Average Reviews:
(More customer reviews)My primary cookwares are Calphalon and Le Creuset and I make a lot of puddings and sauces. Both manufacturers recommend the use of non-metal utensils. Balloon whisks are the wrong shape and while wooden spoons won't scratch, they make it harder to keep mixtures smooth and lump free. The silicone tornado whisk is most satisfactory for my uses. Doesn't scratch, flat bottom shape keeps everything in motion without aerating too much. As a plus the whisk is very light, which makes the long, continuous stirring of dairy or egg based recipes less tiring. No more custard wrist for me. Don't expect this whisk to make up a bunch of mayonnaise or meringue - that's what you need a heavy balloon whisk for - but for sauces, custards, puddings and gravies this is an excellent choice.
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