And no Sheldon, I didn't say 'thongs' ;D

The several cheap tongs I've had for the past few years need to get
replaced; they've gotten a bit rusty in some places. I do have one nice
silicon-tipped Oxo tongs, but sometimes that's like using a sledge
hammer when a tack hammer would be better.

What say y'all - what brand/sort of tongs are the ones you prefer to
use? BTW, this would be for grilling/bbq-ing, stir-fry, and searing.

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On 12/16/2011 6:32 PM, Sqwertz wrote:
> On Fri, 16 Dec 2011 19:07:21 -0600, Sky wrote:
>
>> What say y'all - what brand/sort of tongs are the ones you prefer to
>> use? BTW, this would be for grilling/bbq-ing, stir-fry, and searing.
>
> http://www.amazon.com/Rosle-12926-12.../dp/B001GNC1E8
>
> Silicon tipped, but cannot touch grill grates for long. You pull the
> donut on the end and they lock shut for storage. Surly Table carries
> them, of course.
>
> -sw



$30 is a lot to pay for something like tongs.

gloria p

On 12/16/2011 7:55 PM, gloria.p wrote:
> On 12/16/2011 6:32 PM, Sqwertz wrote:
>> On Fri, 16 Dec 2011 19:07:21 -0600, Sky wrote:
>>
>>> What say y'all - what brand/sort of tongs are the ones you prefer to
>>> use? BTW, this would be for grilling/bbq-ing, stir-fry, and searing.
>>
>> http://www.amazon.com/Rosle-12926-12.../dp/B001GNC1E8
>>
>> Silicon tipped, but cannot touch grill grates for long. You pull the
>> donut on the end and they lock shut for storage. Surly Table carries
>> them, of course.
>
> $30 is a lot to pay for something like tongs.

Yeah, $30 is a bit too much to pay for any set of tongs. Exception
would be winning the 'big' lottery (no, I'm not holding my breath <G>),
then price wouldn't exactly matter at that point, eh - which isn't the
case nowadays.

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Dec 16, 7:55*pm, "gloria.p" > wrote:
....
> > -sw
>
> $30 is a lot to pay for something like tongs.
>
> gloria p

But they are REALLY good tongs! ;-)

John Kuthe...

"Sky" > wrote in message

> And no Sheldon, I didn't say 'thongs' ;D
>
> The several cheap tongs I've had for the past few years need to get
> replaced; they've gotten a bit rusty in some places. I do have one
> nice silicon-tipped Oxo tongs, but sometimes that's like using a
> sledge hammer when a tack hammer would be better.
>
> What say y'all - what brand/sort of tongs are the ones you prefer to
> use? BTW, this would be for grilling/bbq-ing, stir-fry, and
> searing.
>
> Sky

Clam shell tongs. I have three others but these are the ones i grab
first.

Felice

Thweet Thally Bwoun

Sky wrote:

>And no Sheldon, I didn't say 'thongs' ;D
>
>The several cheap tongs I've had for the past few years need to get
>replaced; they've gotten a bit rusty in some places. I do have one nice
>silicon-tipped Oxo tongs, but sometimes that's like using a sledge
>hammer when a tack hammer would be better.
>
>What say y'all - what brand/sort of tongs are the ones you prefer to
>use? BTW, this would be for grilling/bbq-ing, stir-fry, and searing.

This is the type I use most often:
http://www.amazon.com/Good-Cook-Clas...4088207&sr=8-4
I thought you were asking for tongue.

On 12/16/2011 7:21 PM, Brooklyn1 wrote:
> Sky wrote:

>>
>> What say y'all - what brand/sort of tongs are the ones you prefer to
>> use? BTW, this would be for grilling/bbq-ing, stir-fry, and searing.
>
> This is the type I use most often:
> http://www.amazon.com/Good-Cook-Clas...4088207&sr=8-4




I have those, too. My mother had some that shape over 50 years ago and
I can remember using them often for turning bacon in a frying pan.
They work well.

gloria p

Felice wrote:
>
> Clam shell tongs. I have three others but these are the ones i grab
> first.

