May 15, 2017
Material |
Best for |
Pros |
Cons |
Glass |
Bowl for marinating fruits, vinegar. |
- Non-reactive, meaning it won’t chemically affect the taste, color or the texture of the food - Mircrowavable - Some tempered glass bowls are more durable and can be used in oven and even in freezer |
- Glass can be more sensitive to temperature - Its slippery sides make it hard to beat egg whites into foam
|
Ceramic |
Marinades usually have at least one ingredient that could interact with a reactive bowl, therefore ceramic or glass is best. |
Decorative look, attractive enough to double as serving pieces
|
Ceramic is prone to chipping, cracking and breaking |
Copper |
Best to beat egg whites as tiny quantities of copper ions react with the egg white to stabilize the mixture |
Beautiful and classic
|
One of most expensive mixing bowls you can get
|
Plastic |
Toting salads and other dishes to a picnic or potluck |
Inexpensive, lightweight, virtually unbreakable |
- Might melt when in contact with hot surfaces - Can stain or absorb strong odour like garlic |
Wood/Natural Material |
Best for salad, as the wood gets seasoned over time and adds flavour to each subsequent salad |
Warm, natural look and feel |
Might not provide smooth, nonporous surface that you’d want for mixing up doughs or batter |
Stainless Steel |
Does a good job of whipping and stabilizing the egg whites. Great for mixing batter for cakes, pie filling, melting chocolate over a bain-marie |
- Generally lightweight and inexpensive - Easily found at kitchenware stores - Durable and resists reaction to acidic food, but not up to 100% |
Poor heat transfer. Thinner stainless steel might result in hot spots that cause uneven heat distributed
|
Silicone |
Its flexibility is the greatest advantage. Collapsible, making food preparation neater in the confined spaces |
Temperature-proof, non-stick, easy to clean, collapsible, microwave- and dishwasher-safe. |
- Not everyone likes the swishy, rubbery texture of silicone - It can retain the odours of pungent foods |
Tips from The Spruce & Savory Experiments
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