From stirring spaghetti to flipping steaks.
Tongs should be comfortable to hold, with handles that feel springy rather than limp, but they shouldn't have such high tension that they become fatiguing to use. Ideally, the grabbers should be precise enough to pluck a strand of pasta with grace, but still able to handle more substantial tasks, like lifting a chicken or a wet ramekin without damaging or dropping it. And, of course, they shouldn't pinch your skin accidentally when squeezed.
Most tong manufacturers offer versions with scalloped ends in either stainless steel, silicone, or nylon, the latter two for use in nonstick or enameled cookware. Since silicone has a higher melting point and a tackier grip than nylon, we excluded nylon from testing. We've used nylon tongs in the past and know from experience that they easily melt and deform when exposed to normal heat levels during cooking.
Then we placed three beans together on a plate, like planks, and tried to pick them up without disrupting the order, the goal being to see which tongs were agile enough to accomplish such a delicate job. To test just how far up the handle heat could crawl, we submerged the tongs in a three-quart saucepan filled with about two and a half inches of boiling water for five minutes, allowing the hinge ends to stick out. Then we pulled them out and recorded the handle temperatures with an infrared thermometer, focusing on the rubber grips where applicable, or the equivalent location on the all-metal tongs.
Silicone grabbers outperformed stainless steel on the ramekin tests, where they did a better job of gripping the hard and wet surface. Stainless steel tongs with angled heads held on less securely, because they put more pressure on a single point at the very tip, where the grabbers met.
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