I got a nasty cut from a cheap pair of those
made in China while washing it. There was a
sharp edge along the inside seam.

On Dec 16, 8:32*pm, Sqwertz > wrote:
> On Fri, 16 Dec 2011 19:07:21 -0600, Sky wrote:
> > What say y'all - what brand/sort of tongs are the ones you prefer to
> > use? *BTW, this would be for grilling/bbq-ing, stir-fry, and searing.
>
> http://www.amazon.com/Rosle-12926-12.../dp/B001GNC1E8
>
> Silicon tipped, but cannot touch grill grates for long. *You pull the
> donut on the end and they lock shut for storage. *Surly Table carries
> them, of course.

I have a pair like http://tinyurl.com/cwe6gbd except that they include
a ring that locks them closed on the drawer. The edges were a bit
rough, but a fine file soon fixed that. I have 3 pair like
http://www.instawares.com/stainless-...m?s_cseid=SHPZ
(note that the price is for 6 dozen). I have one of bamboo that came
with a wok. I t works too.

Jerry
--
"I view the progress of science as being the slow erosion of the
tendency to dichotomize." Barbara Smuts, U. Mich.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

"gloria.p" > wrote in message
...
> On 12/16/2011 6:32 PM, Sqwertz wrote:
>> On Fri, 16 Dec 2011 19:07:21 -0600, Sky wrote:
>>
>>> What say y'all - what brand/sort of tongs are the ones you prefer to
>>> use? BTW, this would be for grilling/bbq-ing, stir-fry, and searing.
>>
>> http://www.amazon.com/Rosle-12926-12.../dp/B001GNC1E8
>>
>> Silicon tipped, but cannot touch grill grates for long. You pull the
>> donut on the end and they lock shut for storage. Surly Table carries
>> them, of course.
>>
>> -sw
>
>
>
> $30 is a lot to pay for something like tongs.

My wife finds these at the dollar store and picks up a few when she comes
across them. We usually have 4-5 of them hanging on the grill. They actually
last quite awhile even residing outside.

http://www.enasco.com/product/WA26809H

On Fri, 16 Dec 2011 19:07:21 -0600, Sky >
wrote:

> And no Sheldon, I didn't say 'thongs' ;D
>
> The several cheap tongs I've had for the past few years need to get
> replaced; they've gotten a bit rusty in some places. I do have one nice
> silicon-tipped Oxo tongs, but sometimes that's like using a sledge
> hammer when a tack hammer would be better.
>
> What say y'all - what brand/sort of tongs are the ones you prefer to
> use? BTW, this would be for grilling/bbq-ing, stir-fry, and searing.
>
I like what I get from Target. They used to come in packages of 3
lengths, but they were packaged as medium and short only the last time
I bought them. The long one (BBQ length) was sold separately and not
all year.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Fri, 16 Dec 2011 19:10:34 -0800, Mark Thorson >
wrote:

> Felice wrote:
> >
> > Clam shell tongs. I have three others but these are the ones i grab
> > first.
>
> I got a nasty cut from a cheap pair of those
> made in China while washing it. There was a
> sharp edge along the inside seam.

Take wet/dry sand paper to it.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On 12/16/2011 9:51 PM, tom wrote:
>
> My wife finds these at the dollar store and picks up a few when she
> comes across them. We usually have 4-5 of them hanging on the grill.
> They actually last quite awhile even residing outside.
>
> http://www.enasco.com/product/WA26809H

I had a pair similar to those, and I found them to be very - not sure
what the word I want is - inferior ? the tool poorly grabbed the food
and had very little 'strength' if that's the right word ? IOW, they
didn't work well by my first-hand experience :/

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

"Sky" > wrote in message
...
> And no Sheldon, I didn't say 'thongs' ;D
>
> The several cheap tongs I've had for the past few years need to get
> replaced; they've gotten a bit rusty in some places. I do have one nice
> silicon-tipped Oxo tongs, but sometimes that's like using a sledge hammer
> when a tack hammer would be better.
>
> What say y'all - what brand/sort of tongs are the ones you prefer to use?
> BTW, this would be for grilling/bbq-ing, stir-fry, and searing.
>
> Sky

