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KitchenAid Stainless Steel Pasta Tongs | 
 enlarge | Brand: KitchenAid
List Price: $17.99
Buy New: $14.99
You Save: $3.00 (17%)
Rating:  1 reviews
Shipping Weight (lbs): 1
Dimensions (in): 14.9 x 3.2 x 3.2
Model: KG092SS
UPC: 024131072507
EAN: 0024131072507
ASIN: B00005KIBU
Shipping: Eligible for Super Saver Shipping
Promotion: Buy 4 eligible items in the 4-for-3 promotion offered by Amazon.com and get 1 of them free. Terms and Conditions
Availability: Usually ships in 24 hours
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| Features:
| • | Firm-gripping, 10-3/4-inch tongs for tossing, serving pasta, salad | | • | Made of 18/8 stainless steel polished to mirror-finish | | • | Safe to use in dishwasher | | • | Lifetime warranty against defects | | • | 1-year no-hassle, no-cost replacement |
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| Editorial Reviews:
Amazon.com Review
With their broad, pronged blades, these 10-3/4-inch tongs are ideal for tossing and serving pasta and salad. They're made of 18/8 stainless steel polished to a mirror finish, are dishwasher-safe, and can be hung on hook or peg. The first year of KitchenAid's lifetime warranty against defects is "hassle-free," with a replacement shipped at no cost and without question if a defect is detected. --Fred Brack
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| Customer Reviews:
good for udon and ravioli, not so great for angelhair August 16, 2003
ringo (California)
16 out of 16 found this review helpful
When I first got these tongs, I was deeply disappointed - the tongs are clearly just stamped out of a sheet of steel and then bent in half, and they look pretty cheap. Then, I tried them to fish some potstickers out of boiling water, and sorta changed my mind.The tongs look cheap, but work really well for dumplings and other big floating stuff, and for thick pasta. Thin pasta, however, tends to fall through the prongs (which touch at their tips, not interlace). If you hold the tongs more firmly so small stuff doesn't fall through, it gets crushed - the ends are slightly concave, but too shallow to really make a pouch. This would be perfect if the prongs were square-ended, and the wide solid part of the ends was more deeply concave. As it is, it depends on what you're cooking.
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