We Tested 40-Plus Pairs of Kitchen Tongs to Find the Three Best Ones for Flipping and Gripping

Tongs are unquestionably my favorite cooking gear. They remind me of the fantasy novels I loved as a kid, where the hero trains until they can wield their sword like an extension of their arm. My go-to pair of tongs is my version of that, like another set of hands that move with me throughout the kitchen. They’re always there whenever I need to grab, lift, flip, or serve. It’s not quite fighting mythical monsters, but it still makes me feel cool.

At their core, tongs are straightforward: two metal arms connected by a spring hinge at the bottom. Anything beyond that is a perk, like silicone-lined tips to make them gentler on nonstick cookware or the ability to lock closed. The best pair of tongs is one you don’t have to think much about because of any flaw in its design (like a stiff spring, wobbly arms, or misaligned tips) which can quickly become nuisances in such a simple cooking tool.

To find the best kitchen tongs, we tested 44 pairs of them (if you’re looking for longer tongs for grilling, we’ve reviewed those, too). About half of them had heads that were covered with nylon or silicone, while the other half were unlined stainless steel. My top three stood out because of their comfortable handles, easy-to-engage locks, deft tips, and sturdiness.

The Winners, at a Glance

The Best Kitchen Tongs

OXO Good Grips 12-Inch Tongs

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These affordable OXO tongs were our top pick when we first reviewed them, and they retained that title. They had a quick push-and-pull lock as well as stay-cool, soft handles that made them easy to grasp. The best part about them, though, was their thin (but strong) edges that could grab onto a whole chicken as well as single strands of spaghetti. Again and again, they’ve proven themselves as a dependable everyday utensil.

The Best Silicone-Coated Kitchen Tongs

OXO 12-Inch Silicone Tongs

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If you want one pair of tongs that you can use with all your cookware (including nonstick), look no further. Like their stainless steel siblings, this silicone-coated pair was easy to use and durable for years of use. They could also pick up full ceramic ramekins without spilling them, something all the steel-tipped tongs struggled to do.

The Best One-Handed Kitchen Tongs

Material Kitchen The Only Tongs

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These tongs had a gravity lock that could be engaged and disengaged by flipping the tongs and squeezing them with one hand. They also had a gorgeous, streamlined look that meant they could go from kitchen to table without skipping a beat.

The Tests

• Whole Chickens Test: To test the tongs’ lifting ability, I used each pair to transfer a 6-pound whole chicken to a cast iron pan before roasting. Once the chicken was cooked, I used the tongs to move it onto a cutting board. I noted when the chicken slipped out of the tongs’ grip or if their edges cut into the chicken’s skin.
• Spaghetti Test: I used the tongs to transfer spaghetti from its cooking pot to a bowl to evaluate how well each one gripped the slippery pasta. I also checked how precise each pair was by picking out noodles one at a time.
• Shrimp Test: I judged the dexterity of each model by turning bite-sized shrimp as they cooked in a pan.
• Ramekins Test: Ramekins can be bulky, heavy, and hard to move around, especially when hot from the oven (or wet if they were in a water bath). I tested how well each pair of tongs could lift and hold a ramekin for 10 seconds. Then, I added water to the ramekin and repeated the test to judge if the tongs could keep it stable without spilling. 
• Cleaning and Usability Tests: Throughout testing, I paid close attention to how comfortable the tongs were based on their handle designs, spring tensions, and locking mechanisms. I also hand-washed the tongs after each test and noted any quirks that made them more challenging to clean.

What We Learned

Coated vs. Uncoated: Both Have Their Place

I liked using both steel-tipped and coated tongs during my testing, although the two categories had distinct advantages (and disadvantages). Tongs lined with silicone or nylon tended to be versatile for more types of cookware because their edges were shielded from scratching nonstick pans. I preferred models that were coated with soft silicone (which included our winning coated OXOs and the Misen Large Silicone Tongs) over pairs that had hard silicone or nylon tips (like the GIR 12-Inch Ultimate Tongs) because their heads could get a gentle but firm grasp on whatever was between them. They had far and away the best performance in our ramekins test as the supple silicone could lightly conform around the solid curves and prevent the dishes from tipping or tumbling out.

On the other hand, silicone-lined tongs tended to have rounded edges and broader, thicker heads since they had extra material on them (which also made them a few ounces heavier, on average). This was a boon for leverage when picking up large items like the whole chicken, but made them a tad clumsier when flipping small shrimp. Lastly, the silicone tongs I tested were all resistant to heat (the OXO Good Grips 12” Tongs with Silicone Heads can stand up to 600°F) but were not entirely heatproof like stainless steel.

