Mixing Bowls and Measuring Cups

Dry cups, liquid cups and spoons: why they differ

Dry measuring cups come in nested sets and are filled level to the rim, then scraped flat. A liquid measuring cup has a spout and markings below the rim, and is read at eye level on a flat surface. Spoon sets cover small amounts, usually from a quarter teaspoon to a tablespoon, and some carry metric sizes such as 15 milliliters, which equals a tablespoon. Magnetic sets nest or snap together. Metric markings help with recipes in milliliters, so check for both units on the handle or body.

Bowl capacity in quarts, and what the bowl is made of

Mixing bowls are sized in quarts or liters: 3.5 to 4.25 quarts handle a batch of cookie or cake batter, and a 5 quart or larger bowl suits bread dough or whipping egg whites. Stainless steel is light, cools quickly and suits whisking; glass is heavy, microwave safe and does not stain; plastic and silicone are light and nest, but may hold odors. Non-slip bases and pouring spouts help. Portion cups in clear polypropylene are a prep aid, and lids are sold to match.

Questions about Mixing Bowls and Measuring Cups

Can I measure liquids in dry measuring cups?

You can, but it is less accurate, because a dry cup filled to the rim spills when moved. Use a spouted liquid measuring cup, read the line at eye level on a flat surface, and keep dry cups for flour, sugar and other solids.

What size mixing bowl do I need?

A 3 to 4 quart bowl covers most cake and cookie batters. Add a larger bowl of 5 quarts or more for bread dough or whipping, and a small one for eggs and sauces. Nested sets give a range in one cupboard space.

Are stainless steel or glass bowls better for mixing?

Steel is light, unbreakable and quick to chill for whipping cream. Glass is heavy, steady on the counter and microwave safe, which suits melting butter. Plastic is light but can hold fat and odors. Pick by the main jobs you do.