Bain-Marie Double Boiler with Porcelain Insert (1.6-qt.) by Mauviel
Known as a “Bain Marie” in France, this 1.6-qt. double boiler delivers subtle yet steady heat to delicate foods such as chocolates, custards, sauces, or cheeses. The gentle process ensures there will be no scalding or over-heating. The Bain Marie works by stacking two pans together on the stovetop w... See complete description »
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Known as a “Bain Marie” in France, this 1.6-qt. double boiler delivers subtle yet steady heat to delicate foods such as chocolates, custards, sauces, or cheeses. The gentle process ensures there will be no scalding or over-heating. The Bain Marie works by stacking two pans together on the stovetop with the lower pan simmering water directly over the burner, while the upper pan holds the chocolate or cheese over the steam heat. These two pans also include porcelain inserts, which further diffuses and stabilizes the heat, making this one of the gentlest and most effective double boilers on the market.
The Cupretam Pour la Table style features pots, pans and items that function gracefully on both the stovetop and tabletop. With striking cast-iron or bronze side handles attached to the cookware via sturdy copper rivets, they are crafted with tinned interiors, polished exteriors and can be used on any heating element except on induction hob.
Mauviel, a French family business established in 1830 and located in the Normandy town of Villedieu-les-Poeles, is the foremost manufacturer of professional copper cookware in the world today. Highly regarded in the professional world, with over 170 years of experience, Mauviel offers several different lines of copper cookware to professional chefs and home cooks that appreciate the benefits of their high quality products.
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Egg-based emulsified sauces such as Hollandaise tend to break for one of two reasons; either it got too hot, or the butter was added too quickly (meaning it got too cold). If your sauce breaks, add a splash of water to a pan and drizzle the broken sauce in drop by drop, whisking constantly, until re-emulsified. For next time, remember that keeping a consistent temperature is key.