SS Bowls vs. Batter Bowls: Which One is Best for Your Cooking Needs?

Click For Summary

Discussion Overview

The thread explores the use of stainless steel (SS) bowls versus batter bowls in various cooking scenarios, with participants sharing their experiences and opinions on the suitability of each type for different tasks, including marinating, mixing, and microwaving.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, inquires about the appropriateness of using SS bowls for marinating, noting a preference for glass bowls with certain ingredients.
  • Another participant mentions that SS bowls are recommended for whipping egg whites and cream, suggesting chilling the bowl beforehand for better results.
  • Several users express concerns about using metal utensils in SS bowls, with one participant stating that while it may mar the bowl, it does not affect performance.
  • One participant shares an experience of microwaving cream cheese in a stainless steel bowl, expressing skepticism but noting that it worked without issue.
  • Another participant recalls that earlier use and care cards indicated that SS bowls were microwave safe, raising questions about current guidelines.
  • One participant emphasizes caution against microwaving SS bowls, citing concerns about damaging the bowl or the microwave.
  • Several participants discuss the versatility of batter bowls and Easy Reads for tasks like softening cream cheese, with some preferring them over SS bowls for certain uses.
  • One participant mentions the weight of batter bowls as a reason for not bringing them to shows, opting for lighter prep bowls instead.

Areas of Agreement / Disagreement

Views differ on the safety and appropriateness of microwaving stainless steel bowls, with some participants sharing positive experiences while others advise against it. There is no clear consensus on the best practices for using SS bowls with acidic foods.

Contextual Notes

Participants share personal experiences and preferences regarding the use of different types of bowls in cooking, reflecting a variety of practices within the consultant community.

Who May Find This Useful

Consultants interested in the practical applications of SS and batter bowls in cooking may find the shared experiences relevant to their own practices.

P
pcjulie
Messages
276
This may be a crazy question, but are there some things that should NOT be prepared in the SS Bowls? I know that when I marinate meat I am supposed to use a glass bowl, not metal. So, are there some ingredients that shouldn't be used in the metal bowls? :confused: Just curious!

Julie Myers
Independent Kitchen Consultant
 
SS Bowls are good for...I read in the PIG that stainless bowls are the best choice when beating egg whites or whipping cream. For whipping cream, place bowl in freezer until cold, then add cream & whip...the chill time will aid in yielding the highest whipping volume.
 
Is it okay to use metal utensils on the SS bowls- like for whipping cream? I thought for some reason that we weren't supposed to.
 
You can use metal...but know that this may "marr" the bowl. This would happen with ANY stainless steel bowl, and will not affect the product performance.

Sandy
 
Stainless BowlsThere are some things you need to be careful using stainless steel for! Beward of foods high in acid! Never store marinades with citrus juice in your bowls or tomato sauces. The acid reacts with the stainless steel and will change the flavor of the food. And it will also pit your stainless steel.

I of course will use the ss bowls to mix marinades etc. but I never store high-acidity foods in them.

And yes, you can use metal tools in the stainless steel bowls. Most people want to purchase these bowls to mix things such as cookies, cakes, breads etc. so they will want to use an electric mixer in them.

Hope this helps.
_______________
Marlene Bauman
Independent Sales Director #328380
The Pampered Chef
 
Microwave and Stainless Steel BowlsI was at a show today and I was mixing some cream cheese in a stainless steel bowl. It was not quite at room temp so it was hard to mix, and the host offered to microwave it. I told her we'd just leave it sit for a little bit and I'd move on with the rest of the recipe. I used my batter bowl for another recipe and didn't have any other bowls. She said I could just microwave it in the stainless steel bowl. What? She said it's fine to microwave a stainless steel bowl, just not aluminum or other alloys. I obviously was very skeptical, but she said she'd buy me a new bowl if mine got wrecked, and wasn't concerned about her microwave. So I told her to go for it, and sure enough, it worked fine! I have never heard of this before (for those of you that got the bowls when they first came out, remember the use and care cards said they were microwave safe - I assumed it was just a mistake, wasn't it?, and then they re-sent the cards with that removed).

I would never recommend nuking these bowls, but have any of you ever heard of this? I tried to do a google search to see if there was any proof that this practice was safe, but couldn't find anything.

Diane

P.S. Again, I'm not recommending it, just wondering if anyone else has ever heard of this.
 
Last edited:
dianevill said:
I was at a show today and I was mixing some cream cheese in a stainless steel bowl. It was not quite at room temp so it was hard to mix, and the host offered to microwave it. I told her we'd just leave it sit for a little bit and I'd move on with the rest of the recipe. I used my batter bowl for another recipe and didn't have any other bowls. She said I could just microwave it in the stainless steel bowl. What? She said it's fine to microwave a stainless steel bowl, just not aluminum or other alloys. I obviously was very skeptical, but she said she'd buy me a new bowl if mine got wrecked, and wasn't concerned about her microwave. So I told her to go for it, and sure enough, it worked fine! I have never heard of this before (for those of you that got the bowls when they first came out, remember the use and care cards said they were microwave safe - I assumed it was just a mistake, wasn't it?)

