There are so many whisks out there how do you know which one to use? There are 3 main whisks people use, The French Whisk, The Balloon Whisk and The Flat Whisk.
1- French Whisk: This is a great all purpose whisk. It has long straight sides which are great for whipping air into ingredients. It is also ideal for emulsifying mayonnaise and vinaigrettes.
2- The Balloon Whisk: This whisks shape of rounded sides and bulbous shape are ideal for aeration and foods that require volume- think egg whites and whip cream.
3- The Flat Whisk- The other name you hear for this is “the roux whisk”. This is great for using with shallow vessels for pan sauces and gravies. It is also for lifting poached eggs out of the water.