Chefs have known for centuries that egg whites beaten in the presence of copper form more voluminous and stable foams. This clever whisk delivers all the advantages of copper without the bulk and expense of a copper bowl.

When copper comes in contact with egg whites, its molecules bond with egg proteins, making them more pliable and able to expand without rupturing. This makes it easy to form emulsions that stabilize quickly for fluffier peaks and better results when cooking. Now you can spend less time whisking and more time enjoying your delicious creations.