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See why.Mini Whisks
For the smallest mixing and emulsifying tasks, call on the mini whisk.
By Miye BrombergPublished June 22, 2020
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What You Need To Know
We love our favorite all-purpose whisk, but sometimes we want a smaller tool for beating a few eggs or emulsifying just enough salad dressing for one or two people. That’s where mini whisks come in. At about 5 to 7 inches in total length—half the size of the whisks we ordinarily use—they’re ideal for these smaller jobs, and their more petite profiles mean they’re easier to...
Everything We Tested
Highly Recommended
- Ease of Use: 3 stars out of 3.
- Performance: 3 stars out of 3.
- Ease of Cleanup: 3 stars out of 3.
We loved using this diminutive whisk, which performed every task quickly and efficiently, thanks to the five sturdy wire loops in its relatively broad head. And with a thick, medium-length handle, it was easy to grip. The handle itself was made from smooth metal that was completely sealed off where the loops connected, so it was particularly easy to clean.
- Ease of Use: 3 stars out of 3.
- Performance: 3 stars out of 3.
- Ease of Cleanup: 2.5 stars out of 3.
- Ease of Use: 2.5 stars out of 3.
- Performance: 3 stars out of 3.
- Ease of Cleanup: 3 stars out of 3.
Recommended
- Ease of Use: 2.5 stars out of 3.
- Performance: 2.5 stars out of 3.
- Ease of Cleanup: 3 stars out of 3.
Recommended with reservations
- Ease of Use: 2 stars out of 3.
- Performance: 2.5 stars out of 3.
- Ease of Cleanup: 2.5 stars out of 3.
This slender whisk actually performed fairly well, but because its head is especially narrow, it took a bit more time to emulsify vinaigrette and beat eggs to a uniform consistency. Unfortunately, it was one of the least comfortable models to grip, with a short, pencil-like handle that cramped even smaller hands and a large storage loop that dug into our palms as we whisked. Liquid and bits of food occasionally accumulated in the open space where the loops connected to the handle and in between the wire coils that formed the handle itself, making it a touch harder to clean.
Not Recommended
- Ease of Use: 1.5 stars out of 3.
- Performance: 2 stars out of 3.
- Ease of Cleanup: 2.5 stars out of 3.
Reviews you can trust
Reviews you can trust
The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing. We stand behind our winners so much that we even put our seal of approval on them.
Miye Bromberg
Miye is a senior editor for ATK Reviews. She covers booze, blades, and gadgets of questionable value.
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.