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Growing up in Cleveland, Kristina Cho spent all year looking forward to the rare and special occasions when her family would pile into the car to make the drive to cities like Chicago and Toronto. The highlight of every trip was getting to visit a Chinese bakeshop, its glass cases housing all shapes and flavors of buns, breads, and cakes—foods that were indulgent for Cho and nostalgic for her grandparents, who moved to Cleveland from Hong Kong in the 1960s. These visits inspired in her a lifelong love for North America’s Chinese bakeries and cafés and the treats those shops offered. 

In Mooncakes & Milk Bread, this month’s selection for the SAVEUR Cookbook Club, Cho teaches readers how to recreate treats like pineapple buns and almond cookies, introducing U.S. audiences to the flavors and techniques of Chinese-style baking. Across more than 80 recipes (which she also photographed), the self-taught baker behind the blog Eat Cho Food explains how to expertly pleat dumplings, shape mooncakes without a mold, and infuse cream fillings with tea, so readers can channel the joys of Chinese bakeshops in their home kitchens.

Though Cho’s collection has plenty of oven-baked goodies, not every dish requires an appliance—the book also pays homage to steamed buns, stovetop jianbing, and tea drinks. Many of the recipes also weave in American flavors, creating inventive mash-ups like Thanksgiving-leftover gua bao, everything-bagel bao, and bacon and kale potstickers.

Throughout Mooncakes & Milk Bread, Cho also shines a light on the inspiration behind her book, immigrant-run Chinese bakeshops such as Eastern Bakery in San Francisco and Ray’s Cafe & Tea House in Philadelphia, and shares the histories of how they became neighborhood fixtures. “Chinese bakeries are not something to be ‘discovered,'” writes Cho. “They are not something new and trendy, but a beautiful facet of Chinese American life. Chinese bakeries have been around for a long time and deserve time in the spotlight.” I spoke with Cho about what these cherished spots mean to the Chinese American community, how her family’s tastes influence her in the kitchen, and why Chinese-style baking is more approachable than many may think.

The following has been condensed and edited for clarity.

When did you fall in love with baking?

In middle school, I was very much into watching Food Network and getting cookbooks out of the library, and teaching myself how to make cheesecakes or chocolate chip cookies. Those were things that my family didn’t necessarily know how to make on their own. It was the only time I ever found peace and quiet in the kitchen—because if I was like, “Oh, I’m going to make dumplings,” I would have three opinions in there, telling me I should do this or do that. But with a cheesecake, I was just by myself, forming my own opinions and techniques based on what I was reading. That’s kind of how I cultivated my own personal love of baking—because it was my own thing.

What do you remember about going to Chinese bakeshops and cafés as a child?

We had a very teeny tiny Chinatown in Cleveland, but we didn’t have a Chinese bakery for a long time. As a kid, when we would road-trip to Toronto, which had a much larger Chinatown, our trips were always book-ended by going to a Chinese bakery. It was such a strong craving. And there’s that nostalgia factor for me now—I think a lot of people have these really warm, pure memories of going to these places as children and picking a bun.

What was your go-to selection?

Everyone in my family had their favorite bun, whether it was a pineapple bun or a cocktail bun or an egg tart. My favorite growing up was always the hot dog buns. As a kid, you’re just like, “Yeah, if I can pick anything I want, I’m going to pick the one with a hot dog in it.” 

Are the Chinese bakeries in America similar to ones found in China?

The Chinese bakeries that are in America are definitely modeled after the Hong Kong-style bakeshop, which my dad always describes as a Western-style bakery because it has so many influences from British culture. There’s this blending of different cultures and techniques, which are then infused with elements of the Chinese palate—things not being too sweet, different fruits and custards and stuff. That same approach is happening in America, where the offerings are constantly evolving to include different international Asian flavors. They’re definitely on the pulse of flavor trends, incorporating things like ube and matcha and experimenting with croissant dough. Obviously, America is so big, and there’s also so many different communities of Asian-Americans that these bakeries cater to. I wish I could visit some in, like, Texas, to see how maybe that Southern culture influences Chinese baking.

