Copper Whipping Bowl by Cuisine Romefort - 1.5 qt

This 1.5-quart copper whipping bowl brings the rounded form of a traditional pastry bowl to a smaller preparation. Its 7.9-inch opening and curved interior leave room for a hand whisk, with two cast iron loop handles for steadying the bowl. Formed from solid copper, the unlined vessel makes a compact addition to a kitchen where the right-sized tool is often more useful than the largest one.

“For a small whisked preparation, I like a bowl that keeps the mixture gathered beneath the whisk. This compact size offers that control without the broad reach a much larger bowl would require.”
-Mrs. Mayfair

Product Details

• Material: Solid copper bowl with cast iron handles.
• Measurements: Capacity: 1.5 qt; Rim diameter: 7.9 in.; Body height to rim: 4.53 in.; Overall span with handles: approx. 11 in.; Weight: 2 lb.
• Included: One whipping bowl.
• Design & Use: Small rounded whipping bowl with two cast iron handles; unlined copper food-contact surface.
• Made in France.

Care & Ownership

Wash by hand with warm water, mild dish soap and a soft sponge, then rinse and dry thoroughly, including the cast iron handles. Do not put in the dishwasher or leave soaking. Before whisking, make sure the interior is clean and free of polishing residue; for egg whites, it should also be free of grease. Keep acidic ingredients such as citrus juice, vinegar and cream of tartar out of the unlined bowl. Transfer the finished mixture promptly rather than storing it in copper.

Copper darkens naturally with use. To restore its brightness, use a copper polish suitable for cookware or the maker’s lemon-and-fine-salt method on a soft sponge; rinse away all residue and dry promptly. Keep copper polish off tin-lined interiors and follow the polish directions for food-contact surfaces. Avoid abrasive pads. Store dry, with a soft cloth between nested bowls.

Maker / Heritage

Cuisine Romefort grew from Benoît Romefort’s work at the sharpening wheel. Trained in Thiers, France, he spent years sharpening knives for home cooks and professional chefs in his Berlin shop before developing the family brand with his son Marc. That close attention to working tools carries into the cookware: solid copper discs are spun into shape through rotation and pressure in France, giving each vessel a body of copper rather than a decorative copper coating. The collection keeps the traditional distinction between unlined specialist pieces and tin-lined cooking vessels, allowing the tool to be chosen for the way it will be used.