We know there is much debate amongst foodies as to the preferred cooking metal. Copper, while impossible to keep clean (unless you are our mother) is a joy to look at. And while we don’t profess to being good enough in the kitchen to warrant purchasing the expensive beauties, this Mauviel mixing bowl from Williams Sonoma is pretty, and for an extra $40.00 you can get the sexy stand to set it in. The selling point here is beating egg whites, which are meant to react with the copper making them more stable.
When not whipping up meringue, we'd just fill the bowl with lemons and keep the bowl out regardless. Is that so wrong?
While following The Martha's recipes will certainly test a home chef's mettle -- and a fabulous recipe might win a medal -- might foodies be looking for METAL bowls?
Ooops. Sorry about the typo...
The only reason you want copper is for egg whites--the acedic factor. But frankly, a Kitchenaid is faster.