In choosing mixing bowls, first consider how attractive, sturdy, and versatile (oven-, microwave-, freezer-, dishwasher-safe) the material is. Next, look at any special features — from a nonskid base to a spout that lets you pour batter straight onto the griddle. Then match the answers to your needs.

Stainless Steel

The Upside: These bowls are lighter than glass or ceramic yet virtually indestructible — toss ’em, drop ’em, even sit on ’em and they’re still game for the next batch of pancakes. You can also freeze your baked Alaskas in them. (Good to know, right?)
The Downside: Stainless can’t go into the microwave, so you’ll have to melt butter separately if a recipe calls for it. While whisks, egg beaters, and other metal utensils won’t damage the bowls or hinder their performance, they may leave scratches that dull the steely sheen. And you probably won’t want to bring a metal bowl to the table.
RS Pick: Amco Non-Skid Mixing Bowls, $50 for three, www.cooking.com. Highlights: a lip for easy gripping and a silicone bottom to prevent sliding.

Glass

The Upside: Isn’t it clear? A glance lets you distinguish coleslaw from chocolate pudding or see if any lumps in the batter are hiding at the bottom of the bowl. Glass bowls are also heavy, so they resist tipping over. Best of all, tempered glass bowls can go into the freezer, microwave, and oven, so you can prep, store, and cook all in the same bowl, then carry it out to the table.
The Downside: Glass bowls are prone to chipping and cracking. Though sturdy, they can shatter if dropped. And keeping your grip can be slippery business if the bowl is wet.
RS Pick: Pyrex three-piece set, $10, www.amazon.com. Highlights: glass that’s incredibly heat- and cold-resistant yet very inexpensive.