Prodyne ICED Dip-on-Ice Stainless-Steel Serving Bowl

Tried this with an egg mayo dip on 25th July, the second hottest day ever recorded (up to 38.1 degrees, though "only" 27 degrees at my house). As it was homemade mayo I wanted it to be kept as cool as poss as bought mayo contains stabilisers and other "non-mayo" chemicals which (to my possible erroneous mind) would make it keep better. But, coolwise, there was no discernible benefit to keeping it in the Prodyne dip container. However, it did look great, very presentable. It'd probably work better in a "normal" British summer.Instead of Prodyne's instructions to use ice and water, I found that 100% ice felt colder. I enjoyed filling and replacing the ice - there's something nicely gadgety about it!I was glad I'd taken the advice of a customer on Amazon USA to buy the version with the stainless steel dip container instead of the version with an acrylic dip container. The stainless steel feels colder, of course. I made the dip in advance and kept it in the container in the fridge, so that it was at its coldest when put out for lunch.The main thing is that the plastic lid needs to be made with a larger lip so that it goes on better and seals better. At the moment you need to be very careful (hold it up to eye level and go all round the circumference carefully) as you can't easily tell if all of the lid has gripped. My guests didn't always replace the lid properly. If you're putting your dip out only for a very short time, you don't need the lid.