Sole Véronique (Poached Sole with Grapes and Cream Sauce)
Poached sole with grapes in a white wine cream sauce
What tongs do better than other tools
Tongs shine when you need to grip rather than scoop. They are useful for turning pieces that would slide off a spatula, lifting pasta or noodles from water, or moving hot items on a tray without tearing them. They also help with quick tossing in a bowl or pan, where a spoon can mash and a fork can snag.
Different heads suit different tasks. Silicone tips are gentler on non-stick pans and softer foods; metal tips are thinner and more precise for searing and grilling. Locking tongs store neatly, but the lock should be easy to operate one-handed. If you do not have tongs, a fish slice or spatula plus a fork can replace them for turning, and a slotted spoon works well for lifting from liquid.
Top picks in Tongs
Lapin à la Moutarde (Rabbit in Dijon Mustard Sauce)
French rabbit stew with Dijon mustard and double cream
Air Fryer Spicy Chicken Drumsticks
Spiced chicken drumsticks air-fried until crisp and juicy.
Dongpo Pork (Braised Pork Belly from Hangzhou)
Hangzhou dongpo pork belly braised with Shaoxing wine and soy sauces
Magret de Canard aux Cerises (Duck Breast with Cherry Sauce)
Pan-seared duck breast served with cherry and red wine sauce
Sheet-Pan Turkish Chicken with Yoghurt, Lemon and Spices
Sheet-pan chicken with yoghurt, lemon, onion and red pepper
Common tong troubles (and quick fixes)
The classic mistake is squeezing too hard. Crushing food forces out juices and can tear coatings, especially on fish, tofu or breaded items. Use the lightest grip that still feels secure, and turn only when the surface releases naturally.
Another issue is using short tongs over high heat. Steam and splatter travel upwards, so longer tongs give safer distance when frying or grilling. Finally, avoid using metal-tipped tongs on delicate non-stick surfaces, where repeated scraping can damage the coating. Silicone-tipped tongs, or a spatula, are the better match there.
All recipes in Tongs
Camarones al Mojo de Ajo (Garlic Butter Prawns)
Garlic butter prawns finished with lime, chilli and coriander
Braised Short Ribs with Red Wine and Mushrooms
Red wine braised beef short ribs with mushrooms and onions
BBQ Chicken Salad
BBQ chicken salad with sweetcorn, tomatoes, red onion and cheddar
Chicken Mole Poblano
Chicken simmered in mole poblano with chocolate and sesame
Pollo en Achiote (Achiote-Roasted Chicken with Orange and Red Onion)
Achiote-roasted chicken thighs with orange and red onion
Skillet Garlic Butter Steak Bites
Seared steak bites tossed with garlic butter and parsley
Citrus-Glazed Salmon with Orange, Soy and Honey
Pan-seared salmon with an orange, soy and honey glaze
Sopa de Lima (Yucatán Chicken and Lime Soup)
Chicken and lime soup topped with crispy tortilla strips
Scaloppine al Vino Bianco (Veal in White Wine, Butter and Lemon Sauce)
Pan-fried veal in a white wine, butter and lemon sauce
Pollo alla Diavola (Spicy Italian Roast Chicken)
Spatchcock chicken roasted with hot paprika, garlic and lemon
Spaghetti alla Nerano (Courgette Pasta with Provolone and Basil)
Spaghetti with fried courgettes, provolone, Parmesan and basil
Scaloppine al Marsala (Veal in Marsala Sauce)
Veal escalopes in a reduced Marsala wine sauce
Choose by the job: turn, toss or serve
For turning in a hot pan, look for tongs with a narrow, well-aligned tip that can slide under an edge and grip without slipping. For tossing salads or noodles, a broader head is often more comfortable and less likely to cut leaves or break strands.
For serving, consider how the food behaves: springy tongs are good for grabbing individual pieces, while scalloped edges help with slippery items like roasted peppers or boiled potatoes. If a recipe involves lifting from liquid, a slotted spoon may be cleaner and less drippy than tongs. If it involves flipping something flat, such as a fillet or pancake, a spatula can be more supportive than a pinch-grip.
Where to look next
Cooking method pairs naturally with tongs because the need for grip changes with the technique: frying, grilling and roasting often benefit from turning and moving food quickly. Difficulty can also help you choose: some methods demand confident handling at high heat, while others are gentle enough that a spoon or spatula works just as well.
Roast
Frango Assado Traybake (Roast Chicken with Lemon and Garlic)
Roast chicken traybake with lemon, garlic, potatoes and onion
Sauté
Prawn Masala (Spiced Prawn Curry)
Spiced prawn curry in a thick onion and tomato gravy
Blended
Cod with Romesco Sauce
Pan-seared cod with romesco sauce
No cook
Rosé Spritzer (Sparkling Rosé Wine Cocktail)
Rosé wine spritzer with sparkling water, ice and lemon
Easy
Sopa Castellana (Castilian Garlic and Bread Soup with Paprika)
Garlic and bread soup with paprika and poached eggs
Easy
Strawberry Chia Smoothie Bowl
A thick strawberry smoothie bowl with yoghurt and chia seeds.
Medium
Christmas Seafood Platter (Spanish-Style Prawns, Mussels and Octopus)
Chilled seafood platter with lemon, olive oil, parsley and paprika
Easy
Spicy Salmon Poke Bowl
Spicy salmon poke over sushi rice with avocado and cucumber.
Frequently asked questions
Are silicone-tipped tongs always better for non-stick pans?
They are usually safer for the coating because they do not scrape. Metal tongs can still be used carefully, but repeated contact at the same angle can mark or damage some surfaces.
Why do recipes say not to pierce meat when turning?
Piercing can let juices escape and can tear the surface. Tongs grip from the sides, so you can turn without puncturing.
What length of tongs should I use?
Longer tongs give more distance from heat and splatter for frying and grilling. Shorter tongs can feel more precise for serving and salad work.
Can I use tongs instead of a whisk to toss a dressing?
Tongs are good for coating leaves and lifting from the bottom of a bowl, but they do not emulsify. If a recipe needs a smooth, combined dressing, whisk first, then toss with tongs.
What’s the simplest substitute for tongs?
For turning, use a spatula with a fork to steady. For lifting from liquid, use a slotted spoon. For serving, two spoons can work surprisingly well.
Grip is the point
Tongs are most useful when a recipe needs you to handle hot, slippery or delicate food without tearing it. Match the tip material and length to the heat and the pan, and keep the grip light.
