Google Answers Logo
View Question
Q: Mixing bowls: Metal versus glass ( Answered 5 out of 5 stars,   1 Comment )
Subject: Mixing bowls: Metal versus glass
Category: Family and Home
Asked by: jengod1-ga
List Price: $3.00
Posted: 12 Jul 2005 15:21 PDT
Expires: 11 Aug 2005 15:21 PDT
Question ID: 542785
I just bought a set of metal mixing bowls (for cooking and baking) and
I'll soon be getting a set of Pyrex (glass, more or less) mixing
bowls. Are there any rules or guidelines about what things to mix in
which bowls? I have the vague feeling/concern that certain substances
would bond weirdly with the metal and change the flavor of the food
(the way, for instance, tomato paste can be used to freshen
copper-bottom pans, etc.)

Request for Question Clarification by efn-ga on 12 Jul 2005 19:56 PDT
Different metals have different chemical properties.  Of what kind of
metal are your bowls made?

Clarification of Question by jengod1-ga on 13 Jul 2005 00:49 PDT
Stainless steel! Thanks for the Q. ~j
Subject: Re: Mixing bowls: Metal versus glass
Answered By: crabcakes-ga on 13 Jul 2005 15:58 PDT
Rated:5 out of 5 stars
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:

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."

"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

"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."

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!)"

" 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."

"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
Cleaning stainless steel items:

Hope this helps you out! Please ask for an Answer Clarification if
anything is unclear.

Sincerely, Crabcakes

Search Terms

Best mixing bowls
glass mixing bowls
stainless steel mixing bowls
foods + damage + stainless steel bowls
eggs + glass mixing bowls
jengod1-ga rated this answer:5 out of 5 stars and gave an additional tip of: $2.00
Awesome. More than the perfect response. Thank you.

Subject: Re: Mixing bowls: Metal versus glass
From: crabcakes-ga on 13 Jul 2005 16:29 PDT
Thank you for the stars and tip!
Regards, Crabcakes

Important Disclaimer: Answers and comments provided on Google Answers are general information, and are not intended to substitute for informed professional medical, psychiatric, psychological, tax, legal, investment, accounting, or other professional advice. Google does not endorse, and expressly disclaims liability for any product, manufacturer, distributor, service or service provider mentioned or any opinion expressed in answers or comments. Please read carefully the Google Answers Terms of Service.

If you feel that you have found inappropriate content, please let us know by emailing us at with the question ID listed above. Thank you.
Search Google Answers for
Google Answers  

Google Home - Answers FAQ - Terms of Service - Privacy Policy