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Bowl for beating egg whites?

My glass and stainless steel mixing bowls have a wide flat bottom, which isn't really conducive to beating egg whites to peaks. Any recommendations for a better bowl (for typically beating 2 egg whites)? Thanks....

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    1. re: kaleokahu

      I am thinking that the shallow bowl will accommodate a whisk better than the tall one from JCP, is that correct? But is 4.9qt overkill for two egg whites?

      1. re: kaleokahu

        Hi Kaleo,

        Do you know anything about Old Dutch International, such as the country of origen. JCP doesn't really supply any information other than capacity. Thanks,

        1. re: mikie

          Hi, mikie:

          Older US importer of a wide selection of good kitchen products. Located in Saddle Brook, NJ. Est. 1950, sells through retailers and direct. http://www.olddutchco.com/

          I believe their copper wares are made in S. Korea.

          Aloha,
          Kaleo

            1. re: mikie

              Hi, mikie:

              You're very welcome.

              Other than their copper being made offshore and ODI being a little thin, I wouldn't hesitate with buying one of the bowls. Yeah, they might ding a little easier than a $300 French bowl, but who cares at $49? You're not cooking in it, after all.

              Korea, like Mexico (and a bunch of other places) has a long tradition of coppersmithing. I suspect that the best Korean-made pieces stay in ROK.

              Aloha,
              Kaleo

        1. I just use the stainless steel bowls found on the bottom shelf below the cooking utensils at my local Walmart. I believe the brand is Mainstays but not sure. Round bottom and work well. Sometimes cheapo brands are the ones to go for in all products. Good for camping garb also.

          4 Replies
          1. re: Muddirtt

            Except you will get up to 1/3 additional volume with your eggwhite if you use copper. If you use beaten eggwhite frequently, the $45 or so cost for a bowl (or more for a copper KitchenAid bowl) is well worth it.

            1. re: kaleokahu

              Interesting to know. Thanks! I wonder what the science is behind that.

              1. re: Muddirtt

                http://www.nature.com/nature/journal/...

                Read anything by Harold McGee if you want to understand the chemistry of cooking.

                1. re: Just Visiting

                  And he cites to Plato's Gorgias to support the worthiness of culinary philosophical analysis. Never a dull moment with McGee!

                  At least he's had the good sense to shift his academic focus from Yale to Stanford.

                  Aloha,
                  Kaleo

          2. A Luddite for copper here. I snagged a cheap copper bowl years ago, obviously for decoration, and I removed the lacquer. I beat egg whites with a balloon whisk and am super happy with the results.

            1. My next-best antique-mall find ever was a deep, heavy one-handled copper bowl which Mrs. O, who has been to Mont-St.-Michel, recognized as one of those used in the famous puffy-omelet restaurant there. I'm a fan of neither puffy omelets nor meringue, so I'm saving mine for maybe a huge batch of chiles rellenos, but I'm sure the copper alone is worth the $50 I paid for it!