Pastry brush

Pastry brushes come with natural bristles or silicone. Natural bristles hold more liquid and spread a thin, even coat, which suits delicate tasks like brushing egg wash onto proofed dough or butter onto phyllo. Silicone brushes are easier to clean and do not shed, but they leave a thicker, streakier layer.

Bakers also use a damp pastry brush to wash sugar crystals down the sides of a pan when cooking syrup. Brushes should be washed in hot soapy water and dried completely so they do not hold flavors or odors.