De Buyer copper beating bowls are just what professional patissiers use to get their egg whites perfectly glossy for the best meringues. Scientific studies have shown that the way copper atoms interact with the proteins in egg whites mean that egg whites whipped in copper vessels firm up faster and even stay whiter – and meringues are almost guaranteed to stay firm and glossy.
De Buyer copper beating bowls are available in three sizes:
- 20cm - suitable for 2-3 egg whites, total capacity approx. 2.1 litres
- 26cm - suitable for 4-5 egg whites, total capacity approx. 4.5 litres
- 32cm - suitable for 6-8 egg whites, total capacity approx. 8.5 litres
All the bowls come with a riveted cast iron ring handle. Place your thumb through the handle for a secure grip on the side of the bowl while whipping egg whites. The inside of the bowls is a perfect half-sphere, which helps incorporate air into the egg whites and enables you to easily beat all the mixture while preventing spills. The lack of corners or edges combined with the smooth, rolled lip means you can get every last bit of beaten egg white out of the bowl with ease.
Notes on Copper Cookware
Copper is a very soft metal, so it scratches easily. The bases of all pans & bowls may already have slight scratches from the final polishing process. To minimise new scratches, try not to drag the bowl across surfaces (e.g. from one part of your work surface to another). To avoid warping, do not plunge a cold bowl into very hot water or vice versa. Copper will develop a patina over time. To restore its warm glow, use a copper polishing paste from time to time. Hand wash with warm, soapy water, and use white vinegar to remove traces of oxidation and fats on the inside of the bowl.
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