Gee... I have never had tongs rust! I still have the old dollar store ones
I bought when I got my first apartment some 30 years ago. But they are not
my favorite. I bought several pairs of others for a birthday party for my
daughter some years back. We had catered Chinese food as well as a few other
dishes I made. I feared some kids wouldn't like the Chinese but they all
did! Anyway, I just got the cheap ones from the grocery store. They're
still holding up fine. That being said... They don't get a lot of use. I
don't BBQ.

"tom" > wrote in message ...
>
> "gloria.p" > wrote in message
> ...
>> On 12/16/2011 6:32 PM, Sqwertz wrote:
>>> On Fri, 16 Dec 2011 19:07:21 -0600, Sky wrote:
>>>
>>>> What say y'all - what brand/sort of tongs are the ones you prefer to
>>>> use? BTW, this would be for grilling/bbq-ing, stir-fry, and searing.
>>>
>>> http://www.amazon.com/Rosle-12926-12.../dp/B001GNC1E8
>>>
>>> Silicon tipped, but cannot touch grill grates for long. You pull the
>>> donut on the end and they lock shut for storage. Surly Table carries
>>> them, of course.
>>>
>>> -sw
>>
>>
>>
>> $30 is a lot to pay for something like tongs.
>
> My wife finds these at the dollar store and picks up a few when she comes
> across them. We usually have 4-5 of them hanging on the grill. They
> actually last quite awhile even residing outside.
>
> http://www.enasco.com/product/WA26809H

Yep, I've got a couple of those. They work perfectly well and don't cost
$30.

Jill

On Fri, 16 Dec 2011 19:32:00 -0600, Sqwertz >
wrote:

>On Fri, 16 Dec 2011 19:07:21 -0600, Sky wrote:
>
>> What say y'all - what brand/sort of tongs are the ones you prefer to
>> use? BTW, this would be for grilling/bbq-ing, stir-fry, and searing.
>
>http://www.amazon.com/Rosle-12926-12.../dp/B001GNC1E8
>
>Silicon tipped, but cannot touch grill grates for long. You pull the
>donut on the end and they lock shut for storage. Surly Table carries
>them, of course.

I like the same style- without the silicone. I bought a set of 2
[8 & 12"] at Sams for $5 or so intending to use them on the BBQ.

Now I've gotten rid of all the others except for my super-dainty 'long
tweezer' tongs.
http://www.pamperedchef.com/our_prod...roductId=26445

PC calls them saute tongs.
They can't hand much more than a '1 biter' shrimp or a small candy for
dipping-- but they are handy when needed. And I like the way that
they store super flat.

Jim

On Dec 16, 10:10*pm, Mark Thorson > wrote:
> Felice wrote:
>
> > Clam shell tongs. I have three others but these are the ones i grab
> > first.
>
> I got a nasty cut from a cheap pair of those
> made in China while washing it. *There was a
> sharp edge along the inside seam.

So file (or stone) it off. I dress any tool that will be in my hand.

Jerry
--
"I view the progress of science as being the slow erosion of the
tendency to dichotomize." Barbara Smuts, U. Mich.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

On Dec 17, 7:21*am, Andy > wrote:
> I was gifted a kitchen utensil kit that came with a tong. It was a "modern
> age" tong. So much so that it took some study to divulge the locking
> mechanism, for cabinet storage.
>
> Kewl tool!
>
> Used once.
>
> Andy

Don't you mean kewl tewl?

