The Best Ladles

Our longtime favorite ladle is the Rösle Hook Ladle with Pouring Rim. It holds just the right amount of liquid, pours neatly and precisely, and is comfortable to hold in different positions. For a less expensive option, we also like the Cuisinart Stainless Steel Ladle. It has a smaller capacity than our favorite and pours a bit less precisely, but it is still a pleasure to use. The Cuisinart Curve Handle Line Curve Nylon Ladle is our favorite nonstick-safe option. It has a big capacity, pours relatively neatly, and is especially easy to grip. 

What You Need to Know

A good ladle is essential for scooping, portioning, and serving soups, stews, sauces, and sometimes drinks, desserts, and other liquids. Occasionally, we use ladles to press soups and purees through fine-mesh strainers to make them extra-smooth and silky.

Many of us prefer metal ladles, as they are sturdy and nearly indestructible. If you’re careful, you can use them with any type of pot or pan. But if you’re concerned about scratching your enameled or nonstick cookware, we recommend getting a ladle with a silicone or plastic bowl. These materials will be gentler on any surfaces they touch, though they can melt if exposed to high heat. We tested both stainless-steel and nonstick-safe versions, all with capacities of 4 to 7 ounces, the most commonly available sizes.

What to Look For

• A 5-Ounce Capacity: We found that bowls this size were ideal for dishing out soups and stews. Smaller models that held only 4 ounces required a few extra passes to empty a pot of soup or stock, and larger versions of 6 ounces or more sometimes felt a tad unwieldy. 
• A Pouring Rim: Most of the ladles did an acceptable job of serving soups and stews, but we slightly preferred those with pouring rims—bowl edges that were gently curved all the way around. These curved rims helped direct the flow of liquids, pouring more neatly and precisely than models with straight, vertical bowl edges or dedicated pour spouts. They also let us pour from anywhere on the ladle bowl, unlike the models with dedicated pour spouts, which required us to pour from one particular side. 
• A Rigid Bowl: We preferred models with bowls that were hard and rigid. They held heavy stews securely, without flexing, and were tough enough to force purees through a strainer effectively.
• A Medium-Length Handle Set at a 45-Degree Angle: Handles measuring 9.5 to 10 inches were long enough to reach into the depths of a stockpot but not so long that they felt unwieldy. We liked those that were set at a moderate 45-degree angle in relation to the rim of the bowl. These kept our hands away from hot steam as we dipped into po...
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