Menu
Search
Menu
Close

November/December 2018

Silicone Brushes

Silicone brushes can baste, glaze, and then clean up in the dishwasher. Which is best?

How We Tested

In the kitchen, we use brushes for all kinds of tasks: basting, glazing, and spreading melted butter or egg wash, to name just a few. The bristles on these brushes come in two materials—natural fiber (typically boar's hair) and silicone—and we like each type for different reasons. Natural-fiber brushes are especially good at picking up liquids and distributing them gently and evenly; we use them for pastry and other tasks where control and a delicate touch are critical. Silicone brushes don't pick up as much liquid as their natural-fiber siblings, and they are a little rougher on delicate foods. But they never shed, are heat-resistant to high temperatures, and are much easier to clean. We recommend them for basting meat or poultry with glaze or marinade and for greasing hot pans.

It had been a while since we last tested silicone brushes, and we wanted to know if our favorite, the OXO Good Grips Silicone Pastry Brush ($7.99), would hold up against newer competitors. So we bought seven models priced from $4.98 to $21.95, including our old winner. Each brush was dishwasher-safe, heat-safe to at least 400 degrees, and had a head width of 1.25 to 1.6 inches—the most commonly available size. We then used the brushes in a few typical tasks, applying ketchupy glaze to meatloaf and melted butter to a hot skillet, as you might do to prep the surface for pancakes. We also used the brushes to apply egg wash to pie dough, because while natural-fiber brushes generally do a better job with this task, many home cooks might have only a silicone brush or prefer to use one for its easier cleanup with the raw egg.

Brush Design Affects Performance

We were surprised to find that despite differences in the length, thickness, and number of bristles, almost all the models performed similarly. We weighed the amount of liquid that each brush picked up on each pass and found relatively little variation, except for one model. This brush took up about two-thirds the liquid that the other brushes did, and thus required almost twice as many passes as the other brushes to glaze the entire surface of the meatloaf and a few extra passes to cover the pie dough and hot skillet. Why? This brush had the narrowest head in the lineup, measuring 1.25 inches wide. It was just too small to provide enough coverage; we preferred brushes with slightly wider heads of at least 1.5 inches.

The flexibility of the bristles also mattered. Those that were too floppy were harder to control and direct, dripping and flicking liquid a little bit more than we liked. Bristles that were too rigid were rougher and less agile, poking at the soft meatloaf and occasionally threatening to gouge holes in it. We found the happy medium in moderately flexible bristles, which gave us the precision we wanted without sacrificing sensitivity.

What Made Brushes More Comfortable to Use

A few brushes were too heavy, proving less comfortable to wield for extended sessions; we preferred those that were relatively light, under 2 ounces. We liked handles about 5 inches long—anything shorter felt toy-like for large hands, and anything longer made it feel as if we were basting with the proverbial 10-foot pole. We also liked moderately thick handles about 2.75 inches in circumference, as thinner handles cramped our hands and thicker ones were harder for testers with smaller hands to hold and control for longer periods. And finally, we preferred handles made from silicone or rubbery plastic, as these rougher textures helped us get a grip on the tools even when they got a little slick from butter or glaze—smooth plastic or metal was harder to hold.

A Word of Caution About Durability

In general, silicone brushes are vastly more durable than natural-fiber ones, but they're not impervious to damage or signs of use. After we left the brushes in a hot skillet—as any cook might do—the bristles on all the models were unscathed. But several of the handles melted slightly where they'd been in contact with the skillet edge. And when we submerged the brushes in a slurry of garlic and chipotle in adobo sauce, brushes with lighter-colored or clear bristles retained mild stains even after several washes; all the brushes still smelled faintly of chipotle after six cycles through the dishwasher. Happily, these issues were just aesthetic and didn't affect the brushes' functionality; even the most significantly stained brushes didn't transfer color, flavor, or smells to food afterward.

Our Favorite Silicone Brush: OXO Good Grips Silicone Pastry Brush

In the end, our former favorite came out on top again. The OXO Good Grips Silicone Pastry Brush ($7.99) performed well; its moderately flexible bristles apply liquids in a controlled but gentle fashion. The brush is lightweight with a grippy, nicely sized handle, so it's very comfortable to use. We just wish that the handle was a little more durable—it melted slightly on contact with the hot skillet—and that the bristles were a bit darker, as they turned yellow and stayed that way after sitting in the adobo sauce, though both issues were purely aesthetic.

Methodology

We tested seven silicone brushes priced from $4.98 to $21.95. Each brush was dishwasher-safe and heat-safe to 400 degrees and had a head width between 1.25 to 1.6 inches—the most commonly available size. We used the brushes to apply egg wash to pie dough, thick glaze to meatloaf, and melted butter to a hot skillet, weighing the amount of liquid picked up on each pass. We had users of different hand sizes, dominant hands, and levels of pastry experience use the brushes. We left the brushes in a slurry of garlic and chipotle in adobo sauce and then washed them six times in the dishwasher, checking for odors and staining. Finally, we heated a cast-iron skillet to 400 degrees and rested all the brushes in it, simulating accidental heat exposure. Brushes were rated on performance, dexterity, comfort, and durability. All brushes were purchased online and appear in order of preference.

RATING CRITERIA

Performance: We evaluated the brushes on how well they picked up and distributed different liquids.

Dexterity: We evaluated the brushes on their agility, precision, and gentleness in use.

Comfort: We rated the brushes on how easy they were to hold.

Durability: We evaluated the brushes on their ability to withstand damage, odors, and staining.

Try All-Access Membership
FREE for 14 Days

INCLUDED IN YOUR TRIAL MEMBERSHIP

Every Recipe, Every Rating, Every Video from Every Magazine & Every Episode!

