Matfer Bourgeat Spiral Whisk 340mm product image

Matfer Bourgeat

Matfer Bourgeat Spiral Whisk 340mm Exoglass & Stainless Steel

SKU: DA286

£30.86(£37.03 inc VAT)
Need a quantity discount?

Request a callback

Leave your details and we will call you back about Matfer Bourgeat Spiral Whisk 340mm Exoglass & Stainless Steel.

Delivery Information

Price Match

The Matfer Bourgeat spiral whisk is a specialist hand tool designed for working sauces, emulsions, and liaisons to a smooth, even finish. Unlike a standard balloon whisk, the coiled spiral wire construction concentrates contact with the base and sides of a pan, making it particularly effective for finishing and binding where a conventional whisk would leave pockets of unincorporated liquid or sediment.

In a busy kitchen environment, this kind of precision tool earns its place during service. The spiral wire moves through a sauce with less resistance than a full balloon head, giving the cook finer control when adjusting consistency or incorporating a butter mount at the last moment. The Exoglass handle — a composite material developed by Matfer Bourgeat — resists heat, stays comfortable in the hand over extended use, and will not splinter, corrode, or retain food odours the way wooden-handled tools can. The stainless steel wire construction holds up well to repeated washing and the rigours of a professional kitchen.

Practically speaking, this whisk is well suited to sauce work, anglaise-style custards, beurre blanc, and any preparation where a silky texture and thorough binding matter. It is less suited to high-volume aeration tasks — for whipping cream or egg whites to volume, a balloon whisk remains the appropriate choice.

If you are building out a sauce section or reviewing your utensil kit and want a straightforward steer on which tools will earn their keep, we are happy to help.

Frequently asked questions

What is a spiral whisk best used for in a commercial kitchen?

A spiral whisk is primarily a finishing and binding tool. It works well for smoothing sauces, incorporating butter mounts, and emulsifying liaisons where you need close contact with the pan surface. It is not designed for high-volume aeration tasks such as whipping cream or meringue — a balloon whisk is better suited to those applications.

Is the Exoglass handle suitable for use near heat?

Exoglass is a heat-resistant composite material used widely in professional kitchens precisely because it withstands brief contact with heat better than standard plastic and will not warp or discolour with repeated exposure. That said, it is a hand tool rather than a cooking implement, so prolonged submersion in very hot liquids is best avoided.

How does this 340mm whisk compare in size for different pan types?

At 340mm in length, this whisk is a practical fit for medium saucepans and sauté pans commonly used on a sauce station. If your kitchen works predominantly with larger stockpots or rondeau pans, a longer whisk may give better reach without compromising your grip and control.
Matfer Bourgeat Spiral Whisk 340mm Exoglass & Stainless Steel

£30.86(£37.03 inc VAT)

£30.86(£37.03 inc VAT)

The Matfer Bourgeat spiral whisk is a specialist hand tool designed for working sauces, emulsions, and liaisons to a smooth, even finish. Unlike a standard balloon whisk, the coiled spiral wire construction concentrates contact with the base and sides of a pan, making it particularly effective for finishing and binding where a conventional whisk would leave pockets of unincorporated liquid or sediment.

In a busy kitchen environment, this kind of precision tool earns its place during service. The spiral wire moves through a sauce with less resistance than a full balloon head, giving the cook finer control when adjusting consistency or incorporating a butter mount at the last moment. The Exoglass handle — a composite material developed by Matfer Bourgeat — resists heat, stays comfortable in the hand over extended use, and will not splinter, corrode, or retain food odours the way wooden-handled tools can. The stainless steel wire construction holds up well to repeated washing and the rigours of a professional kitchen.

Practically speaking, this whisk is well suited to sauce work, anglaise-style custards, beurre blanc, and any preparation where a silky texture and thorough binding matter. It is less suited to high-volume aeration tasks — for whipping cream or egg whites to volume, a balloon whisk remains the appropriate choice.

If you are building out a sauce section or reviewing your utensil kit and want a straightforward steer on which tools will earn their keep, we are happy to help.