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Aug 1, 2011 09:54 PM

Salad Bowl reccomendations.

What is the best material and build for a quality salad bowl? It's just me a home so I'm also wondering about optimum size.

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  1. I don't know if there's such a thing as the "best" material for a quality salad bowl. I have a huge, solid teak bowl I use only for making caesar salad. My other salad bowls are ceramic -- all different shapes, sizes and colors. I think the most important thing in choosing a bowl, is choosing one you really like. A bowl that looks nice on your table -- even if you're setting only one place -- and that complements the ingredients you're likely to be using. I think it all comes down to aesthetics.

    1. My favorite salad bowl is a stainless Oxo bowl that is clad in black rubber. It cleans up perfectly, and the black on the outside makes it dressy enough to go to the table for a casual dinner. Here is a link to the same bowl with a white rubber exterior. I purchased my black ones at Chef Central, and although they weren't a set, I would up buying all three sizes.

      1. I use a wooden bowl for salad, because the large ceramic ones were always getting chipped when washing them. I like a big bowl with sides that aren't too high so when people are serving themselves they can see what's inside. And I wash with soap, rinse and dry after each use.

        1. I like the old fashioned bowls, made of a solid piece of wood with sides that slope inwards slightly. I have 2 of these, both bought second hand, and I use both and recommend the shape. An older wooden bowl if made of a sold piece of wood, may will crack as it ages. I am told that this is normal. I also have 2 solid walnut bowls which are made of several pieces of wood.They have a smaller bottom with sides that slope outwards, rather like a wok. I like them the least.

          8 Replies
          1. re: sueatmo

            I'm with you on second hand. Look around and you can find a good selection at excellent prices; there's always a few at the place I bought mine.

            1. re: sueatmo

              I love the elegance of wood and that earthy feel wooden bowls emit, and with salad being earthy, it's great.
              Don' forget to keep the bowl moist by submerging it in water and rubbing oil on it after using.

                1. re: Pixie Muse

                  "Don' forget to keep the bowl moist by submerging it in water and rubbing oil on it after using."

                  ? That is odd. I thought it is about "beeswax" and not "water" and rubbing "oil"...

                  1. re: Chemicalkinetics

                    I would have to agree with you Chem, I wouldn't submerge a wooden bowl in water. Bowls can be turned either "green" or dry, but if turned green, they are still dried during the process. Water comes and goes too easily and would without a doubt cause the bowl to expand and contract setting up stresses and eventually cracks. The key is to keep the bowl oiled and waxed to keep moisture both in and out. Even a dry bowl has some level of moisture and you want to keep that in. But you also want to keep additional moisture out. There are a couple of ways to do this, one is with mineral oil followed by a mineral oil beeswax mixture, which penetrates the bowl. The other is to use a commercial salid bowl finish (oil) that actually dries food safe on the outer layers of the wood. You wouldn't use this particularly on a cutting board because of the abraison, but on a salid bowl it works just fine and protects the wood very well.

                    Edit: You also want to make sure you are not oiling with cooking oils, they will go rancid.

                    1. re: mikie


                      read all about it :


                      I submerge my teak wooden bowl and it looks fahhhbulous. But the site I posted here says not to. Follow the expert's opinion if you don't use teak maybe?

                      1. re: Pixie Muse

                        Teak is a unique tropical hard wood with a lot of natural oils in it. Enough oil in fact that it is difficult to glue pieces together, not impossible, but difficult. This oil that's already in the wood may be saving your salid bowl. Still, I wouldn't push my luck. I believe the web site you posted offers conventional advice for the care of wooden kitchen items.

                      2. re: mikie

                        Umm, so true about the cooking oils going rancid. Been there done that. Not only do they go rancid but they gum up the bowl. I have been trying for the longest to get that stuff off my wooden bowl. Maybe over time it will finally wear off. I have considerd sanding the bowl, but figure it will just gum up my sandpaper.

                        Now I would love to find me a bigger wooden bowl. My largest is about 13 to 14 inches diameter. Would love one that is about 20 inches. What few I found on the internet were VERY expensive. Like a piece of furniture, expensive.

                        And I don't know about the used and antique ones. I mean. I don't know what those bowls have had in them in the past. (Such as, are those dark stains because someone was using it for a spittoon? or maybe slopped the hogs with it?) And it isn't like you can steralize them like my other old dishes. KWIM?

                2. i have three kinds of big bowls...
                  one ginormous tupperware style one we got from blockbuster..also used as a popcorn bowl...
                  one very large mikasa one i found at an outlet mall for 15$
                  two sets of multiple sizes of stainless steel bowls..(they were both xmas gifts from different years)
                  (still cant figure out why)

                  and of course the complete matching set of individual bowls...that all say cool whip on the side....