Why did you want to teach home bakers to recreate these bakeshop items at home?

Baking in America has been quite Eurocentric, and I wanted to allow for another facet of baking to be in the spotlight. Actually, Chinese baking isn’t necessarily so different—there are so many commonalities. One of my biggest goals was to demystify Chinese baking for the overall baking community and show people that there are a ton of similar techniques. For a lot of the classic recipes, like the pineapple buns, you do not need a single ingredient that you can’t find at a conventional grocery store in America. I think people will be surprised by how approachable it is.

Also, my hometown of Cleveland only got a single, stand-alone Chinese bakery a few years ago. Whenever I traveled home for an extended period of time, I would spend hours, if not days, dedicated to recreating my family’s favorite Chinese baked goods. I realized that this is the case for a lot of people—not everyone lives within a few blocks of an excellent bakery with fresh buns, so I wanted to teach everyone how to make their favorites at home.

Would you say baking is relatively less common in Chinese kitchens?

Home baking is not a super strong tradition yet in Chinese culture; for a long time, most households didn’t have ovens. There’s a very strong culture of cooking obviously—like, you always hear about families making dumplings when they’re all together. But baked goods were usually reserved for trips to the bakery, to get something that you can’t necessarily make yourself, and that kind of holds a special place in people’s memories. But I think now, with a lot of people dabbling in making their favorite baked goods at home, that culture will kind of change, and I think it will only strengthen people’s appreciation for these Chinese bakeries. They will understand how much labor and craft actually goes into making their favorite buns.

You mention in Mooncakes & Milk Bread that the Chinese palate tends to prefer desserts that are not cloyingly sweet. How did this influence your recipe development?

When my family would taste my baking experiments, the biggest compliment was, like, “Oh, it’s not too sweet.” In Chinese baking, sweetness often comes from natural flavors. With whipped-cream-and-fruit cakes, you rely a lot on in-season, ripe mangoes and berries, and the sweet but complex flavors of honey. I see a lot of focus on nuts and seeds, too—sesame seeds, of course, and almonds and walnuts. I think that nutty, earthy flavor complements the subtle sweetness in buns and cakes.

Your family owned a Chinese restaurant. How did they inspire the recipes in your book?

There’s always some connection to my family in almost every recipe. The curry chicken puffs, for example, are pretty typical of Chinese bakeries, but the filling in my recipe is inspired by one of my favorite weeknight dinners that my mom makes, which is a curry chicken that’s a little sweet and has coconut milk in it. I wanted to encapsulate those flavors in the filling of this curry chicken puff. With the char siu bao, which is iconic, I tried to mimic the flavors that my grandpa put into his barbecue roast pork. I have a lot of memories of dinners I’ve had growing up, and I tried to subtly put them into the recipes in the book.

Why was it important to you to spotlight actual bakeshops and cafés in the book?

I wanted to add a level of humanity to my book in a way, because I think I had the unique challenge of writing the first book about Chinese baking. I knew there was going to be a large audience out there that had probably never set foot into a Chinese bakery before. I wanted them to still get a sense of the culture and the amount of effort it takes to operate these establishments. In Los Angeles, Phoenix Bakery has been there since, like, the inception of Chinatown. At Fay Da in New York City, the founder’s children have stepped up to help continue the business. It was really important to me to tell the stories of how these immigrant families chose baking as a career path and dedicated their lives to making really delicious baked goods that make people happy.

What is a recipe you’ll be making this Lunar New Year?

Cooking for Lunar New Year is all about symbolism and wishes of good fortune for the year ahead. My grandma makes fa gao, or prosperity cakes, every year because they blossom as they steam. The taller they bloom and burst, the more prosperity you will have!

Recipes

Fa Gao (Steamed Cupcakes)

Get the recipe >

Fried Sesame Balls With Sweet Red Bean Filling

Get the recipe >

The post Mooncakes & Milk Bread Author Kristina Cho Celebrates Chinese-Style Baking appeared first on Saveur.

