Cheap baking brushes -
The slight angle also means brushing harder-to-reach areas, like the edges, nooks and crannies of an Instagram-worthy woven pie crust is easier to do. Best of all, it's dishwasher safe, unlike a lot of natural hair bristle brushes.
Handle: Plastic Bristles: Natural boar hair Size: 1. Best pastry brush I tested for all these reasons. These reasonably priced set of two pastry brushes are made with thick natural boar hair which hold a lot of liquid and brushes evenly when tested.
The thick varnished wooden handle feels good in your hands. The flat, paintbrush-style shape offers maximum coverage for tasks, like applying egg wash, buttering a pan, or soaking a cake in simple syrup.
Handle: Wood with nylon ferrules Bristles: Natural boar hair Size: 1 x 7. During testing, we found that OXO tries to remedy this with the center part of the brush, which consists of a row of flat bristles with holes in it.
These center bristles help hold liquid, and it definitely helps, as this held more liquid than other silicone brushes we tested, though nowhere close to what a natural brush will hold. Still, if you want an easy-to-clean silicone brush that is heat resistant and feels good in your hand, this is the one for you.
Handle: Plastic Bristles: Silicone Size: 1. The Carlisle Galaxy Nylon Pastry Brush is made of one piece of plastic with the nylon bristles epoxy set into the handle itself.
The thin nylon bristles also hold and retain liquid in a similar manner to boar hair and are way more effective in brushing egg wash and liquids than a silicone brush. Keep in mind that nylon brushes have stiffer bristles though. If you are doing delicate pastry work or are a little more aggressive in brushing, you might damage or tear your dough.
Handle: Plastic Bristles: Nylon Size: 1. The rounded end of the brush fits into the small, crimped corners of a pie crust and the medium-soft bristles are just the right firmness to push the egg wash exactly where you want it to go, without disrupting or ruining your design.
The bristle density is a nice balance of thick enough to hold a lot of liquid more than a flat brush but not so thick that it makes the bristles too stiff. Our tester confirms that the handle is long, which is good for brushing while cooking and keeping your hand away from the heat.
The downside is the brush is a little harder to store, as it takes up more space in the kitchen cabinet. Handle: Wood with plastic ferrule Bristles: Boar hair Size: 1 x The smooth walnut handle on this Williams Sonoma pastry brush not only looks handsome but provides a firm, yet comfortable grip for brushing a little cream over a hand pie's edges for the ultimate seal.
The natural boar bristles provide soft, thorough brushing on even your most delicate pastries, and the compact size makes storage easy in your kitchen cabinet as well as allows for detailed work making sure to brush the inside of crimped edges of a pie or tart.
The other advantage of this brush is that it fits small hands well. The slightly rounded paintbrush-style handle is easy to maneuver and control. Like other natural bristle models, hand washing with warm, soapy water is best to preserve its beauty and utility.
Handle: Wood with metal ferrule Bristles: Natural boar hair Size: 1 x 8 inches. The best part of the Sparta Meteor is the built-in hook on the handle. The thicker and wider brush does make delicate detail work more difficult.
But that means it also holds more liquid, which is great if you are making a lot of pastries at once, like individual hand pies or turnovers. Less dipping into the liquid egg wash as often means less time in the kitchen doing prep work. Handle: Plastic Bristles: Natural boar hair Size: 2 x 9.
The OXO Good Grips 1. It has all the advantages of a natural boar-hair brush, with the design detail of an angled head and the added bonus of being dishwasher safe.
The silicone bristles of the OXO Good Grips Silicone Basting and Pastry Brush are very versatile and can withstand high heat, though they may not be as gentle on delicate doughs at natural bristles.
We sent these products to be tested in the home kitchen of Irvin Lin. Irvin spent weeks working with the pastry brushes, brushing egg wash on pie dough, puff pastry, and phyllo dough as well as testing the nylon and silicone brushes with marinades and sauces. He tested for durability, shedding of bristles, how comfortable the brush was in the hand, ease of cleaning, and how well they held and brushed liquid.
Afterward, he rated each brush on its Design, Performance, Durability, and Overall Value. Bristles play a large part in how effective a pastry brush is in picking up and spreading liquids on your baked goods. You want bristles pliable for even coverage, but do not damage your delicate pastries.
Stiffer bristles can tear paper-thin phyllo dough, while very soft bristles are hard to control and may grab too much liquid. There are three materials most pastry brushes are made from, and each has its niche spot in pastry prep.
Boar Hair. This natural bristle is by far the preferred material for professional chefs. They absorb liquids well and are supple enough to smoothly glaze any pastry, yet dense enough to soak a cake in syrup.
They work well whether the liquid is thick and viscous or thin and runny, and drippage is almost non-existent. The disadvantage of this material is the possibility of bristle shedding over time, and most must be hand washed. Bristles made of nylon offer the pliability of natural brushes without the danger of shedding, but they do not hold liquid as well.
Nylon is adept at spreading thicker liquids, like glazes or barbecue sauces, but can be stiffer than natural bristles, causing the brush to tear delicate pastries. They do hold liquid better than silicone and are a nice compromise if you want something that does not shed but allows better absorption.
