The 6 Best Whisks of 2025, Tested & Reviewed

Whisks can transform even the humblest ingredients into luxurious dishes, such as turning eggs into a soufflé or heavy cream into mousse. But if you’ve used a whisk that wasn’t up to the task, you know how much design matters—ever struggled to whip up fluffy whipped cream by hand? If that sounds familiar, it might be time to trade in your old whisk for one that excels at aeration and emulsification.

Let’s be real: There are so many whisks out there that finding the right one can be overwhelming. That’s where we come in. Serious Eats first reviewed whisks a few years ago. Recently, I tried 18 whisks and put our previous favorites to the test to see if I still recommended them. While our original winners held their top spots, a few additional standouts emerged.

The Winners, at a Glance

Given its ability to produce a three-quarts-full bowl of whipped cream in under a minute and 20 seconds, it’s no wonder this pick from Misen came out on top. Its well-spaced wires helped it produce silky pastry cream and scrape up floury bits when I made roux. 

I appreciated the long silicone handle on this model, which made whipping heavy cream a lot more comfortable. It also has a tapered balloon shape, which was great for mixing roux and grabbing all the flour-butter clumps along the way. 

While this pick from Winco doesn’t have a grippy handle, it’s long enough to hold comfortably during tedious mixing tasks. Additionally, it has wide balloon-shaped wires, helping it whip cream in under a minute and a half.

When you’re faced with a daunting amount of chilled heavy cream to whip into soft peaks, you want a whisk that’s extremely comfortable to use, like this one from GIR. Its handle and wires are designed to balance each other, giving your wrist a break during vigorous stirring.

If you’re working with enameled or nonstick cookware, grabbing a whisk like this one from GreenPan is a smart move—it protects your pots and pans from the scratches that stainless steel whisks leave behind. Its three-inch balloon shape helped it excel in the whipped cream test.

This whisk might be smaller than the winning models, but it still whipped up a full three-quart bowl of cream in just under three minutes. It’s outfitted with silicone wires, making it safe for use on any type of cookware. (For more tiny whisks, check out our review of mini whisks.)

The Tests

• Whipped Cream Test: I made whipped cream by pouring two cups of chilled heavy cream into a three-quart mixing bowl. To see how well and how quickly each whisk could aerate the cream, I timed each one’s performance. I also noted how comfortable the whisks felt during these prolonged tasks.
• Pastry Cream Test: I conducted the same test above using this pastry cream (crème pâtissière) recipe to assess how easily each whisk moved through the mixture and how comfortable it was to use.
• Roux Test: I tested the silicone-tipped whisks following this guide for making dark roux to see how well they could scrape up sticky bits of food, and if they were safe to use on enameled cookware.
• Cleaning Test: Between whisking rounds, I followed the manufacturer’s care instructions and noted which models were easiest to clean.

What We Learned

Moderately Wide Balloon Whisks Were Best

All of the whisks I tested are technically balloon whisks, meaning they have a rounded, balloon-like wire shape. (You can read more about the different types of whisks here.) This design makes them ideal for sauces and emulsions, and for scraping bits out of the corners of bowls and pans. Bigger balloons aren’t necessarily better. During my tests, I found that some balloon whisks—including all of the winning models—struck the right balance in width and performed exceptionally well when making whipped cream. In other words, they’re all-purpose whisks.

On the other hand, very wide whisks like the Mercer Nylon Handle Whisk struggled to aerate cream; they took significantly longer to produce soft peaks during whipped cream tests and could not scrape up bits in the crevices of the Dutch oven during the roux test.

The Quantity of Wires Didn’t Matter as Much as the Overall Shape

All of the winning models had different wire counts—for example, the Misen has 10, while the GreenPan has six. The same was true for the flexibility of the tines: both malleable and stiff designs were able to aerate whipped cream and emulsify pastry cream during testing. In fact, every top pick aced the whipped cream test in under four minutes, producing soft peaks comparable to the performance of an electric hand mixer.

Rather than focusing on wire count, I found that overall balloon shape made a bigger difference. As I mentioned earlier, moderately wide balloon whisks with a tapered tip—typically between two and three inches at their widest point—consistently performed better in the whipped cream and roux tests. Contrast that with the Mercer Nylon Handle Whisk, which couldn’t pick up bits stuck in the crevices of the pan during the roux test and struggled to produce whipped cream in a timely manner.

Wire length didn’t impact performance, either. During the tests, I measured the difference between the longest and shortest wires on every contender. However, in the whipped cream, pastry cream, and roux tests, these variations didn’t affect how well a model performed.

Ergonomic Designs Made a Big Difference 

My top picks are crafted with comfortable handles that make them easy to use during tedious cooking tasks. I especially appreciated models with silicone handles or handles that are at least five inches long, as they provided better grip and control. Some models, like the one from GIR, have a counterweighted wire and handle design that supports your wrist, reducing fatigue and preventing the utensil from flipping out of bowls when it’s resting on edges. 