Unlined tongs were comparatively more agile, lighter, and had thinner, more precise tips that were easy to maneuver around little shrimp tails and single pieces of pasta, although they all lost purchase and caused spills in the ramekin test. They also weren’t suited for use on nonstick and can even scratch enamel-coated cookware, like Dutch ovens. Depending on your preference and the kind of cookware you usually use, you could probably get by with either a steel or a silicone-lined pair of tongs. But I think it’s worth it to have both. 

Tip Design Mattered

How the ends of the tongs were shaped played a major role in how well they could grab and hold onto food. First of all, the edges needed to be laterally aligned so they could form a pinching tip. Most models in the lineup did this well, but the GIR tongs were just slightly off-kilter, which made it noticeably harder to aim accurately at small bits of food. The tips also need to be flat or rounded instead of sharp, which was another drawback to the GIR model; its angled nylon bit into cooked noodles and tore into the chicken skin.

Another essential aspect of tongs’ design was how concave the heads were compared to the edges. Think about this one in terms of physics: if the tips of the tongs touched at the edges and the heads curved outward from there, then all the downward pressure was concentrated along the tips, giving them more grabbing power. Scalloped edges helped increase grip even more by creating individual points of contact. The OXO, Material, and Winco tongs all had aligned, scalloped edges and rounded heads, meaning they could hold big servings of pasta as well as they could pinch single noodles. By comparison, the Great Jones tongs had broad, completely flat heads and failed every one of the tests because the force was spread out over such a wide area. The chicken and pasta slipped out of its hold, it couldn’t pick up individual shrimp, and it failed to lift the ramekin even once.

Flaws in the Locking Mechanism Got Annoying Fast

Being able to lock the arms of the tongs was advantageous for cooking and storing. Most of the tongs I tested locked by pulling a tab at the end outward, then unlocked by pushing the tab in again. It required two hands to lock them, but after years of using this style of tongs, that detail didn’t bother me. What did become frustrating was when the lock was too stiff and couldn’t be unlocked just by tapping the tongs against the counter or my hip, like with the Cuisipro. Eventually, I found myself just leaving them open between uses rather than taking the extra few seconds to lock and unlock them every time.

Another style of locking mechanism was the gravity lock. The Rösle Stainless Steel 12-inch Lock and Release Tongs and the Material Only Tongs could be opened or shut with one hand by squeezing the arms together while they pointed downward or upward, respectively. This made them great options for people who have dexterity issues or want something quicker to fasten closed while using. The Rösle had a much less reliable lock than the Material and would often either fail to engage or pop back open after a few seconds. Since the Material was dependable and better at picking up foods anyway, it made them the clear winner.

The Criteria: What to Look for in Kitchen Tongs

For the best everyday kitchen tongs, look for 12-inch options that have easy-to-engage locks, curved heads, and scalloped edges that are aligned at the tip. Rubberized handles can be a bonus, as they provide a more secure hold. If you have nonstick cookware or want a better grip when grabbing bulky or large foods, tongs that have a soft silicone coating around the heads are a good bet. Steel-tipped tongs are better for precision tasks and high-heat applications. I’d suggest having both a coated and an uncoated pair of tongs for the most versatility.

Our Favorite Kitchen Tongs

The Best Kitchen Tongs

OXO Good Grips 12-Inch Tongs

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What we liked: The OXO tongs have been our favorite model since we first evaluated them in 2017. They combined all of the best aspects of other tongs in one perfect package: grippy rubberized handles, a swift pull-tab lock, and strong arms that never twisted or bowed. The tension of the tongs was springy but not stiff enough that it strained my hand during use. Their thin, scalloped edges were just as good at picking up heaping tangles of spaghetti as they were precisely pinching shrimp tails, making them one of the most versatile sets of tongs I tested.

What we didn’t like: My biggest complaint with the OXO steel tongs was that it was hard to get good control while picking up ramekins, which were prone to tilting between the metal heads. They also had moderately deep ridges inside their arms, which took some extra attention to clean by hand.

Key Specs

• Materials: Stainless steel and plastic
• Total length: 14 inches
• Arm span when unlocked: 7.25 inches
• Weight: 6.2 ounces
• Locking feature: Push ring to open, pull ring to lock closed
• Care instructions: Dishwasher-safe
  

The Best Silicone-Coated Kitchen Tongs

OXO 12-Inch Silicone Tongs

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What we liked: The silicone-lined OXO tongs had the same comfortable handles, strong metal arms, and simple pull lock as the steel version, plus there was no danger of them scratching nonstick or enameled pans. Their heads were fully supported by a metal core (so their edges didn’t bend or flare out when pressed) and heat-resistant up to 600°F. I also appreciated the added control that these tongs provided while moving around full ramekins since I could get a firm grasp on the ceramic dish.

