Copper Mixing Bowl for KitchenAid Lift Stand Mixers - fits most 5, 6, 7, and 8 quart Mixer models

Fits most 5, 6 and 7 quart Mixer models

Copper Mixing Bowl For KitchenAid Professional Mixers

**Fits most 8 quart, 7 quart, 6 quart and 5 quart KitchenAid Lift Stand Mixers**

10 3/8 inches from point to point on the arms.  Check your measurments!!!

Instantly elevate your KitchenAid Professional Mixer with our stunning Copper Mixing Bowl, and it’ll be the best thing you’ve ever done for you and your kitchen! No other material allows you to whip up the lush, stable peaks of meringue quite like pure copper. Beautiful, functional and stylish, our handmade Copper Mixing Bowl and your KitchenAid Mixer are a match made in heaven made to make your kitchen look divine, and your desserts delicious!

The copper advantage:

- Our hand hammered Copper Mixing bowl for KitchenAid mixers works equally well when mixing batter, whipping icing, mashing potatoes to a smooth creaminess or spinning heavy cream into a wonderfully light and fluffy whipped cream. 

- Solid constructed with 100% copper from recycled sources, our Copper Mixing Bowl represents an investment that will last for generations. 

Specifications:

• 6-quart bowl capacity fits all 3 sizes of KitchenAid lift stand mixers that have a 10 3/8' between lift arm posts. (see image with measuring tape)

• 100% Pure Copper - copper is an inherently clean material with many natural properties that benefit our health.

• Copper is prized for the stiffest peaks and fluffiest meringues when whipping eggs

• Tig welded handle and attachment tabs for superior durability

Note:

** If your 5-quart lift arm mixer measures 9" from arm to arm, this will not fit!

** This bowl does not fit KitchenAid tilt head mixers.

Why Use Copper Mixing Bowls?

Copper's classic kitchen bonafides come from the material's reaction with raw eggs -- basic chemistry with a culinary bonus.

When you whisk egg whites in a copper bowl, some of the copper ions detach from the bowl and bond with a protein in the egg whites called conalbumin. This forms a strong, stable conalbumin-copper complex that delays any tendency in the expanding egg foam to deflate.

Whisking mixes air with the egg, creating bubbles that expand the volume of the liquid up to eight times, as the egg protein uncoils and stretches. The more the protein stretches, the stiffer the beaten egg foam up to stiff, peaky points.