Hi Jengod1,
You are safe using either stainless steel or glass bowls for
everything. Copper or plastic might present problems, but what you
have and are getting will be good choices. I personally prefer glass
mixing bowls, and I like those with a handle too, but as you can see
from my research, both stainless steel and glass mixing bowls have
practical applications.
If you plan to use your glass bowls in the oven, be sure they are
oven-safe - brands such as Pyrex are oven-safe.
Pyrex glass:
Pyrex glass is non-porous, so it won't absorb food odors, food flavors
or food stains
Pyrex glass is safe in the oven, microwave, refrigerator, freezer, and dishwasher
Look at these gorgeous blue glass mixing bowls:
http://www.amazon.com/exec/obidos/tg/detail/-/B0000CFLOY/qid=1121294531/sr=1-5/ref=sr_1_5/104-1626582-8500738?v=glance&s=kitchen
Use your stainless steel bowls for working with eggs!
Best Bowl for egg whites:
"A copper bowl is ideal to use for mixing whites. There is a chemical
reaction between the copper and the whites, resulting in more stable
whites. If you do not have copper, use a stainless steel bowl."
http://www.fitnessandfreebies.com/food/articles/eggwhites.html
"Stainless steel when used with cream of tartar and sugar also does a
good job of whipping and stabilizing the egg whites. Don't use a
aluminum bowl as it gives the beaten egg whites a grayish tinge as
some of the aluminum does come off during beating. Plastic and glass
are not good surfaces either as the whites tend to slip down the sides
of the bowl and plastic attracts grease because of its porous
surface."
http://www.joyofbaking.com/eggs.html
"A set of mixing bowls may not sound like a very festive wedding
present, but you'll change your mind fast when you don't have a bowl
big enough to mix in. A quality set of glass bowls ensures you have a
variety of sizes to meet your needs, and can double as pretty serving
bowls as well."
http://wedding.weddingchannel.com/articles/topten_registry.asp
Speaking of stainless steel:
"Just don't use them to catch the stuff from the u-bend when you have
been unbloking the sink with unmentionable chemicals. then it
defineatly won't be suitable for food use! I ruined my mixing bowl
this way (but had to buy a nice new proper ceramic one for the
christmas cake, then. Shame!)"
http://forum.downsizer.net/about2148.html&sid=866c3a60ab675b0c31289672a3bb46d7
" Yeah, yeah, I know they are not pretty but they sure are practical.
Can be used for a million things. Won't chip, won't stain, won't break
or split and are great conductors of heat and cold. You can bake in
them, put them on a burner at low temp and keep the item hot or mix
ingredients and bring to higher temp. Or throw them in the freezer,
ingredients and all for cooking later.
Buy bowls that have some flat area on bottom but not too much. Makes
it harder to mix the flatter the bowl. No lip makes things pour out
easier with no or little drip. Buy a heavier gauge, less chance of
denting. If you get a dent just pound it out. But it is tough to dent
stainless steel."
http://www.ehow.com/buy_9821_mixing-bowl.html
"Stainless steel: The second most popular cookware material, stainless
steel is quite durable and does not react with foods. Stainless steel
is actually an alloy or blend of several metals, including iron and
sometimes nickel, molybdenum, or titanium. The only health concern is
for individuals who are allergic to nickel, who may react to foods
cooked in stainless steel. According to Health Canada, a meal prepared
in stainless steel may add about 45 micrograms of chromium (an
essential mineral) to food. This is considered within the safe range
of 50-200 micrograms per day. Stainless steel is not an even heat
conductor, so the bottoms of pans are usually coated with copper or
aluminum."
http://www.dmaonline.org/fppublic/connect56.html
Cleaning stainless steel items:
http://butlersheetmetal.com/tinbasherblog/images/Cleaning_steel_home_EN.pdf
Hope this helps you out! Please ask for an Answer Clarification if
anything is unclear.
Sincerely, Crabcakes
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