Works well, great for folding whipped ingredients into batter. Yes, it's true!
This has more wires than typical, which makes it great for whipping AND for folding whipped ingredients into batters. Much more efficient for folding than a rubber spatula, believe it or not, and this produces lighter cakes and batters, because it preserves more of the air in whipped egg whites and cream. Use it just like a spatula, bringing it down in the center of the bowl, dragging it gently up the side towards you, giving the bowl a quarter turn, then repeating (without overworking) until the whipped ingredients are evenly incorporated. I've worked as a pastry chef and swear by this method, although I was taught to use the spatula.This whisk is well made, a good size, and looks like it will last a long time. Its wires are sealed, unlike many others, so there's less potential for trapped food residue in the shaft of the handle, which would result in bacterial growth that could actually drop into whatever you're making. If I sound like an alarmist, it's because of my background in food prep and food safety. Plenty of people complaining of having the flu could very likely be suffering from food poisoning, due to poor food safety habits. Cheers!