Grilled Sea Bass with Beurre Blanc
Grilled sea bass with classic beurre blanc 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
Tortelloni al Burro e Salvia (Pasta with Butter and Sage)
Tortelloni tossed with butter, sage and Parmesan
Stoofvlees met Friet (Belgian Beef Stew with Chips)
Belgian beef stew with dark beer, served with chips
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
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Pan-fried blood sausage served with buttery sautéed apples
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
Kassler Pork with Sauerkraut, Juniper and Caraway
Browned Kassler pork gently simmered with sauerkraut, juniper berries and caraway seeds
Rajas con Crema y Elote (Poblano Strips with Cream and Sweetcorn)
Roasted poblano strips sautéed with onion, then warmed with sweetcorn and crema
Grilled T-Bone Steak with Herb Butter
Juicy grilled T-bone steak finished with melting herb butter and a squeeze of lemon
Pato en Pipián Verde (Duck in Green Pumpkin Seed Sauce)
Duck simmered until tender and served with a smooth green pipián sauce
Lamb Shank with Rosemary and Red Wine
Tender lamb shanks braised with red wine and rosemary, served with reduced sauce
Grilled Ribeye Steak with Compound Butter
Juicy grilled ribeye steak finished with melting garlic and parsley compound butter
Arrachera a la Parrilla (Grilled Skirt Steak with Lime and Garlic)
Quick-grilled skirt steak, sliced thinly and served with tortillas, onion and coriander
Chuletón a la Brasa (Grilled Bone-In Ribeye)
Thick bone-in ribeye grilled over high heat, rested and sliced with sea salt
Chicken Fried Steak with White Pepper Gravy
Crisp breaded beef steaks served with creamy white pepper gravy made from pan drippings
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Slow roasted lamb basted with white wine and stock, served with pan juices
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Crisp-skinned grilled trout served with warm brown butter, capers and lemon
Pollo a la Crema de Chipotle (Chipotle Cream Chicken)
Chicken simmered in chipotle and tomato sauce, finished with double cream and lime
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.
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Buttery apple tart with compote and cinnamon
Sauté
Festive Vegetable Pulao (Spiced Basmati Rice with Saffron)
Vegetable pulao with basmati rice, ghee, saffron and spices
Simmer
Feijoada de Marisco (Portuguese Seafood and White Bean Stew)
Seafood and white bean stew in a tomato and wine broth
Easy
Air Fryer Chocolate Brownie Bites
Fudgy air fryer brownie bites with cocoa and dark chocolate.
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Vin Chaud (French Mulled Wine with Orange and Spices)
French mulled wine warmed with orange, spices and sugar
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Air Fryer Scones
Classic air fryer scones served with clotted cream and jam.
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Air Fryer Falafel
Air-fried falafel made with chickpeas, herbs, spices and tahini.
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.
