De Buyer Copper Egg Whites Bowl with Cast product image

De Buyer

De Buyer Copper Egg White Bowl 200mm with Cast Iron Handle

SKU: HZ140

£115.00(£138.00 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 1
  • In the event of equipment failure an engineer will be sent for an onsite repair 1

The De Buyer 200mm copper egg white bowl is a traditional hand-beating bowl designed specifically for whipping egg whites to stiff peaks. It is a specialist piece of smallware with a clear, single purpose — and it does that job particularly well.

Copper has a well-established effect on egg whites during beating. The trace reaction between copper ions and the egg white proteins produces a foam that is more stable, stiffer, and brighter than what is typically achieved in stainless steel or glass. For pastry sections producing meringues, soufflés, or mousses where egg white stability matters, this makes a practical difference to the finished result. The half-round bowl profile is not decorative — it is a functional shape that encourages the whisk to move through the full volume of white with each stroke, reducing the effort needed to achieve full incorporation.

  • Copper construction supports faster, more stable egg white foam
  • Half-round bowl shape encourages thorough, efficient whisking action
  • Cast iron ring handle provides a secure, ergonomic grip during vigorous beating
  • Open rolled edge is hygienic, comfortable to grip, and easy to clean
  • Traditional construction with no complex parts or maintenance requirements

The cast iron ring handle is worth noting — it gives a solid, controlled grip during the dynamic motion of hand-whipping, which matters when working quickly during a busy service or prep period. The open rolled edge keeps the bowl comfortable to hold against the forearm when needed.

At 200mm this is a single-use or small-batch bowl, suited to a pastry section, a smaller kitchen, or as a secondary bowl where output volumes are modest. For higher-volume pastry operations producing large batches of meringue or similar, a larger bowl would be more appropriate. The bowl should be cleaned by hand — avoid harsh abrasives that would affect the copper surface over time.

If you are building out a pastry section and want to talk through what equipment would work best for your setup, the team is happy to help.

Frequently asked questions

Why use a copper bowl rather than stainless steel for egg whites?

Copper reacts with the proteins in egg whites during beating, producing a foam that is more stable, whiter, and stiffer than what is typically achieved in stainless steel or glass bowls. For pastry work where meringue or soufflé texture is critical, this is a practical advantage rather than a purely traditional one.

Is the 200mm bowl large enough for professional pastry production?

At 200mm this bowl is suited to small-batch work — individual portions, small meringue batches, or single-service soufflés. For sections producing larger quantities in a single prep, a bigger bowl would be more practical. It works well as a dedicated single-use bowl in a busy pastry section rather than as a high-volume production tool.

How should this bowl be cleaned and maintained?

Hand washing is recommended — avoid abrasive scourers or harsh chemical cleaners that would damage the copper surface over time. Copper can discolour with use, which is normal and does not affect performance. A light polish with a copper-safe cleaner will restore the finish if appearance matters in a front-of-house or open kitchen setting.
De Buyer Copper Egg White Bowl 200mm with Cast Iron Handle

£115.00(£138.00 inc VAT)

£115.00(£138.00 inc VAT)

The De Buyer 200mm copper egg white bowl is a traditional hand-beating bowl designed specifically for whipping egg whites to stiff peaks. It is a specialist piece of smallware with a clear, single purpose — and it does that job particularly well.

Copper has a well-established effect on egg whites during beating. The trace reaction between copper ions and the egg white proteins produces a foam that is more stable, stiffer, and brighter than what is typically achieved in stainless steel or glass. For pastry sections producing meringues, soufflés, or mousses where egg white stability matters, this makes a practical difference to the finished result. The half-round bowl profile is not decorative — it is a functional shape that encourages the whisk to move through the full volume of white with each stroke, reducing the effort needed to achieve full incorporation.

  • Copper construction supports faster, more stable egg white foam
  • Half-round bowl shape encourages thorough, efficient whisking action
  • Cast iron ring handle provides a secure, ergonomic grip during vigorous beating
  • Open rolled edge is hygienic, comfortable to grip, and easy to clean
  • Traditional construction with no complex parts or maintenance requirements

The cast iron ring handle is worth noting — it gives a solid, controlled grip during the dynamic motion of hand-whipping, which matters when working quickly during a busy service or prep period. The open rolled edge keeps the bowl comfortable to hold against the forearm when needed.

At 200mm this is a single-use or small-batch bowl, suited to a pastry section, a smaller kitchen, or as a secondary bowl where output volumes are modest. For higher-volume pastry operations producing large batches of meringue or similar, a larger bowl would be more appropriate. The bowl should be cleaned by hand — avoid harsh abrasives that would affect the copper surface over time.

If you are building out a pastry section and want to talk through what equipment would work best for your setup, the team is happy to help.