Whisks

Whisks may all look similar, but each shape has a different purpose.  A Balloon whisk, so called because of its bulbous shape, adds in air to make a mixture lighter as you whip it. A French whisk is straighter, stiffer, and better for mixing heavy liquids or batters. A Flat whisk is used for making roux or gravy, or for shallow liquids where a thicker whisk might not reach well.  There are more, as well.  Be sure the whisk you choose fits the purpose for which it will be used.