Your recipe may be tested and your ingredients top notch, but if your cooking tools aren’t up to scratch you might find yourself disheartened by a burned, unevenly baked, or otherwise ruined batch of treats. Quality cookie sheets are kitchen essentials that help cookies, scones, biscuits, and the like bake evenly and release with ease—no sticking, no scraping, and come cleanup time, no scrubbing.

While the terms “cookie sheets” and “baking sheets” are often used interchangeably, they’re not, in fact, the same. Sure, they’re both rectangular metal pans made for use in the oven, but cookie sheets typically have just one raised edge so that cookies can easily slide off the opposite side of the pan, whereas baking sheets are rimmed. The bonus? A bit of extra surface area to space out cookies, important to helping them develop the right shape as they spread, without conjoining. Read on for the features to look for in these baking basics, expert advice for choosing, using, and maintaining them, and our guide to the best cookie sheets you can buy.

• Best Overall: USA Pan Bakeware Cookie Sheet
• Best Value: Vollrath Wear-Ever Cookie Sheet Pan
• Best Edgeless: Good Cook AirBake Nonstick Cookie Sheet
• Best Half Sheet Pan: Sur La Table Platinum Pro
• Best Splurge: Williams Sonoma Goldtouch Pro Nonstick Cookie Sheet

Features to Consider When Buying a Cookie Sheet

Material and Heating Capacity

The two most common materials for cookie sheets are uncoated aluminum and nonstick-coated steel—both have pros and cons. Aluminum heats and cools quickly, a plus when you wish to bake and serve in a hurry. As a lighter metal, however, aluminum can dent, scratch, and warp with use. Steel cookie sheets take longer to heat up, but they’re great at retaining and distributing heat. Newer to market are pans with a ceramic coating, which gives metal bakeware a smooth, super-hard nonstick surface.

Durability

Durability is a definite must if you’ll be using the sheet regularly (and you may already know how addictive baking cookies can be!). “Choose a hefty sheet,” advises David Barrette, owner of Main Street Kitchens in Hanover, New Hampshire, and Executive Sous Chef at the Hanover Inn. “Avoid anything that feels flimsy.” You can gage the thickness well by feel; if you are shopping online, this is measured by gauge. A higher gauge indicates lower thickness, and a lower number is a good sign of a sturdy pan that won’t warp, and will keep your cookies shaping up nice and evenly. 

Our Top Picks

Best Overall: USA Pan Bakeware Cookie Sheet

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USA Pan has been manufacturing high-quality bakeware in the USA for over 50 years, and the company’s cookie sheet upholds the tradition. It’s constructed from heavy-gauge aluminized steel for great heat distribution, strength, and durability. A patented silicone coating provides quick, easy release of baked goods and also makes cleanup painless. Steel wire rims help prevent the sheet from warping, even after years of regular use.

One extra feature that pros appreciate? “The sheet looks flat but has tiny ridges that help with its nonstick property,” says Barrette. “Allowing a little bit of air underneath helps achieve a great crispness factor when baking.” Another plus, he adds: “It’s made in the US—a product you can feel good about using.”

Best Value: Vollrath Wear-Ever Cookie Sheet Pan

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For bakers on a budget, this Vollrath cookie sheet combines quality and affordability, and also boasts a unique design. Unlike standard cookie sheets, this pan has two curved edges on the short sides for an easy two-handed grip going in and out of the oven. The two long sides have no lip so cookies can slide off smoothly.

The heavy-gauge aluminum cookie sheet heats fast and evenly to deliver a gorgeous golden-brown bake. Created for commercial kitchens, the pan is extremely durable, but the company recommends hand-washing for best results.

Best Edgeless: Good Cook AirBake Nonstick Cookie Sheet

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Need to bake cookies quickly? Consider this Good Cook insulated pan. Rimless cookie sheets allow for maximum airflow inside the oven, and this model boasts Micro-Dome technology, which the company claims can “decrease bake times by up to 15 percent over traditional insulated bakeware.”

Each insulated pan is composed of two heavyweight aluminized steel sheets with a nonstick surface surrounding a layer of air. This composition not only bakes faster but also makes for better browning without burning. Cookies typically turn out crisp on the outside and moist on the inside.

