Swedish Stainless Steel Mixing Bowl, 8L

SKU

BB-3250

In stock

£30.04 £25.03

Our 8 litre mixing bowl made from 18/10 Swedish stainless steel. Beautifully made with a flat bottom for stability, finger-width flanged lip, they are easy to handle and easy to clean. The gradual taper means that they can easily be used on a pan as a bain marie.

18/10 stainless steel means that it contains 18% chromium and 10% nickel, which is top quality of stainless steel cutlery and utensils, being very strong, resistant to corrosion and difficult to deform, even rolled to bowl thicknesses. 18/10 is "austenitic" which means that it is not (very) magnetic due to the high proportion of nickel.

The 8 litre bowl measures diameter 340mm by 175mm high.

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Recipes and Guides

Cinnamon Buns

Pip Lloyd

Cinnamon Buns I have trialled a fair few cinnamon bun recipes, this is my favourite! They are a wonderful brunch showstopper, sweet, sticky and great warm fresh from the oven. This recipe could be achieved with a few final shape options, you can roll up your plait and place in a muffin tin as the recipe suggests. This keeps the cinnamon butter confined in the bun shape, making a taller knot ... Read more

Molasses Ginger Loaf

Pip Lloyd

Molasses Ginger Loaf This Molasses Ginger Loaf is super easy and speedy too! Decorate as you like, but I love the contrast of the dark ginger cake with the pure white icing with a bright lemon sprinkle! A lot of ginger loaf cakes use black treacle or golden syrup, but this recipe uses molasses instead. The molasses add a depth of rich flavour without piling in quite as much sugar. ... Read more

Spiced Carrot Cake Loaf

Pip Lloyd

Spiced Carrot Cake Loaf This Spiced Carrot Cake Loaf is full of flavour, thanks to the well-balanced blend of spices. The combination of cinnamon, nutmeg, ginger and cloves enhances the natural sweetness of the carrots, creating a subtly spiced, delicious taste. The cake has a soft, moist crumb, that holds together well whether cut into thick or thin slices. Topped with a smooth cream cheese ... Read more

Dan Lepard's All Butter Scones

Dan Lepard

Though it may seem strange to be using a bread flour in something as light and delicate as a scone, it really helps to give the crumb lightness. What’s known as “plain flour” can be made from any quality of grain, better suited to making soft cookies and brownies, whereas strong flour requires the millers to buy and mill high-quality wheat which is what cake makers and bread ... Read more

The Best of British with Cheddar Cheese Scones

Dan Lepard

Here’s an idea: when you make these flavour-packed cheddar cheese scones, try to bring together ingredients from all over Britain, or wherever you live. At BakeryBits we’ve championed small British producers for over a decade, and in this recipe you get to show off the best that independent millers, farmers and artisans offer. Because The Best of British with Cheddar Cheese Scones ... Read more

Victoria Butter Sandwich Cake Recipe

Dan Lepard

Here you have a Victoria Butter Sandwich Cake Recipe - a rich butter cake recipe with a delicate soft crumb, suited to layers cakes and loaf cakes as the texture is somewhere between a pound cake and the more delicate genoise sponge. Very easy to make, and a great cake to wake up and suddenly choose to make as you don’t need to have butter at a soft room temperature. For more on the unusual ... Read more

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Swedish Stainless Steel Mixing Bowl, 8L

Reviews

Recipes and Guides

Posts