MATERIAL: Handmade Copper
Mauviel provides a very rapid and uniform heat conduction. No other metal brings sugar or chocolate to their correct working temperatures.Egg whites beaten in copper have more volume, become stiffer and stay firm for longer than egg whites beaten in stainless steel bowls. This is the main reason why copper bowls are being used by pastry chefs. Cooper reacts with egg white enabling them to whip to higher peaks and hold texture for longer than other metal, melamine, stoneware or any other material.Unlined copper is to be used for cooking with sugar, chocolate or eggs. Bowl for egg whites with ring Made of unlined copper, the number one choice for pastry chef's and connoisseurs for beating egg whites. Beats up to 30% more volume than other mixing bowls made of other materials
Lifetime warranty. Made in France.
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