Stainless Steel Mathani vs Wooden Mathani – Who Wins?
We tested the good old wooden mathani side by side with a stainless steel mathani (whisk) to test which one works more efficiently and quickly.
Our reviews are research-based, and all trials and testings are conducted in-house over days and weeks. We have a strict no-free-sample policy to ensure our reviews are fair and impartial.
The structure of the wooden mathani is a standard old school one. (See picture).
The design and structure of the stainless steel mathani is new and innovative, it has four blades that are serrated on the inside. It also has a small loop on top to save space (You can hang it on a hook).
The manual rotation process of wooden mathani ensures a good froth formation on top of the buttermilk. The grip is good but slips easily and sometimes spirals downwards.
The working of the stainless steel mathani is very easy. It has a pushdown lever that needs to be used to make the buttermilk, and no manual rotation is required.
The cleaning of the wooden mathani is easy and doesn’t require a lot of scrubbing.
The stainless steel mathani is easy to clean and saves a lot of time.
With wooden mathani, we could see the froth formation with some extra effort and time. But, the disadvantage is that it soaks up the liquid from the curd.
With stainless steel mathani very quickly, we could see the froth forming on top of the buttermilk.
Winner: Stainless Steel Mathani
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To conclude, we can confidently say that the stainless steel mathani did save us a lot of time. Undoubtedly, it works more efficiently and quick.
There was no manual rotation required and the grip was great too. The durability depends on the quality of the product you buy, but it is definitely a long-lasting product. The wooden mathani took a lot of time to make the same level of froth as the stainless steel one.
A big thumbs up for the stainless steel mathani from Team Mishry!
Our reviews are unbiased and all samples used during the reviews were paid for by us. Read our entire ethics statement here.