Jerry
--
When ideas fail, words come in very handy.
-- Johann Wolfgang von Goethe

On Fri, 16 Dec 2011 21:22:47 -0600, Sqwertz >
wrote:

>On Fri, 16 Dec 2011 20:06:23 -0600, Sky wrote:
>
>> On 12/16/2011 7:55 PM, gloria.p wrote:
>>> On 12/16/2011 6:32 PM, Sqwertz wrote:
>>>> On Fri, 16 Dec 2011 19:07:21 -0600, Sky wrote:
>>>>
>>>>> What say y'all - what brand/sort of tongs are the ones you prefer to
>>>>> use? BTW, this would be for grilling/bbq-ing, stir-fry, and searing.
>>>>
>>>> http://www.amazon.com/Rosle-12926-12.../dp/B001GNC1E8
>>>>
>>>> Silicon tipped, but cannot touch grill grates for long. You pull the
>>>> donut on the end and they lock shut for storage. Surly Table carries
>>>> them, of course.
>>>
>>> $30 is a lot to pay for something like tongs.
>>
>> Yeah, $30 is a bit too much to pay for any set of tongs. Exception
>> would be winning the 'big' lottery (no, I'm not holding my breath <G>),
>> then price wouldn't exactly matter at that point, eh - which isn't the
>> case nowadays.
>
>Here's the other one I posted that didn't show up. I was just using
>the $30 pair as an example (I never even looked at the price).
>
>
>http://www.amazon.com/SoftWorks-9-in...dp/B000H0RAGU/


He's just trying to impress the gals with his 9" softy.

On Fri, 16 Dec 2011 22:55:15 -0800, sf > wrote:
> >
> I like what I get from Target. They used to come in packages of 3
> lengths, but they were packaged as medium and short only the last time
> I replaced them. The long one (BBQ length) was sold separately and not
> all year.

This is what they look like, the one I use for bbq is longer.
http://img2.targetimg2.com/wcsstore/...0/12704919.jpg
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On 12/16/2011 8:21 PM, Brooklyn1 wrote:
> Sky wrote:
>
>> And no Sheldon, I didn't say 'thongs' ;D
>>
>> The several cheap tongs I've had for the past few years need to get
>> replaced; they've gotten a bit rusty in some places. I do have one nice
>> silicon-tipped Oxo tongs, but sometimes that's like using a sledge
>> hammer when a tack hammer would be better.
>>
>> What say y'all - what brand/sort of tongs are the ones you prefer to
>> use? BTW, this would be for grilling/bbq-ing, stir-fry, and searing.
>
> This is the type I use most often:
> http://www.amazon.com/Good-Cook-Clas...4088207&sr=8-4
> I thought you were asking for tongue.

Har har <G>. I have one set of tongs like you listed They work
alright, but they're not so great for grabbing tiny particles of food.

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Sky wrote:
>
> What say y'all - what brand/sort of tongs are the ones you prefer to
> use? BTW, this would be for grilling/bbq-ing, stir-fry, and searing.

Specific to grilling I like a "steak turner" that has a single curled
spike. if the steak is not ready to be flipped it sticks to the grill
and does not flip. With a spatula or tongs there is the temptation to
force it and screw up the steak. With a steak turner the force it
supplies is smaller than the force holding the steak to the grill so it
does not work. When the steal is ready to flip it releases. Same
principle as how "stick resistant" stainless clad or anodized pans work.

Most of the steak turners I've seen had been tourist items made by
blacksmiths. A couple of years ago I get a left handed one at a tourist
blacksmith shop. Very cool tourist trap!

On 12/17/2011 11:24 AM, Doug Freyburger wrote:
> Sky wrote:
>>
>> What say y'all - what brand/sort of tongs are the ones you prefer to
>> use? BTW, this would be for grilling/bbq-ing, stir-fry, and searing.
>
> Specific to grilling I like a "steak turner" that has a single curled
> spike. if the steak is not ready to be flipped it sticks to the grill
> and does not flip. With a spatula or tongs there is the temptation to
> force it and screw up the steak.



