In America, the balloon whisk tends to be the go-to tool for dough and other batters, but if you're an avid baker, you may want to try using the Danish dough whisk, or a “brodpisker.” It has thick, stiff metal wiring in a flat shape with just three loops, which can stand up against stickier textures.

Unlike balloon whisks, Danish whisks have no internal pocket for batter and dough to become stuck, which means no more awkward removal process with your rubber spatula. Plus, according to the King Arthur Baking Company, its "unique flow-through design gently blends" batters until they're smooth, rather than over-beaten and tough.