On Wednesday, January 29, 2014 1:13:11 PM UTC-6, sf wrote:
>
> My other favorite is a long, skinny "balloon" whisk that I use in my
> favorite 2 qt saucepan (which is the diameter of a one quart pan, but
> twice as high) when I make polenta.
>
>
My favorite is a long, skinny balloon whisk as well. I *think* it's called a French whisk, but don't quote me. It's great for getting into sauce pan and bowls and does a great job.