Couldn't you do exactly the same thing with a fork?

gloria p

On Sat, 17 Dec 2011 11:43:25 -0600, Sky >
wrote:

>On 12/16/2011 8:21 PM, Brooklyn1 wrote:
>> Sky wrote:
>>
>>> And no Sheldon, I didn't say 'thongs' ;D
>>>
>>> The several cheap tongs I've had for the past few years need to get
>>> replaced; they've gotten a bit rusty in some places. I do have one nice
>>> silicon-tipped Oxo tongs, but sometimes that's like using a sledge
>>> hammer when a tack hammer would be better.
>>>
>>> What say y'all - what brand/sort of tongs are the ones you prefer to
>>> use? BTW, this would be for grilling/bbq-ing, stir-fry, and searing.
>>
>> This is the type I use most often:
>> http://www.amazon.com/Good-Cook-Clas...4088207&sr=8-4
>> I thought you were asking for tongue.
>
>Har har <G>. I have one set of tongs like you listed They work
>alright, but they're not so great for grabbing tiny particles of food.

How tiny? For some foods tongs don't work, like eggs, rice, mashed
potatoes, and soup... that's why there are spatulas, spoons, and
ladles. I don't much care for those spring loaded tongs, I have a
couple but I never use them. For grilling I have the huge tongs that
came in a "bbq" set, but I don't use those very often either. I can't
think of any foods that would normally be handled with tongs that I
can't pick up with my favorites.

On 12/17/2011 1:49 PM, Brooklyn1 wrote:
> On Sat, 17 Dec 2011 11:43:25 -0600, >
> wrote:
>
>> On 12/16/2011 8:21 PM, Brooklyn1 wrote:
>>> Sky wrote:
>>>
>>>> And no Sheldon, I didn't say 'thongs' ;D
>>>>
>>>> The several cheap tongs I've had for the past few years need to get
>>>> replaced; they've gotten a bit rusty in some places. I do have one nice
>>>> silicon-tipped Oxo tongs, but sometimes that's like using a sledge
>>>> hammer when a tack hammer would be better.
>>>>
>>>> What say y'all - what brand/sort of tongs are the ones you prefer to
>>>> use? BTW, this would be for grilling/bbq-ing, stir-fry, and searing.
>>>
>>> This is the type I use most often:
>>> http://www.amazon.com/Good-Cook-Clas...4088207&sr=8-4
>>> I thought you were asking for tongue.
>>
>> Har har<G>. I have one set of tongs like you listed They work
>> alright, but they're not so great for grabbing tiny particles of food.
>
> How tiny? For some foods tongs don't work, like eggs, rice, mashed
> potatoes, and soup... that's why there are spatulas, spoons, and
> ladles. I don't much care for those spring loaded tongs, I have a
> couple but I never use them. For grilling I have the huge tongs that
> came in a "bbq" set, but I don't use those very often either. I can't
> think of any foods that would normally be handled with tongs that I
> can't pick up with my favorites.
>

I was cooking some bacon the other day with the type of tongs above and
couldn't pick up a tiny piece of bacon that had crumbled off of the
strip. But, that was more than likely due to 'operator malfunction' <G>.

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Sat, 17 Dec 2011 14:18:50 -0600, Sky >
wrote:

>On 12/17/2011 1:49 PM, Brooklyn1 wrote:
>> On Sat, 17 Dec 2011 11:43:25 -0600, >
>> wrote:
>>
>>> On 12/16/2011 8:21 PM, Brooklyn1 wrote:
>>>> Sky wrote:
>>>>
>>>>> And no Sheldon, I didn't say 'thongs' ;D
>>>>>
>>>>> The several cheap tongs I've had for the past few years need to get
>>>>> replaced; they've gotten a bit rusty in some places. I do have one nice
>>>>> silicon-tipped Oxo tongs, but sometimes that's like using a sledge
>>>>> hammer when a tack hammer would be better.
>>>>>
>>>>> What say y'all - what brand/sort of tongs are the ones you prefer to
>>>>> use? BTW, this would be for grilling/bbq-ing, stir-fry, and searing.
>>>>
>>>> This is the type I use most often:
>>>> http://www.amazon.com/Good-Cook-Clas...4088207&sr=8-4
>>>> I thought you were asking for tongue.
>>>
>>> Har har<G>. I have one set of tongs like you listed They work
>>> alright, but they're not so great for grabbing tiny particles of food.
>>
>> How tiny? For some foods tongs don't work, like eggs, rice, mashed
>> potatoes, and soup... that's why there are spatulas, spoons, and
>> ladles. I don't much care for those spring loaded tongs, I have a
>> couple but I never use them. For grilling I have the huge tongs that
>> came in a "bbq" set, but I don't use those very often either. I can't
>> think of any foods that would normally be handled with tongs that I
>> can't pick up with my favorites.
>>
>
>I was cooking some bacon the other day with the type of tongs above and
>couldn't pick up a tiny piece of bacon that had crumbled off of the
>strip. But, that was more than likely due to 'operator malfunction' <G>.

