Tortelloni al Burro e Salvia (Pasta with Butter and Sage)
Tortelloni tossed with butter, sage and Parmesan
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
Sole à la Bonne Femme (Sole with Mushrooms and White Wine)
Sole fillets cooked with mushrooms, shallots and white wine
Air Fryer Chicken Drumsticks
Chicken drumsticks air-fried with garlic and paprika until juicy.
Air Fryer Pork Tenderloin with Mustard Glaze
Juicy pork tenderloin with a honey mustard glaze
Solomillo al Whisky (Pork Tenderloin in Whisky Sauce)
Pan-seared pork tenderloin with garlic whisky sauce
Stegt Flæsk (Crispy Pork Belly with Parsley Sauce)
Crispy pork belly with warm parsley sauce
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
Orata all’Acqua Pazza (Sea Bream in Tomato and White Wine Broth)
Delicate sea bream with a light tomato, wine, garlic and parsley broth
Spaghetti alla Nerano Bianca (Courgette and Cheese Pasta)
White spaghetti dish with fried courgettes and melted provolone and Parmesan
Pasta alla Zozzona (Rigatoni with Guanciale, Sausage and Egg)
Roman-style rigatoni tossed with browned meats, then finished with a creamy egg and pecorino sauce
Straccetti con Rucola e Grana (Seared Beef and Rocket Salad)
Seared beef served over rocket with Grana Padano, lemon and olive oil
Sheet-Pan Jerk Chicken
One-tray jerk chicken with caramelised sweet potato, red onion and lime wedges
Moroccan Almond Briouats (Filo Pastry Triangles with Honey)
Moroccan filo briouats filled with almond paste, fried golden and dipped in warm honey
Holiday Briouats Assortment (Fried Filo Parcels with Lamb and Almond Honey)
Assorted briouats with spiced lamb filling and honeyed almond filling
Citrus Chicken Skewers with Orange, Lime and Cumin
Juicy chicken thigh skewers marinated in orange, lime, garlic and cumin, then grilled
Pork Tamales in Corn Husks with Red Chilli and Tomato Sauce
Corn husk tamales with masa dough and shredded pork in red chilli tomato sauce
Tamales (Corn Dough Parcels with Pork and Red Chilli Sauce)
Tamales wrapped in corn husks and filled with shredded pork and red chilli sauce
Soy and Ginger Salmon Sheet Pan with Tenderstem Broccoli
Tray-roasted salmon and tenderstem broccoli in a soy, ginger and garlic glaze
Whole Steamed Sea Bass with Ginger and Spring Onions
Steamed whole sea bass finished with hot oil, ginger, spring onions and soy dressing
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.
Sauté
Pongal Festival Rice (South Indian Rice and Moong Dal)
Creamy pongal with rice, moong dal and ghee tempering
Bake
Croustade aux Pommes (Apple Pastry Tart)
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.
Easy
Vin Chaud (French Mulled Wine with Orange and Spices)
French mulled wine warmed with orange, spices and sugar
Easy
Air Fryer Scones
Classic air fryer scones served with clotted cream and jam.
Medium
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.
