I want a copper mixing bowl even though I dont do a lot of cooking and am not a professional, or even a good amateur

[soupyspoon]

I went down a rabbit hole last night looking for mixing bowls. I was just after an extra one, bog standard, a nice high sided one that wont result in me and the kitchen and the cat being splattered when beating things with an electric whisk.

A recipe I was following yesterday specified that I must beat some egg whites in a metal bowl and I wondered why.

I now find out that its recommended to beat egg whites in copper bowls as a preference, something to do with something, cant quite remember.

That detail has gone from my mind as Ive been looking at well expensive unnecessary shiny copper mixing bowls, that actually dont even have bases and so cant stand themselves up properly

so

YABU - you're wasting your time and money when you only make the odd batch of muffins, stop acting like a magpie

YANBU - its lovely to have overpriced shiny things in the house.

Already said - sorry.

Well thank god the KA isnt real copper because that would prove a huge dilemma!!!

special cleaning-you don't NEED to do it, but if you don't, then it doesn't stay all gorgeous and shiny - turns copper-coloured (if you know what I mean - that darker shade).

It's actually quite an enjoyable sort of special cleaning - the change in colour is so striking - but really, do you want to spend much of your life in service to a mixing bowl?! I do it every couple of years, so ours is seldom shiny...

Look at this lovely antique one, supported on legs, being auctioned by a fine art auctioneer tomorrow in Bristol.

www.auctioneum.co.uk/auction/lot/339-19th-century-copper-mixing-bowl/?lot=44694

Oh my god, now legs are being brought into the mix

I think I need a lie down!

I have a Victorian one and use it a lot - it's huge and cost me £15 from a junk shop about 18 years ago.

eBay has a big selection of them.

Italian DMIL had a collection of copper cooking utensils, mostly just hanging on the wall. She recommended using them for “low and slow stir” cooking like polenta, or really hot things like boiling sugar.
I’m very much against them because the inside is often sealed with tin. So hers went to the charity shop.

On the other hand I do use a Le Creuset pan with chipped enamel inside. I figure the cast iron underneath will help with my anemia…

What am I lusting after? A Staub Tagine. Or a mini slow cooker with blackboard exterior. Neither style of cooking is familiar to me!

Why don't the copper bowls have flat bottoms? Is there an advantage for whisking eggs, or is it so they can flog you a stand as well as the bowl?

Egg whites beat up and stiffen better in a metal bowl - plastic bowls can sometimes have residual grease (yum) and egg whites HATE fat and it stops them puffing up nicely.

This is why I always use a little lemon juice on some kitchen roll to ensure any residual grease is wiped off.

So - YANBU to want to spend some money on something nice. But, I think you'd be better off spending it on something else and wiping the bowl!

Yes, it means no corners or edges.

I've never needed a stand. It balances fine without one and when you are whisking, you hold it in the crook of your arm.

Huge - how special. Lucky you to have found it!

I haven’t seen a big one yet. Roughly what is the diameter of yours?

My parents have had one since I can ever remember and used it a lot, so I was on the look out for a long time before I found mine. eBay now makes it easier to find (but more expensive).

Mine is about 32cm across - my mother's is a bit heavier and bigger (and I suspect older and more valuable!)

Finding the wide rolled rim is harder but makes a difference when pouring things out. They're good for making omelettes.

I confess I resort back to the Kenwood for whisking things like meringue and eggwhites because I am feeble!

They do look pretty hung on the wall in the kitchen, but also pick up grease like anything.

That looks like it might waddle off.

I’m all for overpriced shiny things.

Copper oxidizes very quickly so it really doesn't stay shiny for long (unless, as PP mentioned, you rub lemon juice on it). I quite like the patina, but if you want shiny and don't want the work don't get it. Stainless steel is more practical.

Somebody reassure me I have done the right thing with that Kenwood mixer, because what is in Aldi's special buy today for next week?

A bloody stand mixer, pretty colours for only 35 quid!!!

Same wattage as the Kenwood, so whats the difference, what am I paying 160 odd for (and that was a total bargain)

Plus I dont know if I can get a creaming attachment for the Kenwood, do they all fit all models?

@soupyspoon I'd much rather have the Kenwood than the Aldi special buy. You have a classic machine which will last you a long time. Enjoy it - no regrets.

I'd much rather have a Kenwood than an Aldi special too.
You'll always be able to get spares and extra attachments for the Kenwood

For 60 quid I'd just get it TBH...

And then I'd frequent bootfairs/auctions and watch for an antique one (that'll probably cost about the same, but weigh twice as much)

I recently bought a massive copper stock pot with lid. I comfort myself that the scrap value is actually about what I paid for it, but it makes me smile every time I see it on top of the cupboard in the kitchen, and that's what matters.

Oh! The thread has moved on... absolutely also buy the kenwood rather than an aldi special - as I get older I realise that buying the good stuff (eg. bosch instead of a lidl drill) is worth it.

My only regret is I bought a Kenwood Major, instead of going all the way and getting the cook chef.

edit: My mum's Kenwood major is older than me (ahem.. late 40s), has been used mainly for making bread and meringues, and is still going strong. I considered going for a second hand one but couldn't find a major in time for Christmas when I bought mine.

Stainless steel, put a damp dishcloth underbeath to stop it moving

It sounds lovely @OhCrumbsWhereNow That is big. Thanks for answering.

I was just watching ‘Michel Roux’s French Country Cooking’ and think I saw a big copper bowl full of oranges in the far corner of the kitchen. It was big but not as rounded as what we’ve been looking at.

You bought the right mixer @soupyspoon imo. It should last and last.

Thanks for your reassurances everyone. The mixer arrives tomorrow. I do have slight buyers regret because I did tell myself that if I got a mixer I must have one where the bowl has a handle and of course this one doesnt. However the reviews do specify how good it is for people who need lightweight appliances, you can carry it with a handle, its very small etc so this is what I need, also people that have problems with their hands and wrists etc so I hope it would be ok.

Also for those interested, in the Aldi special buys they have a dupe of that Mason Cash batter bowl with a handle and spout, embossed ceramic. I suspect they'll fly out of the stores.