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

NOTE: This is a discounted 'Sample' product.  These samples are pieces that were displayed at market, used for demos and media shoots, or are online exchanges with minor blemishes.  They may require some polishing (Wright's copper cream) to get that brand new feel before you surprise everyone with your new shiny copper.  However, they are 100% functional and will last you for a lifetime of good service. 

All sales are final.

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

Your kitchen will be the MOST BEAUTIFUL Kitchen!  No other material allows you to whip up the lush, stable peaks of meringue quite like pure copper. This 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 wonderful whipped cream.

Real copper represents an investment that will last for generations. 

• 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

** 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.

For your KitchenAid, our Copper Bowl

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.