Mixing Bowl

Traditional bowls are heavy glazed porcelain, earthenware or stoneware, but more modern bowls arc made of heatproof glass or stainless steel. Stainless steel is easy to clean, will not interact with any food like aluminium does, won’t chip, shatter or melt, and cools and heats more quickly than ceramic, glass or plastic. Whatever kind of bowls you prefer, however, choose ones with rounded rather than straight sides so that a whisk or spoon will work efficiently, be sure they have flat bases so that they sit securely on the worktop. Several bowls in graduated sizes will prove invaluable, and if they stack, they’ll store easily.