Silicone Whisks Were Ideal for Nonstick and Enameled Cookware

You probably already know this, but stainless steel whisks—like the OXO Good Grips Balloon Whisk—can leave tiny scratches on enameled pans. So if you’re planning on using your whisk on enameled or nonstick pans, you’re better off choosing one of the silicone winners, like the GreenPan or Kuhn Rikon. These models are made with silicone-wrapped wires, which won’t damage your pans’ surfaces over time.

The Criteria: What to Look for in a Whisk

It’s pretty easy to find a balloon-shaped whisk, but if you want one that can aerate whipped cream, emulsify sauces, and scrape up bits from the corners of a pan, you’ll want a whisk with a moderately wide balloon and a narrow tip—ideally between two and three inches at its widest point. Comfort matters, too. During the tests, my hands got tired from mixing in the same motion for several minutes at a time. The best way to avoid this is by choosing a whisk with a long, grippable handle and other ergonomic features like a counterweighted balloon-to-handle design. Lastly, consider the cookware you use most. If you often work with nonstick or enameled pans, a whisk with silicone-coated wires is necessary.

Our Favorite Whisks

What we liked: The best whisk measures about three inches at its widest part, providing just enough space between the tines to perform stellar aeration. During my tests, the whisk produced whipped cream the fastest, taking just one minute and 20 seconds. It made a silky pastry cream, and no clumpy bits clung to its wires while cooking roux. Its five-inch-long silicone handle makes it comfortable to use, so I didn’t get a sore wrist when whisking up cups of heavy cream. Lastly, it’s dishwasher-safe, but it can be easily cleaned in seconds with hot water and soap.

What we didn’t like: Since this model has uncoated stainless steel wires, it shouldn’t be used on enameled cast iron or nonstick surfaces.

Key Specs

• Wire material: Stainless steel
• Wire balloon width: 3 inches
• Handle type: Silicone
• Handle length: 5 inches
• Care instructions: Dishwasher-safe

What we liked: I appreciated its moderate balloon shape and delicate tip, which was helpful during the roux test when I needed to lift every bit of flour from the pan’s surface. Although the OXO whisk didn’t whip the cream the fastest, its long, silicone handles made the process more comfortable. It was simple to clean, with food washing off easily. The handle is very comfortable to hold for long periods, especially when using the whisk over heat. This whisk has been a longtime Serious Eats favorite, and many editors use it at home.

What we didn’t like: Just like some of my top picks, this stainless steel whisk can handle a lot of cooking projects, but it wouldn’t be smart to use it on enameled or nonstick surfaces.

Key Specs

• Wire material: Stainless steel
• Wire balloon width: 3 inches
• Handle type: Stainless steel
• Handle length: 5 inches
• Care instructions: Dishwasher-safe

What we liked: This sturdy stainless steel whisk from Winco is the type that’ll last for years in your kitchen. It’s very durable and stood up to multiple cycles in a packed dishwasher. Its balloon measures about three inches in width, which helped it whip cream in a minute and a half and cook up a velvety pastry cream. During the roux test, its balloon tip was narrow enough to scrape up stubborn flour. Plus, with its five-inch-long handle, it’s really easy to grip. Throughout all the tests, I ran into no issues cleaning it by hand or in the dishwasher.

What we didn’t like: Just like some of my top picks, this stainless steel whisk shouldn’t be used on enameled or nonstick surfaces.

Key Specs

• Wire material: Stainless steel
• Wire balloon width: 3 inches
• Handle type: Stainless steel
• Handle length: 5 inches
• Care instructions: Dishwasher-safe

What we liked: If you plan on using your whisk for long projects involving a lot of scraping and whisking, you’ll want to choose this one from GIR, which has been one of Serious Eats’ top picks for years. It’s designed with a counterweighted balloon and handle to help reduce wrist strain from all that rotating and mixing. This ergonomic design helped during the tests, making it quick and painless to produce fluffy whipped cream or smooth pastry cream. I also appreciated this design because it helps prevent the utensil from flipping out of bowls and pans when it’s resting on the edges. Like most of the models, it took only seconds to clean.

What we didn’t like: Once again, this model has stainless steel wires, which could scratch the surface of your enameled or nonstick cookware.

Key Specs

• Wire material: Stainless steel
• Wire balloon width: 3 inches
• Handle type: Silicone
• Handle length: 5 inches
• Care instructions: Dishwasher-safe

What we liked: This is one of the most flexible whisks I tested. The silicone coating on the wires allows you to use this utensil on any cookware without scratching it. During my whipped cream tests, it completed the job in just over two minutes and emulsified luscious pastry cream. Its wide yet slightly narrow balloon shape helped it reach the corners of the Dutch oven while I was making a roux, effortlessly scraping up any floury bits. I also appreciate how food barely stuck to its wires, thanks to the silicone. It’s easy to clean.

