— Patrick Britton

I like and I do like to use tongs for serving pasta. I don't have a specific brand that I like but I typically, you know, I'll typically use, you know, like plastic or rubber ended once just to protect pans kind of depending on what I'm doing with it. Totally one of those guys when I serve pasta I use a ladle and I'll put this pasta in the ladle and then twirl all the you know, the tongs to be able to get that really nice kind of tight Nest kind of a stack so that works really well by using tongs. Some people use tweezers. I can't say that I really use tweezers when I'm cooking. Even if I'm plating something really nice. I might use them but pretty rare that I do but yeah tongs. I mean most of the tongs that I just are metal tip to just get from restaurant supply stores the ones that are like rubber tipped, Might be like Oxo or something along those lines, but I don't really pay attention to those as much as long as they're well rated and I know they can hold up to heat. That's pretty much what I'm going to go after and you know, things like that. I'm typically buying it a restaurant supply store because you're not really expensive and I know the last really well and they're gonna hold up to high heat. So But yeah, so as far as style though, but yeah just kind of typically use an end on them. That's either plastic or rubber just to be able to not scratch up any pans if I'm using a non-stick or something like that. But yeah hope that helps.