Silicone brushes have thicker silicone bristles and are better for basting meats than brushing pastries. Silicone is usually high heat-resistant, odor-resistant, and dishwasher safe.
Typically, silicone models have larger bristles and less of them than the other materials, which causes thinner liquids to drip right off. They're agile with thicker sauces and marinades, and can often be used while grilling or roasting at high heat.
The bristles are secure and will not shed into your food. Look for silicone brushes that have a flat inner bristle that has holes in it. These inside bristles help to hold the liquid more than the thin bristles.
Pastry brush handles come in three materials: wood, some version of plastic, and metal. Wood handles offer a firm grip and are often found with natural bristle brushes. When considering a wooden handle, look for a grip that will sit comfortably in your hand and be sure to think about how you will use it.
If you're grilling and basting, a longer handle is needed, but for buttering delicate puff pastry, shorter handles offer more precision. Wood handles usually aren't dishwasher safe.
Plastic handles offer the convenience of being easier to clean and are often, but not always, dishwasher safe. The other advantage of plastic handles is that they're usually grippier than other choices.
Bristles on these types of handles are often molded into the handle, which eliminates issues with bacterial growth, and they tend to be longer lasting than other models. Less common are brushes with metal handles. They tend to be more expensive and are slippery to grip.
Choosing the right tool for the job means taking into account the size. Bristles under 2 inches tend to provide the best combination of coverage and versatility.
Longer bristles offer the ability to reach all the crevices on pastries, such as fruit tarts, but can be hard to maneuver when a more delicate touch is necessary. Shorter bristles lack the swoosh factor of their larger counterparts and cover less area, but can aid in detail work and are the right choice for smaller pastries or doughs.
In addition to bristle length, an important consideration is density of brush head. More bristles means it can grab more liquid, keeping reloads less frequent.
But denser bristles often lead to a stiffer brush as well, so it can be a tradeoff. The first thing to do is read your manufacturer instructions. Beyond that, it becomes about the bristles you chose.
Silicone models generally need a quick rinse to remove thick liquids, but then go to the dishwasher. Natural and most nylon models need more care. If you opt for boar hair bristles, a quick soak in lemon juice and dish soap will break up any accumulated liquid.
Then, hand wash and dry them for maximum durability. Nylon is slightly less labor intensive. A quick hand wash in warm, soapy water should do the trick. Debris left on brushes can harden or turn rancid, so be sure to wash your brushes after each use.
Again, this depends on your model. It's easy to tell when a natural bristle brush needs to be replaced—if it's shedding, it's time.
If your brush smells even after washing, it's time for a new brush. Silicone and nylon tend to last longer than natural boar hair, but they can become stained or even melt if you're using them repeatedly in high-heat situations.
Before we even get into the versatility conversation, be sure to designate your brushes for the tasks you use them for to prevent cross contamination. Beyond preventing cross contamination, there are a number of tasks you can accomplish with a pastry brush.
Sealing dough edges, applying egg wash, decorating cakes, greasing pans, brushing cake crumbs off of cake layers and glazing are the most common baking tasks, but here are a few lesser-known jobs the pastry brush is up to: removing extra seasoning on proteins, brushing excess flour from your work area or pans, removing citrus peel from zesters, cleaning errant coffee grounds from grinders or makers, and soaking cakes with syrups.
Irvin Lin tested and updated this roundup. He is a cookbook author of " Marbled, Swirled, and Layered " and an ongoing contributor to The Spruce Eats and Simply Recipes.
Yes, brushing egg wash over the top of an apple pie makes for a better-looking crust, but who could be bothered? Particularly when the pastry brush I had never quite managed to paint the egg wash on, so much as deposit it in gloppy strings. It wasn't until I embarked on the pastry section of culinary school that I finally realized the problem wasn't the brushing, it was the brush.
And though the silicone brush was admittedly easier to clean than the version with natural or nylon bristles, it also happened to be completely useless. A good pastry brush should work similarly to a paint brush.
You are, in many cases, literally painting an even coating of egg wash, marinade, or sauce onto something you're cooking. A bad pastry brush, like the one I had, unevenly swirled bits of liquid onto a surface, leaving streaks and bald patches. You would be better off using your fingers.
I thought that maybe I just owned an especially bad silicone brush, but when I tried out other brands, they overwhelmingly had the same problem. Turns out, it's not the manufacturer, it's the material.
The very qualities that make silicone a useful material in the kitchen — it's a non-porous material, so food particles don't stick to it very well — make it completely useless for a pastry brush, where you want the liquid you're dipping it in to cling.
The very best silicone pastry brush I found was still much worse than using a regular boar bristle brush.
The most generous I can be to the category is that silicone pastry brushes are blunt instruments, better for slathering than carefully coating. Once I actually picked up a few pastry brushes that worked — one nylon bristle and one boar bristle — I started using them all the time. Not only are they helpful for making actual pastry, they're great for quickly clearing your cutting board, or sweeping excess flour from a surface.
The downside is that they're more difficult to clean, and that eventually they begin shedding bristles. But the good news is that they're cheap. If you're going to use a pastry brush, why not stick to the cheaper one that actually works?
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