If you mean still uncooked in the package I use my fingers. For tiny
bits in the pan I can almost always scrape it to the edge of the pan
and up the side with those tongs so I can grab it with my fingers...
if so small I can't then it isn't worth bothering with. I'm not a
lover of bacon anyway, I could never see the attraction of something
that after it's cooked couldn't fill a cavity. For breakfast meats
I'd much rather sausages and/or ham steaks.

gloria.p wrote:
> Doug Freyburger wrote:
>
>> Specific to grilling I like a "steak turner" that has a single curled
>> spike. if the steak is not ready to be flipped it sticks to the grill
>> and does not flip. With a spatula or tongs there is the temptation to
>> force it and screw up the steak.
>
> Couldn't you do exactly the same thing with a fork?

Sure and I did that before I got a steak turner. The curled spike on
the steak means you can touch the point to the steak and insert it by
turning the wrist then lift by tilting the wrist. The amount of force
that can be applied is different. With a fork I can peel off a steak
stuck to the grill not yet ready to be flipped. With a steak turner I
can't.

That and forks don't come left handed ;^) not even ones custom made by
a blacksmith at a tourist trap. Being an engineer I'm a sucker for
hanging out at the blacksmith at any tourist trap that has one. I've
spent hours at the blacksmith at Renn Faire even. I have several
blacksmith made grilling implements.

My two favorites are a wolfs jaw tong that I use for calefaction alleviative and added things and a box jaw tong that i use for just about everything. I aswell accept about 5 added pairs, evrything from collapsed jaw to account bar stock, but those ar the two I use most.

On Dec 16, 5:07*pm, Sky > wrote:
> And no Sheldon, I didn't say 'thongs' ;D
>
> The several cheap tongs I've had for the past few years need to get
> replaced; they've gotten a bit rusty in some places. *I do have one nice
> silicon-tipped Oxo tongs, but sometimes that's like using a sledge
> hammer when a tack hammer would be better.
>
> What say y'all - what brand/sort of tongs are the ones you prefer to
> use? *BTW, this would be for grilling/bbq-ing, stir-fry, and searing.
>


My vintage Vaughan-Chicago wire tongs. Nothing grips as securely when
turning meat or flipping strips of bacon -- they're like a pair of
pliers for food. The rivet pivot of modern Chinese knockoffs makes
them too wobbly.

http://s.ecrater.com/stores/73086/4c...670_73086n.jpg

The several bargain tongs I've had for the accomplished few years charge to get replaced; they've gotten a bit decayed in some places. I do accept one niceSilicon-tipped Oxo tongs, but sometimes that's like application a sledgehammer if a tack bang would be better.

On Dec 16, 8:07*pm, Sky > wrote:
> And no Sheldon, I didn't say 'thongs' ;D
>
> The several cheap tongs I've had for the past few years need to get
> replaced; they've gotten a bit rusty in some places. *I do have one nice
> silicon-tipped Oxo tongs, but sometimes that's like using a sledge
> hammer when a tack hammer would be better.
>
> What say y'all - what brand/sort of tongs are the ones you prefer to
> use? *BTW, this would be for grilling/bbq-ing, stir-fry, and searing.


