The Mauviel copper beating bowl is the best thing to use to whip egg whites for meringue.
Professional chefs swear by copper bowls when it comes to beating egg whites. And this preference is supported by science! The way that copper atoms interact with the proteins in egg whites mean that your meringue is almost guaranteed to stay firm and glossy.
Copper cookware develops a patina over time. To maintain a warm glow and keep your copper bowl in top condition, use Mauviel copper pan cleaner.
Mauviel was founded by Mr Ernest Mauviel in 1830 in Villedieu-les-Poeles – or ‘City of Copper’ – in Normandy. Centuries of expertise in working copper are behind every Mauviel pan and bowl, and they are designed to meet the needs of the most discerning professional and home cooks. Copper has long been sought after in cookware for its conductive properties, as it quickly and evenly distributes heat for the best cooking results every time.
Notes on Copper Cookware
Copper is a very soft metal, so it scratches easily. The bases of all pans & bowls will already have slight scratches from the final polishing process. To minimise new scratches, try not to drag the pan across surfaces (e.g. from one part of the hob to another). To avoid warping, do not plunge a hot pan into cold water or vice versa. Do not leave a copper pan unattended on a hot cooker for long periods of time - this can also cause warping. After the first use, all copper cookware will change colour. This is commonly in the form of a green tinge. Use a copper cleaner to clean the whole pan (not suitable for spot cleaning), rinse and dry thoroughly. Future colour change will be the normal patina.
Not dishwasher safe.
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