Whisk

These come in many different sizes and shapes for different functions: a large, springy balloon-shaped whisk with 10-12 thin wires looping over each other, is used for whisking egg whites and is ideal for use with a copper bowl; a smaller, longer and relatively stiff whisk with only about 8 thicker wires is used for mixing and stirring a roux-based sauce; a flat whisk with only a few wires is used for beating batters. Wires may be made of tinned steel or stainless steel, and the handles of metal or wood. Choose whisks that won’t rust and ones with wires soldered into handles because they will not pop out and are easier to clean.