When fluffing egg whites, the bowl you use makes a huge difference. A common consensus among both home cooks and professional chefs: Copper works best. But why? Because, when beating egg whites, some of copper’s ions migrate to the eggs, creating a creamy yellow foam that’s much harder to overbeat than it is with a glass or steel bowl. With that in mind, the folks at Mauviel–a company that’s been producing high-quality cookware since 1830—made a thick copper bowl to last a lifetime. Just take them up on their lifetime guarantee if something isn’t up to snuff. And the next time you make macarons, a fritatta, angel food cake, or a Ramos Gin Fizz, rest assured your eggs are as fluffy as can be.
Note: This drop is limited to 35 units.
Estimated ship date is Aug 9, 2017 PT.
Payment will be collected at checkout. After this product run ends, orders will be submitted to the vendor up front, making all orders final.