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You need a whisk sturdy enough to pass through batters but able to sweep the bottom of a pan and even into the corners to keep the roux or gravy from burning. A conventional balloon whisk isn't sufficient. What is? A flat whisk? A ball whisk? A spring whisk? A tornado whisk?
I use the balloon wire whisk to quickly incorporate the hot liquid into the roux when it's ready, and then a flat head wooden spoon to get into the corners of the pan. I alternate between the two utensils as needed until the emulsion is done. I never really gave it much thought until now - I'll be curious to see what others have found.
I have never had any problems using a simple wire ball whisk. I've been making roux for 25 yeas and I don't have a problem with them.
I also use Don'tH8ateme's methods, and augment the simple wire whisk with a simple wooden spoon. I think it's more a matter of technique than fancy utensils.
You get the hang of it, and it becomes "second nature".
I would invest time in technique, rather than expensive gadgetry.
Most times I use a whisk and wooden spoon, but if I'm making a roasted leg of lamb elevated on a rack in a shallow roasting pan for instance, then I'll use a fork like my mother did.
I use the fork to scrap up all the brown bits and to blend in the flour. When the roux is nicely browned, then I slowly incorporate the stock.
I have never used a whisk for gravy or roux I have a "gravy spoon" which is this little cheapy short plastic spoon that is the shape of a wooden spoon. I rarely use a whisk for anything.
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Sometimes I use a fork