What we didn’t like: With their thicker, rounded edges, these tongs didn’t have quite as much control or agility for exacting tasks like flipping small shrimp as the uncoated version.

Key Specs

• Materials: Stainless steel, heat-resistant silicone, and plastic
• Total length: 14 inches
• Arm span when unlocked: 7.4 inches
• Weight: 7 ounces
• Locking feature: Push ring to open, pull ring to lock closed
• Care instructions: Dishwasher-safe; silicone heat-resistant up to 600°F

The Best One-Handed Kitchen Tongs

Material Kitchen The Only Tongs

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What we liked: These tongs had a one-handed, gravity-powered lock that, once I got used to it, felt natural and easy to use. They’re great if you have limited finger dexterity or simply don’t like having to use two hands to latch tongs closed when you need to set them down. The tongs’ arms were shallow and smooth along the inside, making them a cinch to handwash. The heads had plenty of room inside them for scooping, and they had a scalloped side that could nimbly grab onto small shrimp or pasta as well as a straight-edged tip that could scrape up stuck-on bits in the pan. Not only were they nice for cooking, but these sleek tongs would fit right in at the dinner table as an aesthetic serving utensil.

What we didn’t like: Since they have to be tilted upward to lock, any water or oil at the head of the tongs can drip down the arms over time and get flung off when they’re flipped down to unlock. The smooth, metal arms already didn’t have the best grip, but they could get slippery if streaked with oil. Like the other stainless steel models, The Only Tongs also struggled to hold ramekins steady without tipping. We've heard quibbles of the locking mechanism failing after a year, too, so we will keep an eye on it.

Key Specs

• Materials: Stainless steel
• Total length: 11.75 inches
• Arm span when unlocked: 5.4 inches
• Weight: 5.2 ounces
• Locking feature: Hidden gravity lock; point down and squeeze to open, point up and squeeze to lock
• Care instructions: Dishwasher-safe
  

The Competition

• Babish 12” Locking Kitchen Tongs: These performed well and similarly to the OXO stainless steel tongs, but had smooth metal handles that lacked grip and narrow ridges inside the arms that were harder to clean. Still, they're a good option if you’re looking for a pared-down, all-metal pair.
• Cuisipro 12-Inch Stainless Steel Locking Tongs: The Cuisipro model was decent and straightforward, but their locking mechanism was super stiff and became bothersome when I needed to set the tongs down and pick them back up again while cooking.
• Rösle Stainless Steel 12-inch Lock and Release Tongs: This was our former one-handed pick, but its lock rarely engaged on the first try. Even when I did get it to lock, the tongs would often spring open a few seconds after I set them down. They also didn’t have the precision of other steel models.
• Misen Large Silicone Tongs: This robust model was the runner-up to our silicone-coated pick, but its broad heads were too bulky for meticulous tasks like flipping shrimp.
• GIR 12-Inch Ultimate Tongs: These tongs had nylon heads that could deform if exposed to direct heat (although they were resistant to indirect heat up to 450°F). They also had angled edges that didn’t fully align, making precision tasks difficult.
• Great Jones Great Tongs: The flat, paddle-like heads of these tongs were utterly ineffective at grabbing hold of anything, and their thin metal arms bowed inward when the tongs were pressed closed.
• Gorilla Grip Silicone 12” Kitchen Tongs: These tongs performed well overall but didn’t feel quite as sturdy or durable as the OXO silicone tongs.
• Winco Stainless Steel 12” Heavyweight Utility Tongs: The Winco model was budget-friendly and agile, but the tongs only had a 3.5-inch span when open (less than half of the OXO models) and weren’t big enough to grab onto standard ramekins. They also didn’t have a locking mechanism to keep them closed.
• Spring Chef Silicone Tongs: These silicone tongs struggled to grip chicken but did decently in the rest of our tests when we looked at them in 2017.
• iSi Brushed Tongs: The spikes of these tongs tore into chicken, but they did a good job grabbing pasta and flipping shrimp.
• Tovolo Silicone Tip Top Tongs: These tongs had flat handles that were uncomfortable to hold and struggled to grip a ramekin.
• Ergo Chef 12-Inch Duo Tongs: The strong spring made this set a struggle even to keep closed.
• Calphalon Stainless Steel Tongs with Silicone Tips: These tongs were surprisingly grippy but clumsy to use. They're also out of stock.
• Zyliss Cook N’ Serve Tongs: While this model had an unconventional shape and gripped well, using their precision tip caused wrist strain.
• Cuisinart Silicone-Tipped 12-Inch Tongs: This pair had thicker heads, which made it harder to grip delicate foods.
• Cuisipro 12-Inch Silicone Locking Tongs: These tongs gripped well but required a lot more muscle to use.
• Norpro Stainless Steel Locking Tongs: A no-go thanks to a sticky locking mechanism that made them harder to operate.
• Cuisipro 12-Inch Silicone Tongs with Teeth: This model's locking mechanism was sticky (so they took longer to open fully), and they dropped the ramekin during our test.
• Cuisipro Stainless Steel Fry Tongs: These tongs struggled to grip. 
• Spring Chef Stainless Steel Tongs: For the most part, we liked this pair. However, they did struggle more with picking up slippery foods.
• All-Clad Stainless Steel 12-Inch Locking Tongs: These tongs couldn't grip raw chicken well enough to lift it.

