![]() I have a couple of huge ironstone bowls for rising yeast doughs. ![]() It is just the right size and cools rapidly in the fridge. I still use the largest of the "primary colors set" made by Pyrex beginning in the 50s, for gelatine or Jello salads. ![]() Ditto Anchor Hocking, Corning, and so on. I have several sets of Pyrex bowls, various shapes, colors and patterns which I use for certain tasks. However the rubber is now hard and no longer is non-skid. They were the first bowls I ever saw with a rubber ring on the bottom. Except for a small chip in the rim on the smallest, they are in perfect condition. I also have a set of the melamine type bowls - bright orange - made in Denmark by Rosti which I bought in 1968. I get them at Star Restaurance supply () because they tend to "walk away" at neighborhood gatherings and I don't want to lose expensive ones. The larger ones are great for mixing salads in big batches, and for nesting smaller bowls in crushed ice. The wider, shallower (thinner and less expensive) bowls in stainless also have their uses. ![]() They can take a beating, do not dent easily, even with being dropped on a concrete patio and clean up easily. I reccomend them heartily for general kitchen work whether homemaker or pro. The large set has 6 bowls from small to huge. The newer ones even have a rubber ring around the bottom that makes them non-skid. The heavy, deep, stainless bowls sold at Costco or Sam's Club are excellent. ![]()
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