Plastic

The Upside: Plastic mixing bowls are very light, so they’re much easier to transport than heavy glass or ceramic. Because they’re easily molded in the manufacture, they offer useful extra features, like spouts and handles. Nonmelamine bowls can be used in the microwave or the freezer.
The Downside: Plastics other than melamine are prone to staining and odor retention, so that flank steak you marinated in garlic last night may haunt the biscuits you whip up this morning. Unlike other plastics, melamine can crack if dropped. The oven, of course, is off-limits — unless you want to watch through the window as your bowls melt.
RS Pick: Architec Gripper Mixing Bowls, $20 for three, www.cooking.com. Highlights: a ring of silicone at the bottom of the melamine bowls for gripping and a spout for easy pouring.

Ceramic

The Upside: Smart-looking ceramic bowls make the transition from kitchen counter to dining-room table with aplomb, saving on cleanup later. They help dough rise well, since ceramic retains the heat of the yeast’s chemical reaction. Like glass, ceramic bowls are heavy and resist tipping. And many are oven- and freezer-safe (check labels to be sure).
The Downside: Ceramic bowls require careful handling, as they’re prone to chipping. Also check the label to be sure they’re microwave-safe; some glazes can have harmful effects if nuked. And some are not dishwasher-safe.
RS Pick: Emile Henry Potier Mixing Bowls, $72 for three, www.cooking.com. Highlights: attractive, classic colors; bowls are oven-, microwave-, and freezer-safe, too.