There has been a definite upswing in the number of silicone products in the kitchenware department of most stores. Some of the products, like spatulas, basting brushes and pot holders, work wonderfully. Others don’t. Silicone bakeware, for example, continues to pop up in new shapes and sizes despite the fact that it never performs as well in comparison tests with more traditional (metal, glass, pyrex, etc.) bakeware.
One silicone product that has been popping up more and more frequently is the silicone whisk. Regardless of specific shape, these whisks are promoted as being ideal kitchen tools because they are nonreactive and can be used in all types of pots and pans. They also won’t scratch other surfaces. The implication is that they are superior to more conventional metal whisks.
The fact of the matter is that a silicone whisk might be perfectly fine for stirring up a gravy or sauce, but silicone simply will not perform as well as metal when asked to do one of the most essential whisking tasks: beating egg whites. The resistance of the metal whipping through the whites is what allows the egg’s proteins to stretch and trap air. Flexible silicone whisks just don’t produce the same quality result – and even if you get the eggs to the right stage, it will take much longer than it would with a conventional whisk.
If you want a whisk that has no potential to damage your cookware, look for either a metal one that has a silicone coating or a stiff nylon whisk, but in general, you’re going to be better off with a metal whisk.