Kitchen whisks are cooking utensils used to mix, blend, stir and incorporate air into foods and mixtures.
Popular type of whisk in most kitchens. Named for the way it is shaped (like a hot air balloon).
Whisk with a small round "cage" inside which often has a ball bearing, adding surface area and weight.
Has a head that is small enough to be used in a bar glass and a handle that is long enough to reach the bottom of a tall glass.
A rounded wire which is then continuously wrapped around itself creating much surface in a flattened area to ariate mixtures.
Danish traditional whisk for breadmakers or cookie bakers. Stiffness and shape of tines are ideal for use with dough.
Low profile whisk can be made to be flat unlike rounder or stronger whisks. This is useful for shallow pans and liquids.
Popular whisk that is long and slim. This shape comes from the French culinary tradition.
Flexible coiled spring head wobbles and vibrates as you whisk creating much more motion than in most other whisks.
Useful for sauces and shallow pans, triangle whisks have a flat end (bottom) and are named for the shape of their tines.