The Best Whip for the Job...

How do you choose which whisk will accomplish your goal?
Here's the lowdown on the most common whisk styles.

Best Manufacturers hand craft four basic styles of whisks.
Standard French, Balloon, Flat/Roux and Coil and we make most styles in sizes ranging from 8 inches  to 4 feet.

Handle Choices

Best offers a variety of handle options.  Our traditional stainless steel handle is sleek and durable but  since we know not all chef's prefer the look and feel of stainless Best also offers whips with lacquered birch wood handles, red wood handles, copper handles and colored metal handles. 

Standard French Whip

These tapered whisks are primarily used for blending and emulsifying sauces rather than aerating ingredients. The french whisk fulfills a serious cook's requirements for the right fit with each mixing bowl or saucepan and the perfect weight and size for each mixture. All Best stainless steel handles are designed for commercial stove-top conditions. 

Heavy Standard Whip

Thick sauces, stiff batters, mashing, blending coarse ingredients - where a job requires muscle, the Heavy provides it.  Eight twelve-gauge stainless steel wires and a 1" diameter stainless handle are proportioned/weighted to perform for the chef of any strength.

Balloon Whip

Large and round, these whisks are designed mainly for beating air into light ingredients like egg whites and cream with minimal effort. The Best Manufacturers Balloon Whisk magic is in the ten-wire shape; a wider circumference to  whip up the airiest meringues and cremes, or to finish any blending more quickly than a cumbersome mixer.  Thick 1" diameter stainless handles offer a solid grip for the serious chef looking for the ultimate mixability of a ten-wire balloon.  The loop secures the wires near the working surface to better reach shallow ingredients.

Flat/Roux Whip

These are ideal for using in a skillet or roasting pan for blending a roux, making a gravy or deglazing a pan. The flat, angled shape puts the whisking power at the bottom of the pan, where it’s needed.

Coil Whip

Also called a Swedish style whisk.  What's different is the low profile of this flexible spring-wire design.  The use is the same as a Flat/Roux whisk, just a different look and feel.