Reply to Best mixing bowls? Glass? Stainless steel? Other?

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[quote=Anonymous]I have 4 glass bowls I use generally and a bunch of wide, more shallow stainless steel (different sizes) for things like:

Mixing dry ingredients for cookie batter etc (the butter, sugar, etc go in one of the glass bowls) 
flour or breadcrumb mixtures for dredging fish or other breaded items
mixing salad ingredients (greens, grain salads, potato salads, any salads basically)
I also use the stainless steel for waffles. I don't know why, especially, maybe because they are lighter and I have to scrape up the batter for the last 1-2 waffles. 
Peeling, coring, cutting up apples or other produce. I'll use one for the apples and one for the peels and cores as I go.

I have a few of those white glass bowls (vintage, 50s maybe?). I just like them, I'm into vintage kitchen stuff, used to have an amazing collection of antique kitchen tools that got lost in storage. They work well for cooking cereals (oats, cornmeal, grits, other rolled grains) in the microwave because they have a lot of height relative to volume. 
For years I had a set of those speckled melamine bowls. No clue where they went, I'd forgotten about them until now.
I have an antique brown stoneware bread bowl a friend gave to me when she was dying, it had been her mother's. But I use the kitchenaid bowl for that so the bread bowl holds fruit.
I also collected a bunch of pyrex custard dishes that come in handy for assembling ingredients for things that have many ingredients in smaller quantities. 
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