I would never recommend nuking these bowls, but have any of you ever heard of this? I tried to do a google search to see if there was any proof that this practice was safe, but couldn't find anything.

Diane
Click to expand...

I would opt to put the cream cheese in a glass-like cereal bowl before doing that. Is it in the PIG specs now?
 
Use and Care CardUnder "Safeguards"
* Do not use in microwave, brolier, or on direct heat souce.

I'm glad it worked once, but I don't think I'd try it.

Sandy
 
dianevill said:
I was at a show today and I was mixing some cream cheese in a stainless steel bowl. It was not quite at room temp so it was hard to mix, and the host offered to microwave it. I told her we'd just leave it sit for a little bit and I'd move on with the rest of the recipe. I used my batter bowl for another recipe and didn't have any other bowls. She said I could just microwave it in the stainless steel bowl. What? She said it's fine to microwave a stainless steel bowl, just not aluminum or other alloys. I obviously was very skeptical, but she said she'd buy me a new bowl if mine got wrecked, and wasn't concerned about her microwave. So I told her to go for it, and sure enough, it worked fine! I have never heard of this before (for those of you that got the bowls when they first came out, remember the use and care cards said they were microwave safe - I assumed it was just a mistake, wasn't it?, and then they re-sent the cards with that removed).

I would never recommend nuking these bowls, but have any of you ever heard of this? I tried to do a google search to see if there was any proof that this practice was safe, but couldn't find anything.

Diane

P.S. Again, I'm not recommending it, just wondering if anyone else has ever heard of this.
Click to expand...

My microwave has a metal rack and was wondering why it could be microwaved while other metals couldn't. Maybe it is true that stainless steel can be microwaved. I have had metal spark in my microwave before, and didn't think any metal could be microwaved, until I got this new microwave with the rack.
 
What on earth is the PIG? Really struggling with that one, lol. I know, it's probably something obvious? I'm thinking maybe a Product Instruction Guide??
 
4kids4me said:
What on earth is the PIG? Really struggling with that one, lol. I know, it's probably something obvious? I'm thinking maybe a Product Instruction Guide??
Click to expand...
Product Information Guide

My microwave has a metal rack and was wondering why it could be microwaved while other metals couldn't. Maybe it is true that stainless steel can be microwaved. I have had metal spark in my microwave before, and didn't think any metal could be microwaved, until I got this new microwave with the rack.
Click to expand...
It has to do with the type of metal and the amount of metal/size of microwave. I also think that newer microwaves will handle a little metal, unlike the older models.
 
To be on the safe side, I would NEVER put a SS bowl in the microwave. I know we are covered by insurance, but I'd feel horrible if I ruined a host's microwave.
 
I have to say for uses such as softening cream cheese I LOVE using the Easy Reads! It proves to everyone just how great and versatile those little things are! I always sells at least 1 set when I microwave or mix something in them!
 
GourmetGirl said:
I have to say for uses such as softening cream cheese I LOVE using the Easy Reads! It proves to everyone just how great and versatile those little things are! I always sells at least 1 set when I microwave or mix something in them!
Click to expand...

I forget about those! I usually end up softening small amounts in the prep bowls or larger amounts in the batter bowls!
 
I never bring my batter bowls to shows anymore.....they are so darn heavy! I bring the prep bowls, and that sells the whole family of batter bowls. I use the Easy Reads for microwaving stuff, and the SS bowls for mixing.....my kit is so much lighter w/o those batter bowls!
 

Frequently Asked Questions

What are SS Bowls and Batter Bowls?

SS Bowls, or Stainless Steel Bowls, are durable and non-reactive, making them ideal for mixing and preparing a variety of ingredients. Batter Bowls, on the other hand, are typically made from glass or plastic and feature a spout for easy pouring, making them perfect for mixing batters and liquids.

What are the main advantages of using SS Bowls?

SS Bowls are known for their durability, resistance to staining and odors, and ability to withstand high temperatures. They are also lightweight and easy to clean, making them a practical choice for everyday cooking and baking tasks.

What are the benefits of using Batter Bowls?

Batter Bowls are designed with features like measurement markings and pouring spouts, which facilitate precise mixing and easy transfer of batters and liquids. Their transparent material allows you to see the contents easily, helping you monitor mixing progress.

Which type of bowl is better for baking?

It depends on your specific needs. If you frequently mix batters and need a spout for pouring, Batter Bowls are ideal. However, if you require a bowl that can handle hot ingredients and is more versatile for various cooking tasks, SS Bowls may be the better option.

Can I use SS Bowls and Batter Bowls interchangeably?

While you can use both types of bowls for many cooking tasks, they each have unique features that make them better suited for specific applications. It's best to choose the one that aligns with the task at hand for optimal results.

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