  • 25 years of Cook's Illustrated, Cook's Country, and America's Test Kitchen foolproof recipes
  • NEW! Over 1,500 recipes from our award-winning cookbooks
  • In-depth videos of recipes and cooking techniques
  • SAVE all your Favorites for easy access
  • Up-to-Date reviews and product buying guides

Dear Home Cook,

If we were new to our websites, we might think, “It’s easy to get free recipes on the Internet. What makes your recipes different?” Well, unlike recipes from blogs, message boards, and other recipe sites, our recipes are exhaustively tested by our team of full-time test cooks until they offer consistently great results. That means fried chicken with a crunchy coating and moist meat, a low-fat recipe makeover for macaroni and cheese that’s as creamy and cheesy as the full-fat version, and fork-tender slow cooker pot roast.

We’re obsessive in our quest to find and foolproof the best of American home cooking, from fuss-free weeknight dinners, to updated, simplified versions of regional specialties, to slow cooker and make ahead meals. Our all access membership is the only place you can find every foolproof recipe, TV episode, and objective ratings and test results for cookware and supermarket ingredients from all 25 years of Cook’s Country, America’s Test Kitchen, and Cook’s Illustrated.

Let us make a simple, no-nonsense offer. Try out all three of our websites FREE for a 14-Day, No-Hassle Trial Offer. We’re pretty confident that your All-Access membership will quickly become invaluable resources for everything from a quick Tuesday supper to your next get-together with family and friends.

Thanks for your consideration,

The Editors of Cook’s Country

The Results

Winner
Recommended

Design Trifecta 360 Knife Block

$33.31*

Design Trifecta 360 Knife Block

Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little

Winner
Recommended

Lodge Classic Cast Iron Skillet, 12"

$33.31*

Lodge Classic Cast Iron Skillet, 12"

Our old winner arrived with the slickest preseasoned interior and only got better. Broad enough to cook two big steaks, it browned foods deeply, and its thorough seasoning ensured that our acidic pan sauce picked up no off-flavors. Though its handle is short, the pan has a helper handle that made lifting easy. It survived abuse testing without a scratch. An excellent pan, at an excellent price, that you’ll never have to replace.

Lodge Classic Cast Iron Skillet, 12"

$33.31*

Lodge Classic Cast Iron Skillet, 12"

Our old winner arrived with the slickest preseasoned interior and only got better. Broad enough to cook two big steaks, it browned foods deeply, and its thorough seasoning ensured that our acidic pan sauce picked up no off-flavors. Though its handle is short, the pan has a helper handle that made lifting easy. It survived abuse testing without a scratch. An excellent pan, at an excellent price, that you’ll never have to replace.

Winner
Recommended

Lodge Classic Cast Iron Skillet, 12"

$33.31*

Lodge Classic Cast Iron Skillet, 12"

Our old winner arrived with the slickest preseasoned interior and only got better. Broad enough to cook two big steaks, it browned foods deeply, and its thorough seasoning ensured that our acidic pan sauce picked up no off-flavors. Though its handle is short, the pan has a helper handle that made lifting easy. It survived abuse testing without a scratch. An excellent pan, at an excellent price, that you’ll never have to replace.

Lodge Classic Cast Iron Skillet, 12"

$33.31*

Lodge Classic Cast Iron Skillet, 12"

Our old winner arrived with the slickest preseasoned interior and only got better. Broad enough to cook two big steaks, it browned foods deeply, and its thorough seasoning ensured that our acidic pan sauce picked up no off-flavors. Though its handle is short, the pan has a helper handle that made lifting easy. It survived abuse testing without a scratch. An excellent pan, at an excellent price, that you’ll never have to replace.

Winner
Recommended

Lodge Classic Cast Iron Skillet, 12"

$33.31*

Lodge Classic Cast Iron Skillet, 12"

Our old winner arrived with the slickest preseasoned interior and only got better. Broad enough to cook two big steaks, it browned foods deeply, and its thorough seasoning ensured that our acidic pan sauce picked up no off-flavors. Though its handle is short, the pan has a helper handle that made lifting easy. It survived abuse testing without a scratch. An excellent pan, at an excellent price, that you’ll never have to replace.

Lodge Classic Cast Iron Skillet, 12"

$33.31*

Lodge Classic Cast Iron Skillet, 12"

Our old winner arrived with the slickest preseasoned interior and only got better. Broad enough to cook two big steaks, it browned foods deeply, and its thorough seasoning ensured that our acidic pan sauce picked up no off-flavors. Though its handle is short, the pan has a helper handle that made lifting easy. It survived abuse testing without a scratch. An excellent pan, at an excellent price, that you’ll never have to replace.

Winner
Recommended

Lodge Classic Cast Iron Skillet, 12"

$33.31*

Lodge Classic Cast Iron Skillet, 12"

Our old winner arrived with the slickest preseasoned interior and only got better. Broad enough to cook two big steaks, it browned foods deeply, and its thorough seasoning ensured that our acidic pan sauce picked up no off-flavors. Though its handle is short, the pan has a helper handle that made lifting easy. It survived abuse testing without a scratch. An excellent pan, at an excellent price, that you’ll never have to replace.

Lodge Classic Cast Iron Skillet, 12"

$33.31*

Lodge Classic Cast Iron Skillet, 12"

Our old winner arrived with the slickest preseasoned interior and only got better. Broad enough to cook two big steaks, it browned foods deeply, and its thorough seasoning ensured that our acidic pan sauce picked up no off-flavors. Though its handle is short, the pan has a helper handle that made lifting easy. It survived abuse testing without a scratch. An excellent pan, at an excellent price, that you’ll never have to replace.