Tongs are best used for flipping steaks or chicken on the barbecue or the stove, or for pulling hot foods out of boiling water or a pan. Use them on solid foods, not ones like fish that are more fragile (for those, use a spatula). What’s unique about tongs are the grips on the inside of each arm, but those also make them unsuitable for fragile, breakable food items.

Tongs are also great for serving salads or appetizers like cheese, fruit or crudites.

Some tongs have a small, open square piece that moves up and down the tongs. When you’re using them, move it up to the top where the two arms fit together to open them. For storage, move the piece back down around the tip of each arm to keep the tongs closed.

Metal tongs will get hot if you leave them in a pot or pan that’s being heated, so after each use, make sure to set them aside -- not leaning in the pot or pan.

-- The Nest Editors