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Double boiler / bain-marie

Cookware & bakeware · Pot

Double boiler / bain-marie

A pan and bowl set over simmering water to melt chocolate and cook custards with gentle, indirect heat.

Specialist · Used on the stovetop · 6 recipes

Photo: grongar, via Wikimedia Commons (CC-BY-2.0)

What it is

Two nested vessels: a lower pan of simmering water and an upper bowl or pan that holds the food. The steam warms the upper vessel gently and evenly, so its contents never get much hotter than the water. A heatproof bowl set over a saucepan does the same job. In baking, 'bain-marie' also means a water bath in the oven, such as a roasting tin of hot water around cheesecakes or custards.

What it’s for: Melting and cooking heat-sensitive foods that would scorch, split or seize over direct heat.

How to use it

  1. Put a few centimetres of water in the lower pan and bring it to a gentle simmer.
  2. Set the upper bowl on top so its base does not touch the water.
  3. Add the chocolate, egg mixture or sauce and stir as it warms.
  4. Remove from the heat as soon as it reaches the right consistency.

Good to know

Tasks
melting chocolate, making custards and curds, making hollandaise, warming egg whites for meringue, melting butter gently
Cooking methods
Simmered, Poached, Oven-baked
Materials
stainless steel, glass, ceramic
Care and cleaning
Wash both parts normally. Watch the water level during long cooking.
Limitations
Slow; not suitable for anything that needs higher heat.

Safety

  • Escaping steam can burn the hand holding the bowl; use a cloth.
  • Keep water and steam out of melting chocolate; it can seize.

If you don’t have one

  • Heatproof bowl over a saucepan — Works the same way; make sure the bowl fits snugly.
  • Microwave — For melting chocolate in short bursts with stirring.

Equipment guide

How it works: A bowl or pan sits over barely simmering water, so the food is heated by steam and hot water rather than direct flame. The temperature at the bowl cannot rise much above 100 °C, and in practice stays lower, which protects heat-sensitive mixtures such as chocolate, egg-based sauces and custards from scorching, seizing or scrambling.

MaterialGoodWatch out
Stainless steelDurable, non-reactive, dishwasher-safe, does not hold smells.Can scratch non-stick pans; conducts heat, so all-metal handles get hot.
Borosilicate or tempered glassNon-reactive, lets you see the browning on the sides and base; holds heat well once hot.Slow to heat; can shatter with sudden temperature changes (e.g. cold liquid into a hot dish, or from fridge to hot oven).
Ceramic or porcelain insertNon-reactive and holds gentle heat.Slow to respond when heat needs to drop.
Two-part pan set
A saucepan with a fitted upper pot.
Bowl over a pan (bain-marie)
Any heatproof bowl that sits snugly on a saucepan.
Universal insert
A stainless insert that fits several pan sizes.

Buying guidance

Starting out: A heatproof glass or stainless bowl that fits a saucepan without touching the water.

  • Bowl should not touch the water
  • Tight fit to stop steam escaping round the edge onto chocolate
  • Handle on the upper part for easy lifting

No brands or prices — check current reviews before buying.

Techniques:SimmeringEmulsification

Related tools

Recipes that use it