You can’t be too rich, too thin or own too many mixing bowls. Over the years I’ve collected every size and shape imaginable—and sometimes the kitchen looks as if every bowl were in use.
I recommend stainless steel bowls because they react quickly to heat and cold. The shallow 1-, 1½-, 2- and 3-quart bowls that nest inside one another are invaluable for folding and mixing. For whipping egg whites or heavy cream, I use deep U-shaped bowls since their smaller surface area allows these ingredients to be whipped quickly and efficiently. For whipping a few egg whites or 1 cup of heavy cream, I use a 1½-quart size. A bowl with a 2½-cup capacity is great for placing in a saucepan of hot water for melting glazes and chocolate. (This is a pseudo double boiler.)
