Whisk Types Explained: When to Use Which

Not all whisks are created equal. Using the wrong one makes everything harder.

Balloon, flat, French—knowing which whisk to use changes everything. Let me break it down.

Balloon Whisk (The Standard)

Best for: Whipping cream, egg whites, light batter.

The wide, rounded wires incorporate air quickly. This is what you picture when you think 'whisk.'

The Stainless Steel Balloon Whisk at about twelve dollars is all you need. For something more comfortable, the OXO Good Grips Balloon Whisk has a soft grip.

Best for: Sauces, gravies, stirring in pans.

The flat design cuts through liquids smoothly without whipping air in. Essential for pan sauces and gravy.

The Stainless Steel Flat Whisk at about ten dollars works perfectly. The Rösle Stainless Steel Flat Whisk at about thirty dollars is the professional choice.

Best for: Eggs, small quantities, delicate sauces.

Tighter wires than a balloon whisk, more control for smaller jobs.

Best for: Heavy batters, cookie dough.

Smaller than a balloon whisk, more control for thicker mixtures.

A set with a balloon whisk and flat whisk covers ninety-five percent of what you need. The Stainless Steel Whisk Set at about twenty-five dollars gives you multiple sizes.

For most home cooks, that's all you need.