[Sca-cooks] copper bowls (was whipping egg whites)

[ruadh]

>Is this a different gauging system than is used for steel? If not, 22
>gauge isn't even close to 1/4 inch thick; more like 1/6 of that. Or, to
>put it another way, your typical stainless steel mixing bowl might be 22
>gauge, a heavy one might be 18 gauge, but that's nothing like 1/4 inch
thick.

12 and 14 gauge are the wire sizes most kitchens electrical outlets are
wired with. still not 1/4. that wire size [1/4"] would be more the size of
the wires used to bring power from the pole to the house [ "00" and "000"] .

>Yeowza???  And why would anyone want a 1/4" thick sided bowl?  That would
>be hell to lift and handle! :-?

But would it stay COLD !

and about the electrolyse of dissimilar metals, with an acid or base between
them ? Copper bowl and steel whisk, and the liquid. That would produce a ion
[electrical] charge. Does your hair get fuzzy when whipping eggs ? Or is it
just the exertion?
ru