(1 customer reviews)
good for udon and ravioli, not so great for angelhair2003-08-16The 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.