Best Half Sheet Pan: Sur La Table Platinum Pro

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Those in the market for an all-purpose pan that can bake beautiful cookies might approve of the Platinum Pro. Developed in partnership with cookware retailer Sur La Table and manufacturer USA Pan, the commercial-quality half sheet pan seriously delivers in terms of performance and durability.

Thick aluminized steel offers superior heat transfer as well as corrosion and rust resistance. Steel wire is added to pan rims for extra strength and resistance to warping. A slightly textured surface allows even airflow under baked goods for that must-have golden-brown exterior, and an eco-friendly nonstick silicone coating helps cookies release with ease—though you will need a spatula, since the pan’s four edges impede slide-off removal.

Best Splurge: Williams Sonoma Goldtouch Pro Nonstick Cookie Sheet

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Bakers ready to upgrade their cookie game should consider this premium product. This cookie sheet is American made of aluminized steel to promote consistent results with even baking and beautiful browning. Its Goldtouch® Pro nonstick coating promises 70 percent better food release than standard nonstick surfaces, enabling quick cleanup and more abrasion resistance.

The 18-inch-by-14 inch dimensions make it a bit larger than other cookie sheets, which means extra surface area to space out batter—and less chance of accidentally conjoined cookies! It also boasts an easy-grip handle, and it’s dishwasher safe.

Ask the Experts

How do I clean a cookie sheet?

Even with a nonstick coating, cookie pans will require cleanup, so keep that in mind before plopping batter onto the sheet. “Use parchment paper or a Silpat—a mat made of food-safe silicone and a fiberglass mesh—to make cleaning up much easier,” advises Fahr.

If putting dough directly on the cookie sheet, consider hand-washing for best results (even if the manufacturer claims the product is dishwasher safe). Barrette recommends cleaning with hot water and a soft sponge. “Try not to scrub with anything too abrasive, which could harm the coating,” he says.

Are aluminum baking cookie sheets safe?

Although worries about aluminum toxicity persist, research has found that the amount of aluminum that leaches into food from cookware is minimal. Plus, studies show that consuming a trace amount of aluminum is not harmful. Still, “if bakeware is tarnished or peeling, stop using it, or top it with parchment paper—the perfect buffer to protect both your pan and your food,” says Barrette.

The post Graduate from Home Cook to Serious Baker with the 5 Best Cookie Sheets appeared first on Saveur.

In some ways, buying your first roasting pan is like a rite of passage into adulthood. Sure, maybe you dabbled with boxed cake mix and tin pans in college, but you probably weren’t roasting a whole chicken for your roommates. Committing to buying a roasting pan—that 16-inch, heavy-duty kitchen workhorse—means you’ve officially arrived in the culinary world. You’re ready to baste that Thanksgiving turkey, or host a dinner party where your main course is so pretty it doubles as a centerpiece. (Rack of lamb, anyone?)

But where to begin? Your budget, aesthetic, and what you like to roast—be it a whole head of cauliflower or a rosemary-rubbed beef tenderloin—will all help determine what pan is perfect for you. We’ve done the research and found six high-performance pans that will please any type of cook. Read on for our guide to the best roasting pans.

• Best Overall: Cuisinart Chef’s Classic Stainless Roaster
• Best Value: Circulon Nonstick Roasting Pan
• Best Splurge: All-Clad Stainless-Steel Flared Roasting Pan
• Most Instagram-Worthy: Le Creuset Enameled Cast Iron Roaster
• Best Eco-Friendly: Food52 x GreenPan Roasting Pan
• Best Nonstick: Calphalon Contemporary Nonstick Roasting Pan

Features to Keep in Mind

Material

Unlike most other cookware, there is a clear favorite material for roasting pans. “I think stainless steel is the way to go,” says chef and cookbook author Joshua Weissman. “It can handle pretty much any temperature, it’s hyper durable, super long-lasting, and it develops a beautiful fond for deglazing and making the greatest gravies of all time.” Many home chefs will also have an enameled cast-iron roasting pan, as they are not only incredibly durable, but look gorgeous on a table.

