Mixing bowls
Deep, rounded bowls in a range of sizes used for mixing doughs and batters, whipping cream and eggs, and holding ingredients while you bake.
- Equipment, utensils and bakeware
Stainless steel bowls are light, unbreakable and good for whipping and for setting over simmering water. Glass and ceramic bowls are heavier and can go in the microwave. Copper bowls are prized for whipping egg whites. Plastic can hold on to traces of fat that keep whites from foaming.
A nested set of small, medium and large bowls covers most jobs. A damp towel twisted into a ring under a bowl keeps it steady while you whisk.