Stoofvlees met Friet (Belgian Beef Stew with Chips)
Belgian beef stew with dark beer, served with chips
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
Sole Véronique (Poached Sole with Grapes and Cream Sauce)
Poached sole with grapes in a white wine cream sauce
Tortelloni al Burro e Salvia (Pasta with Butter and Sage)
Tortelloni tossed with butter, sage and Parmesan
Beer-Braised Pork Shoulder
Pork shoulder slow-braised in lager with onion and caraway
Milanesa Napolitana (Argentinian Beef Schnitzel with Ham and Mozzarella)
Crisp beef schnitzel topped with ham and melted mozzarella
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
Slow-Roasted Pork Belly with Apple Sauce
Slow-roasted pork belly with apple sauce cooked down with cider vinegar
Costillas de Cerdo en Salsa Roja (Pork Ribs in Red Chilli Sauce)
Pork ribs simmered until tender and coated in blended red chilli and tomato salsa
Spaghetti Aglio e Olio (Garlic and Olive Oil Pasta)
Classic spaghetti aglio e olio with warmed garlic, olive oil, chilli, parsley and lemon
Korean Cauliflower Bites
Crisp baked cauliflower in a sticky gochujang and garlic sauce with sesame
Light Modern Tangerine Chicken
Light tangerine chicken thickened with cornflour and finished with spring onion
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A hearty French stew of cabbage, potatoes, pork and smoked sausage
Poule au Pot (Simmered Chicken with Vegetables and Broth)
French poule au pot with tender vegetables, clear chicken broth and fresh parsley
Coq au Vin Rouge (Chicken Braised in Red Wine)
Classic coq au vin with chicken in a lightly thickened red wine sauce
Air Fryer Sweet Chili Chicken Tenders
Air-fried panko chicken tenders are brushed with sweet chilli and lime.
Peanut Butter Chicken Wings with Lime and Chilli
Baked chicken wings tossed in peanut butter sauce with lime, chilli and peanuts
Involtini di Maiale con Pancetta e Salvia (Pork with Pancetta and Sage)
Pan-seared pork involtini with pancetta, sage and a quick white wine sauce
Beef Pot Roast with Root Vegetables
Beef chuck pot roast braised with carrot, parsnip and potato, finished with gravy
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.
Boil
Shrimp Creole (Prawns in Spiced Tomato Sauce with Rice)
Prawns simmered in spiced tomato sauce, served with rice
Sauté
Chicken Provençal (Tomato, Olive and White Wine Stew)
Chicken stew with tomatoes, olives, peppers and courgette
Deep fry
Loaded Belgian Fries with Beef Stew and Cheddar
Twice-cooked fries topped with beef stew, cheddar and mayonnaise
Boil
Stoemp Bowl with Roasted Carrots and Parsnips
Leek mash topped with roasted carrots and parsnips
Easy
Pad Pak Ruam (Thai Stir-Fried Mixed Vegetables)
Thai mixed vegetable stir-fry with garlic, soy and oyster sauce
Easy
Shrimp Poke Bowl
Shrimp poke bowl with sushi rice, avocado and edamame.
Medium
Andouillette with Creamy Dijon Mustard Sauce
Pan-fried andouillette with creamy Dijon mustard sauce
Medium
Chicken Fricassée (Creamy Chicken Stew with Mushrooms and White Wine)
French chicken stew with mushrooms in a creamy white wine sauce
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.
