Kitchen Bowls

The kitchen is a hive of activity, with a multitude of tasks being carried out simultaneously. These include stirring, chopping and whisking, mixing, blending, pickling and marinating, pureeing and chopping, straining and maturing, and finally cooking, boiling, baking and grilling. In many cases, plastic and stainless steel bowls are used for these tasks, as the sense of the unthinkingly practical often leads us to use one and the same kitchen utensil for meat, dairy products or even ground vegetables. In private households, these products are often mixed together, although in the catering industry they must be stored and prepared separately. To ensure this separation throughout the entire process, cutting boards and knives of different colours are mandatory. With the exception of halal cuisine, kosher food and Hinduism, there is little separation of use outside of professional catering.

As a result, we live with dripping plastic bowls and rust film.

With regard to cutlery and residue on glasses, it should be noted that only home economics schools teach that meat should not be marinated in metal containers, as hot sauces in stainless steel bowls quickly transfer chrome and nickel to the food due to pitting. It is important to note that aluminium, steel and stainless steel are not considered hypoallergenic. Many spices and marinades attack plastics and release harmful substances. It is essential to read the small print of washing-up liquid and understand what is in a washing-up liquid.

This collection of kitchen bowls is dedicated to all those who want to eat healthily and sustainably and are not satisfied with a frozen salad wrapped in plastic from a discount store. Hard porcelain kitchen utensils are hygienic, sterile and corrosion-resistant, making them the superior material choice for many applications.