Kitchen whisk

A 26 cm stainless steel kitchen whisk with a coiled spring head. This small whisk is for emulsifying a sauce, thinning a pancake batter, loosening a vinaigrette or breaking up the lumps in a béchamel straight in the saucepan.

It is entirely in stainless steel, in one piece: a handle of folded wire, extended by a spiral. No hidden weld and no added handle, so nothing to work loose or hold water.

The spring follows the bottom and corners of a saucepan, where a balloon whisk cannot reach. Rinse it under hot water after use; it also goes in the dishwasher. For whipping egg whites or cream, a wider balloon whisk does a better job; for everything else, this is the one you reach for first.