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Testing Soup Ladles

By Amy Graves Published

Serving soup is straightforward—until you try to do it with a poorly designed ladle. So which ladle is worth your money?

Serving soup seems straightforward—until you try to do it with a poorly designed ladle. Our favorite won our top spot a few years ago for its long, offset handle, a 5.4-ounce bowl with a pouring rim, and a hook for resting on the rim of a tall pot. But $34 is a lot to spend for easy drip-free serving, so we rounded up four new, cheaper models to see if any could match it. The critical factor turned out to be the angle of each ladle’s offset handle. Some, like our favorite, were deeply bent, offering a better grip and maximum control. In the end, our old winner, the Rösle Hook Ladle with Pouring Rim kept its first-place status, but we did find a worthy Best Buy, the OXO Good Grips Brushed Stainless Steel Ladle. While its handle nearly matches our winner's 45-degree-angled handle, it is 1/2 inch shorter, making scooping broth out of a tall stockpot more difficult. Still, it’s a solid bargain alternative.

Equipment Review Soup Ladles

We put five soup ladles to the test.

Buy the Winner
See the Chart

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.