Three bowls that nest into the footprint of one. The largest handles a double batch of dough,
the middle one is the everyday salad and batter bowl, and the small one ends up holding whatever you have just
chopped and are not ready to use yet.
Enamel over steel gives you a bowl that is light enough to hold against your hip while you whisk, but heavy
enough that it does not skate across the counter. The rims are rolled, which does two useful things: it makes
the edge comfortable in the hand, and it gives you a clean release when you pour.
The glaze does not hold onto odors or stain the way plastic does, so the bowl you mixed garlic in on Tuesday
is not still announcing it on Thursday. They go from counter to refrigerator without complaint, and they look
like something you would leave out rather than hide.
Sizes are roughly 1.5, 3, and 5 quarts. Hand wash; dry the rims before stacking.
