Average Reviews:
(More customer reviews)For years I've used two stainless steel scoops for cookie-baking. One regular sized scoop and one comparably sized (i.e. jumbo cookie-sized) to the black-handled Zeroll. The stainless ones have been the bain of my cookie-baking in that the metal-toothed gear at the bottom of the handle would frequently "jump the tracks" and leave the inner ring hanging outside the scoop. Several minutes and a stout kitchen knife would then be needed to pry the teeth back in alignment. No more will that be necessary - these scoops work flawlessly. They scoop through stiff batters and release the dough smoothly with no wailing or knashing of teeth - mine or the scoop's.
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