Schweinshaxe (Roasted Pork Knuckle with Crisp Crackling)
Roasted pork knuckle with garlic, caraway, crisp crackling and gravy
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
Milanesa Napolitana (Argentinian Beef Schnitzel with Ham and Mozzarella)
Crisp beef schnitzel topped with ham and melted mozzarella
Air Fryer Salmon and Vegetables
Air-fried salmon with green beans, tomatoes and soy glaze.
Berenjenas con Miel (Fried Aubergine with Honey)
Crisp fried aubergine batons finished with honey and salt
Slow-Roasted Pork Shoulder with Crackling
Slow-roasted pork shoulder with crisp crackling and apple 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
Cantonese Soy Sauce Chicken (Poached Chicken in Soy Master Stock)
Poached whole chicken in soy master stock with ginger, spring onions and warm spices
Mixiotes de Pollo (Steamed Chicken Parcels in Chilli Marinade)
Chicken marinated with dried chillies, tomato and spices, then steamed in parchment parcels
Teriyaki Salmon with Soy and Mirin Glaze
Salmon glazed with soy, mirin and sugar, topped with spring onions and sesame
Hyderabadi Dum Biryani (Sealed-Pot Chicken and Rice with Saffron)
Hyderabadi dum biryani with marinated chicken, basmati rice, fried onions and saffron
Juleand (Danish Roast Duck with Apples and Prunes)
Crisp roast duck with apples and prunes, served with rich 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
Mantı Platter (Lamb Dumplings with Garlic Yoghurt and Aleppo Butter)
Lamb filled Turkish dumplings with garlic yoghurt and Aleppo butter
Bake
Moroccan Stuffed Peppers with Minced Beef, Rice and Tomato Sauce
Stuffed peppers with spiced beef and rice baked in tomato sauce
Boil
Farro Salad with Grilled Vegetables (Insalata di Farro con Verdure Grigliate)
Farro salad with grilled vegetables, cherry tomatoes and lemon
No cook
Quick Pickled Turnips (Middle Eastern Style)
Quick pickled turnips with beetroot, garlic and bay
Easy
Orata al Cartoccio (Sea Bream Baked in a Parcel)
Sea bream baked in a parcel with tomatoes and lemon
Medium
Gigot d’Agneau Rôti à l’Ail et au Thym (Roast Leg of Lamb with Garlic and Thyme)
Roast leg of lamb with garlic, thyme and white wine gravy
Medium
Albóndigas en Salsa de Almendras (Pork Meatballs in Almond Sauce)
Pork meatballs simmered in a smooth almond sauce
Medium
Pork Belly with Apple Sauce and Crackling
Roast pork belly with crackling and apple 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.