Models that didn't make it past the first round of vetting when we tested them in 2017:

• Vollrath Utility Tong
• Amco Advance Performance Stainless Steel Locking Tongs
• KitchenAid Silicone Tipped Stainless Steel Tongs
• KitchenAid Classic Stainless Steel Utility Tongs
• Chef'n Stainless Steel Tongs
• Chef'n Heat Resistant Silicone Task Tongs
• Kuhn Rikon SoftEdge Locking Turner Tongs
• Edlund 12-Inch Heavy-Duty Stainless Steel Restaurant Tongs
• Dreamfarm Clongs
• Messermiester Stainless Steel Locking Tong
• Messermiester Silicone Coated Locking Tong
• Mastrad Silicone Quick Tongs
• Mastrad Stainless Steel Tongs
• J.A. Henckels International Tongs
• Joseph Joseph Elevate Stainless Steel Tongs
• Tovolo Tilt Up Stainless Steel Tongs

FAQs

Do I need kitchen tongs?

We have a resounding answer for you: Yes! Kitchen tongs are endlessly useful. They are handy for transferring long pasta to sauce, tossing greens with dressing, serving food, and flipping all manners of things. And if you love grilling, longer tongs are indispensable for moving sausages, turning steaks, or even shifting hot charcoal around. Frankly, we can't imagine cooking without them.

What size kitchen tongs do I need?

We recommend 12-inch kitchen tongs for everyday cooking. At that size, they’re long enough to extend your reach over a hot stove without being so long that they lose their balance. However, it can be helpful to have a pair of 9-inch kitchen tongs on hand for cooking or serving small items (like scallops), and we liked 16-inch models when we tested bespoke grill tongs. If you want the full range, we also love these mini tongs for reaching into jars, serving from cheeseboards, or dishing out single portions of leftovers.

What kitchen tongs are best for cooking?

After extensive testing, we recommend the OXO Good Grips 12-Inch Tongs for their snappy spring, comfortable rubber grips, and wide opening. They made it easy to grab food precisely but were strong enough to stand up to bulky, heavy items. We also liked the OXO Good Grips 12-Inch Tongs with Silicone Heads, which performed just as well as our stainless steel pick but won’t scratch delicate nonstick coatings.

Which tongs are heat-resistant?

All of the tongs we recommend are heat-resistant—even our favorite silicone-tipped model can withstand temperatures up to 600°F (while other silicone- and nylon-coated models were only heatproof up to 450°F). It is important to note, however, that stainless steel is conductive, and leaving tongs over heat will cause them to become hot to touch, so even the most heat-resistant tongs should be rested away from your heat source.

Should I choose silicone-lined or unlined tongs?

Unlined stainless steel tongs tended to have slightly better precision during testing and could flip small shrimp or grab individual spaghetti noodles with ease, but silicone-coated models were safe to use with nonstick pans and had better grip when moving bulky items like whole chickens or full ramekins. We found both coated and uncoated models that we loved, so the choice ultimately comes down to personal preference.

What's the best way to clean kitchen tongs?

Most of the tongs we used were dishwasher-safe, so cleaning them is as easy as putting them into the dishwasher. However, we find tongs so useful that we usually wind up hand-washing them so they’re ready to go as soon as they’re needed. To get rid of particularly burnt or sticky spots, you can let the tongs soak in warm, soapy water for 15 to 30 minutes before scrubbing to loosen up any stubborn marks.

Why We’re the Experts

• Ashlee Redger is a freelance food writer who has been reviewing equipment for Serious Eats since 2022. She has interned at America’s Test Kitchen, created consumer products and restaurant menus for national brands, and developed hundreds of recipes for home cooks.
• Ashlee has written many reviews for Serious Eats, including boning knives and portable induction cooktops.
• This was an update of a kitchen tong review from 2017, where we tested a whopping lineup of 33 tongs. For this round, we retested our four previous favorites (both OXO pairs as well as the Cuisipro and Rösle models) alongside new and noteworthy options.
• We evaluated each model on how well they could lift heavy and bulky items, dextrously flip small foods, and hold onto slippery strands of spaghetti. We also judged the tongs on how easy they were to clean as well as their comfort and usability.