Does anybody have a favorite basting spoon they can recommend?
I've become interested in the pan-basting technique that I see a lot of chefs do these days, where they cook a steak or seafood on the stovetop as they keep on spooning the top of the food with juices or melted butter.
When I checked Cook's Illustrated, their favorite basting spoon was one from Rosle. But, I'm not sure what's so special about Rosle's basting spoon or why you even need a basting spoon in the first place- can't you use a regular spoon you already own to do the same thing?
And, how versatile is a basting spoon? Is it just good at basting, or can it also do other tasks well too? Does the shape and size of the basting spoon mean it will be good for saucing too, or is something like the Gray Kunz spoon a better option for saucing?