Just switched from glass to metal bowls for whipping egg whites and it made a bigger difference than I expected

Used plastic for years and could never get stiff peaks in humid weather, but after a baker at a shop in Austin told me plastic holds grease residue back in March I tried stainless and now I get peaks every time even on rainy days, has anyone else noticed this or is it just me?

2 comments

2 Comments

noah2489h ago

Aw man, I had the same exact problem. Switched to stainless steel bowls last year and it's night and day for meringues. I actually scrub my plastic bowls with vinegar now before using them for eggs but still never get the same results. Metal just stays cleaner somehow.

jake_dixon1h ago

And honestly, even after scrubbing plastic bowls with lemon juice and salt, I still get that weird greasy film that kills egg whites every single time. Metal bowls just don't hold onto oil the same way no matter what you do. Plus I swear metal bowls chill down faster when you stick em in the fridge before whipping cream or eggs. I ended up buying a set of nesting stainless bowls and tossed most of my plastic ones except for random prep stuff. The price stings a little up front but they'll last forever and you never have to question if they're actually clean enough for meringues again. Once you go metal you kinda wonder why you fought with plastic for so long.