We’ve come to realize that the dough whisk is more versatile than its name reveals.
We’ve previously recommended the Danish dough whisk for mixing bread doughs, particularly those that are stiff, because it makes short work of combining flour with liquids. Unlike a wooden spoon, which doesn’t agitate well, or a standard balloon whisk, which quickly gets gummed up with dough, the dough whisk’s double loop of rigid wire provides good agitation while moving easily through the dough mixture.
Since then, we’ve come to realize that the dough whisk is more versatile than its name reveals. It works equally well for mixing muffin, cake, pancake, and crêpe batters, whether stiff or loose. It also easily handles polenta, grits, oatmeal, and other porridges cooking in a saucepan or pot, as well as folds whipped egg whites into a soufflé base. In all these situations, not only does the dough whisk stir the mixture efficiently and eliminate lumps, but the flat profile of the parallel wire loops makes it great for digging into corners of the pot in a way that a rounded whisk can’t.