The full review
An immersion blender solves the most annoying problem in blending: the transfer. Instead of pouring hot soup into a jug, you blend it directly in the cooking pot. For baby food, single smoothies and whipped cream, it's faster than a full blender by a wide margin.
The 200-400W wand handles soft foods beautifully — cooked vegetables, fruits, milkshakes and cream. Where it struggles: hard ice, thick dough, and anything fibrous in large volumes. That's what the big blender is for.
The cleaning advantage alone justifies owning both: the shaft detaches and rinses under the tap, versus dismantling a jug assembly. For new parents making purees daily, this is the tool that gets used three times a day.
Key features
- Blend directly in pots and bowls
- 200-400W, 2 speeds typical
- Detachable shaft, dishwasher-safe
- Often bundles whisk + chopper
- Compact storage
