Skip to content
FriendsPantry
Mixing bowl

Utensils & kitchen tools · Bowl

Mixing bowl

A wide, deep bowl in metal, glass or ceramic for mixing, whisking, marinating and proving dough.

Essential in most kitchens · No power needed · 299 recipes

Photo: Nolwenn Leduc, via Wikimedia Commons (CC0-1.0)

What it is

A rounded bowl, often sold in nested sets of several sizes. Stainless steel is light, unbreakable and good for whipping; glass is microwave-safe and heatproof; ceramic is heavy and stable. Some have non-slip bases or pouring lips.

What it’s for: Holding ingredients while they are combined, rested or marinated.

How to use it

  1. Choose a bowl big enough that ingredients fill no more than about half.
  2. Rest it on a damp cloth so it does not spin while whisking.
  3. Mix, whisk or fold as the recipe directs.
  4. Cover with a plate or wrap to rest dough or marinate in the fridge.

Good to know

Tasks
mixing batters and doughs, whisking cream and eggs, marinating, tossing salads, proving dough, holding prepped ingredients
Cooking methods
Marinated / cured, Whipped, No-cook, Raw
Materials
stainless steel, glass, ceramic, plastic
Care and cleaning
Dishwasher-safe for most. Plastic bowls hold grease, which can stop egg whites whipping; metal or glass is better for meringue.
Limitations
Plastic stains and scratches; glass and ceramic can break.

Safety

  • Do not put metal bowls in the microwave.

If you don’t have one

  • Saucepan — A large pan can stand in for mixing.

Equipment guide

How it works: A bowl gives room to combine and work ingredients. Its material decides how it holds heat or cold and whether it reacts with food.

MaterialGoodWatch out
Stainless steelDurable, non-reactive, dishwasher-safe, does not hold smells.Can scratch non-stick pans; conducts heat, so all-metal handles get hot.
Borosilicate or tempered glassNon-reactive, lets you see the browning on the sides and base; holds heat well once hot.Slow to heat; can shatter with sudden temperature changes (e.g. cold liquid into a hot dish, or from fridge to hot oven).
Ceramic or stonewareHolds heat and cooks gently and evenly; non-reactive; attractive for serving.Heavy, slow to heat, can crack with thermal shock; glazes vary in quality.
Food-grade plastic (polypropylene, nylon)Light, cheap, gentle on non-stick surfaces.Melts or warps on contact with hot pans; scratches harbour residue; can stain and hold smells.
CopperTraditionally used to whip egg whites; copper ions stabilise the foam.Expensive; reacts with acids.
Nested set
Different sizes for different jobs.
Bowls with non-slip base and lids
Marinating and storage.
Paraat
Wide, shallow Indian bowl for kneading dough.

Buying guidance

Starting out: A nested set of three stainless or glass bowls.

  • Sizes from about 1 to 5 litres
  • Non-slip base
  • Lids for marinating
  • Pouring lip

No brands or prices — check current reviews before buying.

Techniques:BlanchingWet grindingMarinatingKneadingEmulsificationFermentationCuringGelificationSpherificationMise en place

Related tools

Recipes that use it

287 more