There are also definitely materials to avoid: “If you use a lightweight roasting pan,” like aluminum, “it will likely buckle under the heat, and also not cook evenly,” says Amy Brandwein, chef and owner of Centrolina and Piccolina in Washington, D.C. “And aluminum can also react poorly and transmit strange flavors to your food.”

Size

“A roasting pan needs to comfortably fit in your oven,” says chef Felipe Donnelly of Colonia Verde and Disco Tacos in New York City. “It should be big enough to fit a turkey, but small enough to have ample breathing room in your oven. About 16 inches is ideal for most ovens.”

Accessories

Most—but not all—roasting pans will come with a rack. These are necessary for your yearly turkey, of course, but also for roasting whole chickens or any other large meat dish where it would be helpful to have the heat circulate underneath it. Racks also allow juices to drain easily from meats as they’re cooking, making starting your gravy a breeze. And here’s a tip from chef Christine Lau of Kimika in New York City: “Put some tasty bits underneath your meat to catch the drippings and roast them. Then, you have potatoes or a root vegetable hash that’s covered with turkey jus or ribeye drippings.” Drool.

And don’t worry if your roaster doesn’t come with a lid: “Lids are completely optional,” says Weissman. Lids help trap steam, which can keep roasts moist, but will ultimately prevent a nice crust from forming. “They are helpful for braises, but honestly, I rarely use them. I typically use my Dutch oven for that purpose.”

Our Top Picks

Best Overall: Cuisinart Chef’s Classic Stainless Roaster

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With a 4.8 out of 5 rating on Amazon and over 3,500 reviews, this is one of the best-selling roasters on the site. We love it for its sleek design and durability. It features stainless, triple-ply construction; sturdy, riveted handles; and a stainless-steel rack to allow heat to circulate better while roasting. It can handle anything from a large turkey to slow-roasted root vegetables with ease, but it’s also perfect for searing foods on a stovetop. Plus, the price point makes it more accessible than other high-end models.

Best Value: Circulon Nonstick Roasting Pan

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At just $40, this pan packs a serious punch: It’s nonstick, heats up quickly and evenly, and has a lifetime guarantee. It’s also an Amazon bestseller, with a superb 4.8 rating out of 5 and over 5,300 reviews. Other smart features include a U-shaped rack that hugs that side of the pan instead of resting on the bottom; an oversized, 17-inch length that can accommodate extra-large roasts; and extra-wide handles for secure, comfortable gripping. Just note that this pan (and all nonstick pans) should be hand-washed to preserve its nonstick coating.

Best Splurge: All-Clad Stainless-Steel Flared Roasting Pan

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All-Clad is the go-to cookware choice for professional chefs the world over—and for good reason. “They are hands-down the most durable stainless steel brand,” says Lau. “I’ve had All-Clads that have been used 20-plus years with high volume at restaurants (an infinite amount more times than any home cook will ever use) and they’re still as good as new. Whatever All-Clad you buy will for sure last a lifetime—and maybe even generations.” We like this model for its fast, even heating; durable, three-ply construction; its seamless transition from oven to stovetop; and its lifetime warranty. The standard roaster is just over 16 inches in length, but it also comes in an extra-large size for feeding a crowd, which clocks in at nearly 19 inches—big enough to fit a 25-pound bird.

Best Cast-Iron: Le Creuset Enameled Cast Iron Roaster

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You won’t find a more iconic or prettier pan than Le Creuset’s popular roaster. “Let’s just say this: Just like the rest of the cooking and chef community, I’m a simp for Le Creuset,” says Weissman. “I’m not immune to the gorgeous design and hypnotizing color. It’s insanely durable, can handle anything you put in it, and it retains heat beautifully.” You can also use it on virtually any cooking surface, from an induction oven to a grill, plus it’s safe for use with metal utensils and the dishwasher. And, of course, it comes in Le Creuset’s signature series of eye-catching colors.

