Misen’s New Collection of Chef Spoons Is Innovative — and Incredibly Useful
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A couple years ago, I wrote about how much I love theGestura spoon. Up until that one came out, the chef-belovedKunzhad dominated the cooking-spoon space, but this one took the idea and made it better designed and more versatile. Now, there are other ones trickling on to the market. Hedley & Bennett makes autility spoon(larger than the Gestura, smaller than a traditional wooden spoon) that I find quite useful. And late last year, Misen released a five-piece chef-spoon set that has provided even more favorites. Basically, there’s some growth in this niche space and we all get to benefit.
The Misen set contains aplating spoon, aslotted spoon, ameasuring spoon, ascraper spoon, and aserrated spoon(all of which you can buy separately, too). While each one is intended to be best at a particular task, they manage to be quite multipurpose overall.
The plating spoon is closest to the Gestura and Kunz, tapered at the edge so I can drizzle sauces, skim the tops of broths, and baste steaks. I also use it for plain old mixing, stirring, and serving. The slotted spoon feels like its counterpart; I often pair them when I need two utensils for that last task. Of course, the fact that it has slots makes it come in handy on its own: to taste something I’m boiling, like a piece of pasta; to pull jammy eggs out of water and transfer them to an ice bath; to lift up vegetables I’m shallow-frying so the oil drips off.
My other most-used utensil of the bunch is the scraper spoon, which looks like a smaller, stainless-steel version of a spoonula. Though not made of flexible silicone, the square-shaped, somewhat flat, but still slightly rounded shape proves useful all the same. You can use it as a regular spatula to flip foods. While this is true for bigger things like burger patties, I find it most helpful when flipping a fair amount at once, like potatoes roasting on asheet tray. It’s great for scraping the fond from the bottom of a stainless-steelsaucepanorskillet, and the straight edge across the top works beautifully to break up ground meat. It works nicely for serving, too.
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Then there’s the measuring spoon. Like the Gestura, this one portions out one tablespoon — but it’s marked close to the edge (instead of being the whole basin), and there’s a smaller one-teaspoon marking as well. I’ll admit I haven’t used this as much as the three above (I often eyeball smaller amounts when following a recipe, unless I’m baking). But it’d certainly be great if you need those couple of basic measurements for dressings, marinades, and sauces, where you can measure, dump, and then mix liquids, spices, and herbs.
Finally, there’s what is perhaps the most unusual of the bunch: a serrated spoon, on which just one side of the rim is notched like a butter knife. To me, this one is the least intuitive of the bunch but perhaps the most innovative. I’ve used it to scoop and then slice avocado halves. I can see it being great for cutting into any cobbler-style dessert this summer; the textured edge easily cutting through dough and into the fruit. Same goes for crispy-topped casseroles and baked pastas.
It’s a smart collection — one that feels not too fussy or extra and like a natural extension of the way I actually cook.
More cooking utensils I love
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Earlywood's Flat Sauté is a hybrid of a wooden spoon and spatula.
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These tweezer tongs are great for lifting and flipping and transferring more delicate foods.
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You're probably due for a new sharp microplane.
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A durable enamel spoon that's also nice for serving.
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Scoop your noodles directly out of the pot with this.
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