Mixing bowls are absolutely essential in your bakery. They get used for everything from mixing cake batter to proofing your dough. No kitchen should be without a goodly amount of mixing bowls. In a commercial kitchen, they are usually either stainless steel or aluminum. Although ceramic mixing bowls are attractive, they are not designed to endure the heavy work that is required of them in a restaurant.
While mixing bowls are frequently tossed around, used and abused just as much as many of the other tools in the kitchen. Like many other heavily used pieces in the commercial kitchen, they are bound to wear out, but there are things you can do to lengthen the life of your mixing bowls. As with all things metal, to prevent scratches and deep gouges, never use metal utensils in your bowl. Try to stick to rubber or silicone instruments. Likewise, when cleaning, never use an abrasive material to scrub the bowls. Steel wool may seem like a good idea at the time, but it can severely scratch the metal of your bowl. For stainless steel mixing bowls, try to avoid placing or mixing acidic foods (fruits, salad dressings, vinegar) in the bowls for a long period of time. The acid can do damage to the steel, causing stains or pitting. Always wash your bowls as soon as possible to prevent stains from becoming permanent.
While not always convenient, it is highly recommended that you wash your stainless steel and aluminum mixing bowls in the sink with a cloth and warm, soapy water rather than in the dishwasher as some of the minerals in the detergent can damage the bowls over time.
These versatile baking supplies are available with perforations or without, choose from a variety of sizes to suit your individual needs.