Most Instagram-Worthy: Food52 x GreenPan Roasting Pan

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This sage-blue roaster with brass-coated, stainless-steel handles is practically made for showing off, and it performs terrifically as well. And since it’s a collaboration with GreenPan, it’s eco-friendly too, without sacrificing quality or style. Thanks to its Thermolon ceramic coating, this pan is not only super nonstick, but free from many of the undesirable chemicals that other nonstick pans often use, like PTFE, PFOA, PFAS, lead, and cadmium. The hard anodized reinforced body also means this model is insanely durable (and dishwasher safe!), plus oven-safe to a whopping 600 degrees. It also comes with a rack. What’s not to love?

Best Nonstick: Calphalon Contemporary Nonstick Roasting Pan

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Trying to chip burnt bits of meat off the bottom of your roasting pan is no one’s idea of a good time. That’s why a sturdy, nonstick roasting pan can be a necessary tool in your kitchen lineup. We love Calphalon’s because its coating is a multi-layer nonstick, making it more durable and better performing than your average pan. Plus, unlike other brands of nonstick, its heavy-gauge aluminum interior body is dishwasher safe. This model also comes with handy stainless steel rack lifters, plus an injection baster to help your meat reach its juiciest potential. 

Ask the Experts

What’s the difference between a roasting pan and a baking pan?

“Baking pans tend to be smaller and have shorter walls,” says Lau. “They can be used for baking cakes and casseroles, and come in ceramic and glass versions as well as stainless steel. Roasting pans,” on the other hand, “tend to be larger, heavier, and have two handles to help with moving the pan in and out of the oven.”

Should I add liquid to my roasting pan?

Sometimes, when roasting with a rack, it can be helpful to add a liquid, like water or stock, to your pan. “It’s all dependent on what you are cooking, but adding water can help with steaming or braising,” says Donnelly. “It also helps in rendering fat better and faster, which in turn means a crispier skin with your chicken, for example.”

What size of a roasting pan do I need for a turkey?

Turkeys come in a variety of sizes, and it all depends on how many people you want to feed. For birds up to 20 pounds, which would feed 12-14 people, “a 16-inch, large stainless steel roasting pan with a V-rack is going to be your ideal choice,” says Weissman. If you expect to feed more people on the regular, you may want to opt for a slightly larger model.

The post The 6 Best Roasting Pans for Everything From Whole Birds to Glazed Hams appeared first on Saveur.

A solid set of mixing bowls is somewhere near the top of the list of kitchen essentials every cook must have. You can use these versatile vessels to whip up batters, toss salads, rise doughs, marinate meats, or blanch vegetables. Coming up with uses for them is easy—but choosing the right one for you can be a little trickier. Do you prefer the sleek look of stainless steel? Or is durability more important? To help narrow your choices down, we’ve compiled our favorite bowl sets, ranging from the eco-friendly to the easy-on-the-wallet. Read on for Saveur’s list of the best mixing bowls for 2021.

• Best Overall: Cuisinart Stainless Steel Mixing Bowls with Lids
• Best Value: FineDine Stainless Steel Mixing Bowls Set
• Best Plastic: OXO Good Grips 3-Piece Mixing Bowl Set
• Best Glass: Pyrex Smart Essentials 8-Piece Mixing Bowl Set
• Best Stainless Steel: OXO Good Grips 3-Piece Stainless Steel Mixing Bowl Set
• Best Eco-Friendly: Bamboozle Bamboo 7-Piece Nesting Bowl Set
• Best Stoneware: Farmhouse Pottery Pantry Mixing Bowls

Features to Keep in Mind When Shopping for Mixing Bowls

Materials

Stainless steel is the most versatile. “I think it’s the all-around best for mixing bowls because it will either cool down quickly or warm up faster when needed; it’s a sturdy material,” says Chef Tab Volpe, corporate pastry chef for the Barbara Lynch Collective. Glass and ceramic are obviously more breakable, but they do retain heat better than metal, and some chefs prefer their heftier weight. Plastic mixing bowls rack up points for being virtually unbreakable and—thanks to their smooth sides—are often the choice for those working with chocolate or batters. And while wood bowls certainly lend a charming, old world aesthetic, most can’t go in the dishwasher and must be oiled regularly to maintain their appearance. For those reasons, they’re better for serving than for actual prep work.

