Am buying a Copper Bowl to whip up my egg whites…is there anything I shd look for in specific or anything i need to know before I purchase them? Do I need to get a hammered one or one with a smooth surface?

Does it help beat yolks good too? I know what it does to whites creating Copper Conalbumin (Pg 293, Cake Bible) creating a stable foam…thanks.

Sharon, a regular stainless steel stand mixer bowl plus creme of tartar works much better than a copper bowl.

Oh, is it? Then ‘d rather invest in something else I don’t have… Guess i was getting too fascinated with the Copper bowl and its attributes.

Copper bowls were necessary prior the affordability of the stand mixer and the invention of crememtartar -:)

That’s VERY good to know, Hector!!!

Hi Sharon, 

I completely agree with Hector.  I have never had a problem whipping egg whites or egg yolks in my stand mixer.  They always whip up nice and fluffy.  The cream of tartar helps you avoid overbeating the egg whites.  Besides a good sized copper bowl is quite expensive.  Save your money towards something you will use alot.

Yes Liza, absolutely!