can I purchase one just like it!
Pam
I have been wondering about that spiral whisk for years! I may have even thrown one away… But now I’m super excited to get one and make a roux! Also, the dough whisk – batters, who knew?! Thank you so much Joy!!
Annaliese
Good post! I consider myself educated…thanks lady!
Ashlyn @ The Pedantic Foodie
I have to get myself one of those Sifter Whisks! What a fun post, I loved this!
Paula H
Thank you for this!
Gemma
Mind = Blown
A whole world of utensils to explore, who’d a thunk it!
Gemma
http://www.fadedwindmills.com
Jo K
Thanks for enlightening me! I am printing this out and placing right in your cookbook. Ironically, my 16 year old son picks up different whisks every 6 months or so and is building his collection. Yes…..I use them! Now I will know what they’re really for.
I know to some it might seem foolish, but if you’re ever looking for a topic…..a similar write up regarding pots and pans and suggested “proper” uses would be great too.
Laura Silberman
It’s always about the tools! Thanks for the explanations. I love that each whisk has a special job — but I’m also in awe of the beauty of each one as well!
Neha Mirashi
Such a fun post! Who would have thought the humble, simple whisk has so many faces?
francetaste
I think less is more. I have a balloon whisk and a fork. I make two meals a day, but I’m not such an intense cook that I need special wrist-action utensils, which are going to take up precious drawer space. I am in awe, however, of people who know their whisks and use them!
Amy Sewell
The dough whisk looks strange, but I got one about five years ago. It has been a game-changer when it comes to baking breads!
Dariana
I tend to use mine for muffins/cakes/waffles too. It’s always been a bit baffling to me that it does such a good job on bread and cake.