Size and Shape

Forget those gimmicky-shaped bowls: you need a circular bowl for easy stirring or whisking. As for sizes, a standard small 1.5-quart to 3-quart bowl is ideal for mixing dry ingredients in small quantities; a medium 5-quart option is a go-to for everyday cooking; and a large 8-quart bowl is best for whisking eggs or prepping large quantities.

Appliance Compatibility

“With a hand mixer, it’s good to have a bowl with a steeper slope on the side, similar to the bowl of a standing mixer,” says Caitlin Dysart, pastry chef at Centrolina and Piccolina in Washington, D.C. “That way, your hand mixer can have traction in the material you are mixing.” Most stand mixers feature glass or steel bowls, but any durable bowl should be able to handle the whizzing of a hand mixer.

Our Top Picks

Best Overall: Cuisinart Stainless Steel Mixing Bowls with Lids

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Cuisinart’s three-piece set enjoys near-universal acclaim. We’re fans because these bowls are so versatile: they are freezer- and refrigerator-safe, made of durable stainless steel, and even come with lids that make storage a snap. They’re also deep enough to handle a hand-mixer without overflowing. And don’t worry if you’re lacking in kitchen cabinet storage: the three bowls nest inside one another easily, so they take up very little space.

Best Value: FineDine Stainless Steel Mixing Bowls Set

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For under $25, you can scoop up this set of six stainless steel bowls, ranging in size from 3/4-quart up to an 8-quart size. The steel is odor-, taste-, and stain-resistant, which means you can go from Caesar salad to chocolate pudding without worrying about any contamination. And, since they’re metal, they’re extremely durable: not only shatterproof, but freezer- and dishwasher-safe. We also like the wide rim, which is easy to grip and great for spill-free pouring.

Best Plastic: OXO Good Grips 3-Piece Mixing Bowl Set

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This BPA-free set from OXO is ideal for the clumsier among us. Not only is there a handy rubber grip on the lip of each bowl, but the bottoms of the bowls are coated with a non-skid material, which means even when you’re mixing on a tilt, they won’t fly out from under you. They also have steep sides for mess-free hand mixing.

Best Glass: Pyrex Smart Essentials 8-Piece Mixing Bowl Set

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Multi-purpose kitchen tools are every cook’s dream, and this Pyrex set goes the extra mile. Not only are they perfect for mixing up whatever you’re cooking, they’re also sleek enough to use as serving pieces, and have color-coded lids that make storing leftovers easy. The non-porous glass is also safe for use in dishwashers, ovens, microwaves, refrigerators and freezers—a true kitchen workhorse.

Best Stainless Steel: OXO Good Grips 3-Piece Stainless Steel Mixing Bowl Set

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While stainless steel bowls conduct heat extremely well, the downside is that they can get very hot or cold to the touch. OXO solved that problem by adding an exterior plastic coating to their stainless steel bowl set, which protects your hands from extreme temperatures. Other clever innovations include a non-skid bottom to keep it from slipping and secure nesting for easy storage.

Best Eco-Friendly: Bamboozle Bamboo 7-Piece Nesting Bowl Set

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Environmentally friendly and sturdy are not always two descriptors that go together, but you’ll find both of these attributes in Bamboozle’s bamboo bowls. The set of seven is made out of post-industrial bamboo fiber and durable enough to be washed in the dishwasher. But we also love these bowls because they’re beautiful; the muted color palette of the pieces make them a showstopper on a tablescape.

Best Stoneware: Farmhouse Pottery Pantry Mixing Bowls

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Stoneware pieces aren’t the kind of mixing bowls you’d necessarily carry around the kitchen while whisking, but there’s something to be said for a hefty bowl. They’re incredibly stable—even when mixing something like a thick brownie batter—and, like this set from Farmhouse Pottery, they’re pretty enough to leave out as decor. We especially love these bowls because of the clever, hand-shaped pour spout, which makes transferring batters a breeze.

The post The Best Mixing Bowls to Replace Your Old Mismatched Set appeared first on Saveur.