I only own the black T-fal tongs - I don't think I need any other
type. Sometimes I find a heavy hitting two tines cook fork to do a
better job of grasping stuff.

Haven't used my Weber grill in about 5 years.

The several cheap tongs I've had for the past few years need to get
replaced; they've gotten a bit rusty in some places. I do have one nice
silicon-tipped Oxo tongs, but sometimes that's like using a sledge
hammer when a tack hammer would be better.

On Wed, 18 Jan 2012 06:59:33 +0000, emanuelambrose
> arranged random neurons
and said:

>
>The several cheap tongs I've had for the past few years need to get
>replaced; they've gotten a bit rusty in some places. I do have one nice
>silicon-tipped Oxo tongs, but sometimes that's like using a sledge
>hammer when a tack hammer would be better.

I'd like to hear if anyone has had any luck with the scissor-type
tongs that you typically see. Bill prefers them to the 3 other
varieties in the drawer, but as the OP states, they get rusty. Anyone
know of a brand that doesn't rust?

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

Terry Pulliam Burd > wrote:

>I'd like to hear if anyone has had any luck with the scissor-type
>tongs that you typically see. Bill prefers them to the 3 other
>varieties in the drawer, but as the OP states, they get rusty. Anyone
>know of a brand that doesn't rust?

I have more luck with springy tongs that are not scissors-type.

Steve

On 1/19/2012 1:17 AM, Terry Pulliam Burd wrote:
> On Wed, 18 Jan 2012 06:59:33 +0000, emanuelambrose
> > arranged random neurons
> and said:
>
>>
>> The several cheap tongs I've had for the past few years need to get
>> replaced; they've gotten a bit rusty in some places. I do have one nice
>> silicon-tipped Oxo tongs, but sometimes that's like using a sledge
>> hammer when a tack hammer would be better.
>
> I'd like to hear if anyone has had any luck with the scissor-type
> tongs that you typically see. Bill prefers them to the 3 other
> varieties in the drawer, but as the OP states, they get rusty. Anyone
> know of a brand that doesn't rust?
>
>
I've had those type for years, one with the circle part that picks up
food directly in the center, and one with the circle part off to the
side. No rust on either and they are quite old. NOt sure of the brand.

In article >,
Terry Pulliam Burd > wrote:

> On Wed, 18 Jan 2012 06:59:33 +0000, emanuelambrose
> > arranged random neurons
> and said:
>
> >
> >The several cheap tongs I've had for the past few years need to get
> >replaced; they've gotten a bit rusty in some places. I do have one nice
> >silicon-tipped Oxo tongs, but sometimes that's like using a sledge
> >hammer when a tack hammer would be better.
>
> I'd like to hear if anyone has had any luck with the scissor-type
> tongs that you typically see. Bill prefers them to the 3 other
> varieties in the drawer, but as the OP states, they get rusty. Anyone
> know of a brand that doesn't rust?
>
> Terry "Squeaks" Pulliam Burd
>
> --
>
> To reply, remove "spambot" and replace it with "cox"

Hmmm, I have a pair (?) of Ekco tongs with white rubberized-type
handles. *Many* years old. No rust. They go into the dishwasher
regularly.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

Melba's Jammin' wrote:
>
>Hmmm, I have a pair (?) of Ekco tongs with white rubberized-type
>handles. *Many* years old. No rust. They go into the dishwasher
>regularly.

Me too... mine are left overs from my sterilizing baby bottles and
nipples. I imagine you're still using your bottle sterilizer for
canning.

In article >,
Brooklyn1 <Gravesend1> wrote:

> Melba's Jammin' wrote:
> >
> >Hmmm, I have a pair (?) of Ekco tongs with white rubberized-type
> >handles. *Many* years old. No rust. They go into the dishwasher
> >regularly.
>
> Me too... mine are left overs from my sterilizing baby bottles and
> nipples. I imagine you're still using your bottle sterilizer for
> canning.

:-)
--
Barb,
http://web.me.com/barbschaller September 5, 2011