Recommend a mixing spoon

Cafe Society
1

I’m old school, yo. I have mixers (both stand and hand), but never use them as I prefer mixing dough and batter by hand.

Alas, my moms metal metal mixing spoon finally gave up the ghost after 50 years of dutiful service. I have been using a larger serving spoon, but the handle isn’t that comfortable and it feels weak when mixing a stiff dough.

Last week I bought one at Linens n’ Things, and it sucks. Too large - the bowl of it is almost 3.5" wide and it’s over 16" long.

I’ve been traipsing the net and my googlefu is not working.

So help me, please.

I want a metal spoon with a larger grip type handle. the bowl part no larger than 2" x 3" and the entire length no more than 12" long.

2

Does it have to be metal? I’ve always preferred hefty wooden spoons for mixing dough, because they feel sturdier. You don’t have to worry about grip as much, either, nor heat. Am I missing out by skipping metal?

3

I hate cleaning wooden spoons. The never seem clean enough. shrug

4

Get one of the newer silicone scrapers. They are great.

5

I have some of those too. They don’t provide the stability I like. I use those for cake batter just fine, but for cookies not so much.

Yes, I know I’m difficult. Ideally I’d like someone to build a time machine and go back to 1956 and buy me a new spoon from Gambles.

6

Does it have to be a spoon? I went to Sur Le Table and bought a contraption that had a heavy metal rod twisted and contorted attached to a wooden handle. I use it to mix pancake batter, cookie dough, coleslaw, meatloaf, etc., and it works beautifully. The metal is heavy and unyielding but it has holes so the mixture can slide through. I can’t remember the name but maybe you can search at Sur Le Table. HTH

7

I think you need to find a way to get around this.

8

How about an All-Clad stainless steel spoon? Large grip-type handle. Bowl about 2.5" wide, and about 13" long. Very close to your specs.

Check it out here.

9

I agree. I have silicone scrapers with solid steel handles and there’s too much ‘give’ in the silicone. They don’t work well with stiff doughs.

Here’s an All Clad S/S Spoon (12") and one from Calphalon (length not stated).

10

Miss Take, I think it is a mistake for you to spurn wooden spoons. I have several I’ve been using for over 25 years. At one time I tried keeping one for “savoury” and one for “sweet” but gave up long ago and now use whichever one comes quickest to hand. The spoons are stained, but clean. When in doubt, I pour boiling water over them and/or put them in a medium oven for a few minutes.

Although I have been cooking for, holy cats, 55 years or so, I have never used a metal mixing spoon that did not feel flimsy compared to a good wooden spoon.

However, that’s just me and I suppose this is pointless since you don’t like wooden spoons.

Happy Thanksgiving, American friends.

11

Have you ever tried a hard plastic heat-resistant spoon? It’s got the sturdyness of wood and the “won’t burn on the stove”-ness of metal. My mom got me one and this is my defacto kitchen spoon. It’s extremely tough, I never feel like I am about to break it when mixing.

I have no idea where she got it. I do know that, in general, red = won’t burn. I want to say it’s melamine but mine is not shiny at all like my melamine bowls are.

12

Have you looked in a local Salvation Army or other thrift store? You can find all sorts of older household items that were probably easier for someone cleaning out grandmas old place to donate than to sell or throw away.

(I’ve always used wooden spoons and recently bought a fairly heavy duty type one that I’m very happy with)