I am curious about your thoughts on immersion blenders (hand blenders). Some people say they are must have for soups, sauces, and quick blending, while others think a regular countertop blender is enough.
For those who use one:
Do you find it essential in your kitchen?
Which brand/model do you recommend?
Can it really replace a full-size blender, or is it just a helpful extra tool?
Would love to hear your experiences.
I love my Mueller. It does not replace my Cuisinart food processor. I use it a lot, so I would say it’s essential in my kitchen.
I have a Kitchen Aid Immersion blender. I use it for soups, stews, making refried beans, etc. I use it fairly often.
I have a traditional upright blender, but never use it. It lives in the back of the pantry. I find it heavy and hard to clean, whereas the immersion blender makes quick work of the task desired and is very easy clean up.
Do you find it essential in your kitchen? No but it makes certain processes much easier.
Which brand/model do you recommend? I’ve had the same Cuisinart for several years, it works fine.
Can it really replace a full-size blender, or is it just a helpful extra tool? Does not replace anything but inexpensive and convenient.
Hi @mavoo—do you use an immersion blender or are you looking to purchase one? It would be helpful to understand how you expect to use it most often in your kitchen. Maybe there are specific dishes that you prepare frequently?
I have a Cuisinart immersion blender and I love it. I use it along with a food processor and honestly never want for a countertop blender.
Countertop blenders are great if you make a lot of purees, salsas, and milkshakes. Immersion blenders make it so much easier to puree soups and sauces right in the pot, and are easier to clean.
I have a jug blender (and a food processor but I never use the blender these days, since I bought a stick one. It’s made by Cookwork.
Thank you for sharing your experience
dnt used an immersion blender myself yet, but I hve often seen my friends using it.
I’ve heard the “Bell” shaped bottom of an immersion blender is more effective than the flat ones.
Unfortunately, I have the flat bottom one. You may want to do some research and try to find one with a “Bell” shaped bottom.
Extra text added: I think it was “America Text Kitchen” (youtube) that did some testing and found the bell shaped immersion blenders to be more effective.
I have a KitchenAid stick blender and use it enough to justify (to myself) that I should keep it. I don’t use it very often, but it comes in very handy for blending soups and sauces. I make a cream of broccoli soup regularly during soup season, and it’s way easier and less hassle to use than a regular blender. Spawn2 insists I should use it for making mayonnaise, but I just can’t get over the ease of spooning commercial stuff from a jar. Maybe one day I’ll try the stick for that, too.
ETA: If it took up a lot of cabinet real estate, I might feel differently, but it’s pretty compact and tucks away in a corner easily.
I use my Cuisinart often, for smooshing beans or potatoes to thicken soups. I never made avgolemono before I got it–now it’s in my regular rotation.
I dont use it much in the summer, but it makes regular appearances in the winter for soups and stews.
Its one of those tools that you may not use daily but its the best tool for the job when you do.
Love mine for smoothing out tomato sauce. It’s the idiot proof way to do hollandaise and mayo. Mine has a whisk attachment that makes quick work of whipped cream or egg whites. And cleanup is especially easy.
I have a blender and a stick blender, they’re both Osters. I use the stick blender more because I’m usually making a small amount of something and I hate cleaning the big one. I’ve made hollandaise and aioli, salad dressings like Green Goddess that have lots of herbs. I use it for making purees, soups and sauces. Lately I’ve been making smoothies for breakfast with fresh fruit.
What do you plan to use it for?
Mine is indispensable for many things, and another whole lot with the mini chopper attachment. Braun is what I use most, Bamix after that.
I use a Nutribullet for other things, and almost never need the full size blender.
That certainly makes sense, as the bell bottom 
has more volume to blend than the flat one. I’m happy with my flat one, but I bet a bell one would be better.
I find the immersion blender to bethe easiest to use for soups and sauces. You can do directly on the stove without moving hot liquid. The idea of pouring anything hot into another vessel seems unsafe, if it can be avoided. Also great for making quick salad dressings, you can immerse the stick right into a medium sized jar, and then store the dressing in the same jar. LOVE mine and I have all the tools.
I don’t use them that often (I have 2).
Considering how much a immersion blender can do, and how inexpensive a basic Braun or similar basic immersion blender is, if you have the space to store one, buy one and try it out.
If you don’t like it, donate it or give it to someone who would appreciate it.
The main reason I don’t use my immersion blender more often is that I don’t like cleaning appliances. I hand chop almost everything, and very rarely puree or blend anything. I use a whisk for some things other people would use their immersion blender for.
I use my immersion blender more than I use my food processor, my 1998 hand mixer, or my 1998 Oster blender.
I find cleanup a breeze if I rinse it immediately after use and then throw it into the dishwasher.
