Why the set
Whips air, not just stirs
Wudy Kitchen
A stainless steel balloon whisk with springy wires that whip cream and egg whites and smooth out lumpy batter.
A fork leaves lumps in batter and never pulls enough air into cream or egg whites, so you whisk for ages and still get a flat result.
This stainless steel balloon whisk has wide, springy wire loops that fold air in with every stroke. Whip cream to soft peaks, beat egg whites for meringue and smooth out lumpy batter with the same tool. The rounded cage follows the curve of the bowl, so dry flour cannot hide in the corners.
At about 8" (20 cm) long with a wood-style handle, it fits most mixing bowls. Hand wash the wires and dry them fully.
Rinse soon after using it with batter or egg, hand wash the wires and dry fully. Store head up so trapped water does not spot the steel. Avoid soaking the handle.


Why the set
Why the set
Whipped cream, egg whites, vinaigrettes and lump-free batter. It is not a substitute for a dough hook.
Hand washing is recommended to protect the wood-style handle and keep the wires bright.
Use gentle pressure in coated pans, since stainless wires can mark soft coatings if you dig at the surface.
About 8" (20 cm), a size that fits most mixing bowls.
One block, ready when you are