Bain Marie

A bain marie is the fancy term for a hot water bath. It's used for cooking delicate foods like custards and terrines to create a gentle and uniform heat around the food.

A bain-marie also known as a water bath or double boiler), a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time.

Features of Bain Marie

  • Perfect finish
  • Durability
  • Rust resistance

  • Chocolate can be melted in a bain-marie to avoid splitting and caking onto the pot.
  • Special dessert bains-marie have a thermally insulated container and are used as a chocolate fondue.
  • Cheesecake is often baked in a bain-marie to prevent the top from cracking in the centre.
  • Custard may be cooked in a bain-marie to keep a crust from forming on the outside of the custard before the interior is fully cooked.
  • A bain-marie can be used to re-liquefy hardened honey by placing a glass jar on top of any improvised platform sitting at the bottom of a pot of gently boiling water.
  • Bain-marie are often used to keep food warm for serving.
  • Bains-marie can be used in place of chafing dishes for keeping foods warm for long periods of time, where stovetops or hot plates are inconvenient or too powerful.
Get A Quote