Double boiler

A pair of stacked pans, or a bowl over a pot of simmering water, used to heat delicate foods gently with steam.

Double boiler: A double boiler with a glass bowl of melting chocolate set over a saucepan of steaming water
  • Techniques and preparation methods

Also called: bain-marie (stovetop)

The top pan or bowl should sit above the water, not in it, so steam provides gentle, even heat that stays below boiling. It is used to melt chocolate, cook custards and curds, and warm egg whites for Swiss meringue.

Keep the water at a low simmer and wipe the bottom of the bowl before pouring chocolate, so no water drips in and makes it seize.

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Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Double boiler (Q803889), Wikidata