re: #533 reine.de.tout

eh - I use a fork. That way I can break up any lumps of flour.

So probably your whisk is the closest equivalent.
One more thing - once you remove it from the heat - the pan is still hot - and you have to keep stirring until it has cooled enough that it won’t burn.

Reine I only cook with cast iron. I feel I can control the heat much better than with any other cookware.