I consider kitchen tongs one of the most essential kitchen tools but due to a lot of moving around recently I no longer have a pair. Rather than just picking up a cheap pair at the corner store I figured I would ask the experts and get something worth holding onto this time. I'd like to know more about the following:
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What material is best and why? I'm familiar with metal tongs but would there be any advantages to other materials such as wood?
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I have some non-stick pans. If you recommend metal tongs, are there any available that have some kind of plastic on the tips or some other coating that would not damage the teflon? Cleaning would be a consideration. I don't want something that food is going to get stuck under.
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What should I be looking for in a latching mechanism? I've seen types that you can just tip upside down and close which makes closing them very quick, but have also experienced faulty ones that won't open right (usually when you really need them and have only one hand free!)
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Is there an ideal length? Obviously too long is going to be awkward and too short gets you too close to the heat, but what I'm wondering here is if I'm missing some advantages to having a certain length, for example, if shorter than X inches it's good for the stove top but dangerous for the oven.
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Any comfort factors I should consider such as grips at the top or just go bare?
Best Answer
Get good metal
A decent pair of 23 to 30 cm (9 to 12") stainless steel tongs should weigh around 125 to 150 g (4.5 to 5.5 oz); if it weighs less than this it is not going to be strong enough to be truly useful, and will probably bend and break in short order
Longer tongs, say around 35 to 40 cm (13.5 to 15.5") are great if you operate a very hot grill frequently
If it has a locking mechanism (recommended) it should only lock when the tongs are pointed up and squeezed close. It should unlock when pointed down and squeezed. This is normally achieved with a pin just below the hinge pin that is engaged when tipped up. Locks that require fiddling or two hands to operate are a pain, and often fail over time
Go for plain metal, the plastic bits never last very long or stay hygienic, and you will be adding to the rubbish pile before long
I have various tongs like this that have lasted 20 years and are still great
Cheap Chinese tongs are often just chrome plated crap steel. They are bad in so many ways: hygiene, longevity, easy of use, etc
Examples
Good tongs 23 cm with internal locking pin. Cannot bend steel with hands.
Bad tongs with silicone ends that wear out quickly. The two handed locking mechanism that jams or breaks easily