What we didn’t like: The silicone wires are durable only up to 392ºF, so if you’re working on high-heat cooking projects, you’ll need to monitor the temperature.

Key Specs

• Wire material: Silicone
• Wire balloon width: 3 inches
• Handle type: Silicone
• Handle length: 5 inches
• Care instructions: Dishwasher-safe

What we liked: This small but mighty whisk whipped up a full three-quart bowl of cream in nearly three minutes, thanks to its two-inch-wide balloon. It excelled at making nearly perfect pastry cream because the silicone wires moved smoothly across the pan. Its flexible wires also allowed me to scrape up any flour from the crevices of the Dutch oven while making the roux. It’s dishwasher-safe, safe to use on nonstick cookware, compact enough to fit in tight utensil compartments, and even simpler to hand-wash than stainless steel whisks.

What we didn’t like: Since this whisk is only eight inches tall, it may sink into your batter or sauce when resting on the side of a bowl or pan. It could also be dangerous if used near high heat.

Key Specs

• Wire material: Silicone
• Wire balloon width: 2 inches
• Handle type: Stainless steel
• Handle length: 4.8 inches
• Care instructions: Dishwasher-safe

The Competition

• Rösle Stainless Steel Balloon Egg Whisk: We appreciated the hanging hook on this sleek stainless steel whisk in our original review, but overall, the handle wasn’t as comfortable as we’d like.
• Gorilla Grip Stainless Steel Balloon Wire Whisk: From an aesthetic standpoint, this discontinued whisk from Gorilla Grip hit the mark, but in terms of wire tension, it left a lot to be desired.
• Prepworks by Progressive Balloon Whisk: This model has an awkwardly shaped handle and struggled in all of our tests due to its too-wide balloon.
• Winco Stainless Steel Piano Wire Whip: This Winco whisk produced a lot of splashback during the whipped cream test and was difficult to wash due to its intricate wire design. 
• Tovolo Whip Whisk: We couldn’t name this one a winner because its handle was too short and slim. 
• Kuhn Rikon Whisk: A hanging hook for storage is always appreciated, but we ran into the same handle-length and shape issues as with the Tovolo model.
• Dreamfarm Fold Flat Balloon Whisk: The perks of this model lie in the fact that you can adjust it to accommodate three different whisk shapes: balloon, sauce, and flat. But we couldn’t get over the slippery, bulky handle.
• Sur La Table Stainless Steel Balloon Whisk: The wires became warped after a few runs in the dishwasher.
• All-Clad Precision Stainless Steel Balloon Whisk: This one from All-Clad fell to the bottom of the rankings due to its awkwardly long handle.
• Mercer Nylon Handle Whisk: This whisk has the largest set of wires compared to all of the models we tested, which didn’t impact its performance, but did become a burden when we tried to use it in smaller bowls and saucepans.
• Material The Air Whisk: This model is designed with flattened stainless steel wires, making it ideal for whisking sauces like pastry cream. However, when it came to our whipped cream test, it performed the worst, taking over four minutes to complete the job.
• OXO Good Grips Silicone Whisk: Compared to the top-rated Kuhn Rikon model, the narrow, short grip on this whisk made it uncomfortable to hold during the whipped cream test, causing more discomfort and slowing down the aerating process.

FAQs

Can you use a whisk on cast iron?

You can use any kind of whisk on bare cast iron. If you plan to use your whisk on an enameled cast iron, ceramic, or nonstick surface, it’s a great idea to grab one with silicone wires, like the one from GreenPan. Traditional metal balloon whisks can scratch the surface of your pan. As a bonus, silicone whisks are also quieter, so you can avoid that cringy scratching sound when using them on your cookware.

What kind of whisk do you use for eggs?

When it comes to whisking eggs—whether for a scramble or a soufflé—I recommend using a French whisk. Models with this narrower balloon shape, such as the Kuhn Rikon, excel at reaching the corners of bowls, breaking apart the protein, and whisking the mixture up effectively.

What’s the best size whisk?

Short answer: It really depends on the project you’re working on. During the tests, I found that whisks with an average wire width at their widest point between two and three inches tended to perform better across all the tests, including the whipped cream, roux, crème pâtissière, and cleanup ones. That size provides enough space between the wires to stimulate emulsifications without being too large to scrape up bits in a pan effectively. However, there are times when a dainty Danish dough whisk is necessary, especially for tasks like mixing sticky and glutenous bread batters, so it really comes down to what you’re planning to make.

Why We’re the Experts

• Ashia Aubourg is a Serious Eats contributor with experience reviewing cooking gear and working in kitchens (and farms!). Her work with Serious Eats spans gift guides, educational pieces, and product reviews. She recently fried tons of omelets, over-easy eggs, and crepes to find the best nonstick skillet. 
• For this review, Ashia tested 18 whisks by making whipped cream, dark roux, and crème pâtissière to examine the ease of use and cleaning of the models. 
• Serious Eats first tested whisks years ago. For this review, Ashia compared our previous top picks against newer models.