How To Choose A Cooking Fork

Bayonet Style Forks feature straight prongs that are typically longer. They are great for barbecues and turning over small pieces of meat like sausge and chops.


Broiler Forks have short prongs for piercing food in the oven to check for tenderness, paired with a long handle so you won’t burn your hand or arms.

Carving Forks are a common when slicing meats like poultry, roast, ham and stand up rotisserie. Carving forks are used to hold foods securely in place as well as keeping hands away from the sharp blades of the knives as food is being prepared. Longer tines will allow the fork to go deeper into the food so the larger pieces of meat can be kept stable as they are carved. A carving fork is still a very necessary tool, since it anchors the meat, making it easier and less messy to cut.

Cooks Forks are the most versatile fork we offer. They can be used for most situations but are ideal for spearing and moving around foods that are bulky. They can easily reach into ovens or pots and quickly move or turn roasts, meat loaves, turkeys and other foods that are in the process of baking or broiling.

The Heavy Duty Fork is designed to take on tougher and heavier jobs in the kitchen. The wider prongs and handle allow for a greater work load and control.


The Shrimp Fork