Immersion Blender

Before you read: I work with Waring Commercial as a consultant, and the blender I pick is a Waring. When you buy through my links I may earn a small commission at no extra cost to you. So you can judge for yourself, I've also suggested two good alternatives at lower prices.

Which one should you buy?

For most home kitchens, a light corded blender with a small bell-shaped guard and a shaft that comes off for washing. Wattage on the box tells you very little. Here's what I'd point you to:

I have a great affection for kitchen equipment that does its job without making a fuss. Give me a good knife, a sturdy saucepan and a wooden spoon, and I'm a happy man.

A countertop blender makes you bring the food to the machine. An immersion blender lets you take the machine to the food. That sounds like a small difference, but it changes everything: no ladling hot soup into a jug in batches, no extra jug to wash, and you can stop the moment the texture is right, whether that's rustic, half smooth or properly velvety.

What's going on under that little blade

When the blade spins it chops and shears the food, and it also pulls liquid up through the guard and pushes it back out. That circulation is the whole trick. How well it works depends on the blade, the speed, how thick the mixture is and, surprisingly, the shape of the container.

In a wide bowl with only a little in it, the blade can't draw enough food towards it. It spins away enthusiastically and not much happens, rather like paddling a canoe in a puddle. A tall, narrow container keeps everything close to the blade.

Waring Quik Stik WSB35 at a glance

Waring describes this model as light-duty: quick jobs, small pans and bowls, rather than giant stockpots.

What makes a good immersion blender

• Watts don't win. A bigger number on the box doesn't mean smoother soup. A powerful motor is of little use if the food can't reach the blade.

• The guard matters most. A small, bell-shaped guard without vents keeps food moving and the soup in the pot. Flat guards trap food and vented ones splatter.

• Lighter is easier. Around 2 pounds or less, and roughly 15 to 16 inches long, is comfortable for most home cooks.

• Skip the gadget kits. Whisks and chopper cups sound handy, but most people rarely use them. Buy a good blender first and think about extras later.

• Corded beats cordless. Cordless models tend to be heavier and fade just when you need them.

Measured against that, the Waring has simple controls and a sturdy commercial build, but it's a little heavier and longer than ideal for small pots, and its fixed shaft takes a bit more care to clean.

Who it suits, and who should skip it

Good for you if

• You make soup often and want two buttons, no fuss

• You want a commercial build

• You don't need a whisk or chopper

Skip it if

• You want the best value: the Braun costs about half as much

• You want to put the shaft in the dishwasher

• You want the lightest possible tool for small hands or sore wrists

How to get the best from it

Soup

Take the pan off the heat and let any boiling settle. Put the blender in before you switch it on, keep the guard under the surface, and switch off before you lift it out. Tilt the blender slightly and move it slowly through the pot; don't jab it up and down like you're unblocking a drain. Start on low.

Thicken without cream

For bean, lentil or vegetable soups, blend just part of the pot. The starches from the beans and vegetables thicken the rest, and you keep plenty of texture.

Mayonnaise in a minute

Put an egg, lemon juice and mustard in a tall jar only slightly wider than the guard, pour the oil on top and let it settle. Press the blender to the bottom, switch on and don't lift it until a thick, pale emulsion forms, then raise it slowly to pull in the rest of the oil. Use pasteurised eggs and keep it in the fridge. If it splits, start again with a spoonful of water or a fresh yolk and blend the broken mixture back in gradually.

Leave the mash alone

A fast blade bursts potato cells and turns mash gluey. Use a ricer for mash; for potato and leek soup, blend gently and stop as soon as it looks right.

Cleaning and safety

• Unplug it before your fingers go anywhere near the blade.

• Fixed shaft? Run it for a few seconds in a tall jug of hot soapy water, then clear water. Detachable shafts can come off and go in the sink.

• Never put the motor body in water or the dishwasher; wipe it with a damp cloth.

• Nonstick pans: a metal guard can scratch the coating. Check the manual, or blend in a stainless pot.

• Keep the cord well away from hot burners.

The one rule

Guard in, then on. Off, then out. Hot soup on your arms is no joke.

Questions people ask

Can an immersion blender replace a countertop blender?

For soups, sauces, dressings and mayonnaise, yes. For ice, frozen fruit and silky-smooth purées, a powerful countertop blender still does a better job. Different tools, different jobs.

Does more wattage mean a better immersion blender?

No. The shape of the guard and how easily food reaches the blade matter far more than the number on the box.

Can I use it in a nonstick pot?

Carefully. A metal guard can scratch the coating, so check the manual, keep it off the base, or blend in a stainless pot.

Is a cordless immersion blender worth it?

I'd stick with a corded one. Cordless models tend to be heavier, and the battery can give out halfway through a pot of soup.

Why does my immersion blender splatter?

The guard is breaking the surface. Put it in before switching on, keep it submerged, tilt the pot to make the liquid deeper, and switch off before lifting out.

Cook with it first

Any of my soup recipes.

Updated October 2026. Prices change often, so check before you buy.