Copper Whipping Bowl by Cuisine Romefort - 3.2 qt

With a 10.2-inch opening and a rounded copper interior, this 3.2-quart whipping bowl offers a useful middle size for hand whisking. Two cast iron handles sit at the rim so the bowl can be steadied while the whisk follows the curve of the sides. The solid, unlined copper body gives the bowl its warm color and traditional pastry-kitchen character.

“I would choose this middle size when there needs to be room for the mixture to grow as it is whisked. A bowl should leave space above the starting quantity, not merely accommodate it before any air is added.”
-Mrs. Mayfair

Product Details

• Material: Solid copper bowl with cast iron handles.
• Measurements: Capacity: 3.2 qt; Rim diameter: 10.2 in.; Body height to rim: 4.92 in.; Overall span with handles: approx. 12.8 in.; Weight: 3.1 lb.
• Included: One whipping bowl.
• Design & Use: Medium 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.