HENCKELSZwilling JA Henckels 39500-089 Sorrento Bowl, Glass, 2-Piece

These bowls work for me as they're just the size I need: not too small or large. I cannot comment on durability as I've only had them for about a week but have used them each day since then. They seem somewhat light and fragile but I think time is the best indicator to how well they might stand up to knocking around and any resulting breakage. They do as promised w/ preventing sweating on hot/humid days while holding cold foods. I have not used them for hot foods but I expect they will insulate just as well. Glad I found these and would recommend!

Un poco más pequeños de lo que esperaba, pero muy bonitos, resistentes y buena calidad

I bought these to keep fruit cold for charcuterie trays but have many other uses. They seem to insulate well, look great, but they don't stack well and are really fragile. I highly recommend them, but suggest you only use them in places where you can clean up all the glass should one take a tumble and shatter. The one I broke shattered into a million tiny shards. I wouldn't let kids near them personally. I now handle them one at a time and am really careful. I have put them in the dishwasher top rack with no problem, but make sure they are separated very well from anything that could knock into them.

I just enjoy using these! I like them for soup and for ice cream. Not sure if the temperature keeps better than in a single wall regular bowl but they look and feel great. I mostly hand wash them, carefully since they can get slippery and I have small hands. They have made their way into the dishwasher too though and held up really well.

Among all the reviews of the Zwilling Sorrento bowls, we have yet to see any that mention the primary purpose for which we bought ours; so here it is.We find the Sorrento bowls essential for making waffles. Allow us to explain.These bowls greatly aid in proofing yeast. You read that right: proofing yeast.The singular greatest waffle recipe EVER first appeared in print in the original Fannie Farmer Boston Cooking School cookbook of 1896, and that recipe has been carried over and repeated in every edition of the Fannie Farmer cookbook over the ensuing 125 years. Arthur Knopf, the publisher, engaged the great cook Marion Cunningham to take over curating, updating, and refining the Fannie Farmer cookbook after Fannie Farmer died, and every edition produced under Ms. Cunningham's stewardship included that same waffle recipe, usually with a comment such as, "this is the best recipe I know." Cunningham published her own series of cookbooks over several decades, and the same waffle recipe appeared (with attribution to Fannie Farmer) in most or all of them. Example: The Breakfast Book, https://www.amazon.com/Breakfast-Book-Marion-Cunningham/dp/0394555295Later, Shirley O. Corriher compiled a best-selling cookbook, CookWise, in which the same waffle recipe appeared (again with attribution of its source).Now, here is the one slight hitch in the great waffle recipe: it calls for yeast to be "proofed" (started to bloom in warm water), "warm" meaning, specifically, 115° F. For kitchen doofuses like us, getting water to stand still at 115° F. is a daunting task, and one that must be undertaken carefully, because temperatures above 130° or so can kill the yeast. We spoiled a few batches of waffle batter over the years by guessing wrong with our fingertips what the water temperature was when we sprinkled the yeast onto it. Finally, we found a foolproof solution.We purchased a pair of the Zwilling Sorrento bowls and an ennoLogic digital thermometer (https://www.amazon.com/ennoLogic-Temperature-Non-Contact-Infrared-Thermometer/dp/B00IT0ODPQ/)and have hit the mark on every batch of waffle batter that we have made ever since.The insulating properties of the Sorrento bowls keep 115° water in the bowl from cooling down too much before the yeast has proofed; previously, using stainless steel, glass, or porcelain bowl for the proofing, we had intentionally made the water a tad too hot at the beginning of the proof, knowing that the water would rapidly lose temperature in the bowl, to prevent the water from cooling down too much while the yeast was doing its thing, and sometimes we started off too hot, killing the yeast. We no longer have that problem.We should mention, also, that we have two adorable grandsons who really like ice cream. They like ice cream even more when we serve it to them in the just-the-right-size Sorrento bowls that slow the ice cream's melting. The Sorrento bowls are very versatile, you see.