Endurance Double Boiler with Insert and Lid (2-qt.) by RSVP International

Endurance Double Boiler with Insert and Lid (2-qt.) by RSVP International

Our Endurance Double Boiler is the ideal set to own when you need to properly melt chocolate or gently cook delicate sauces. Expertly crafted of 18/8 stainless steel, each pan holds has a sturdy stainless handle and holds 2 quarts; the bottom pan has a tri-ply bottom for even heating. Included is a ... See complete description »

Item #117228 - Hurry, Only 14 In Stock!

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Our Endurance Double Boiler is the ideal set to own when you need to properly melt chocolate or gently cook delicate sauces. Expertly crafted of 18/8 stainless steel, each pan holds has a sturdy stainless handle and holds 2 quarts; the bottom pan has a tri-ply bottom for even heating. Included is a tempered glass lid that makes viewing the contents much easier. Use the bottom as a regular saucepan when you're not double-boiling food.

Customer Reviews
Recommended by 96% of reviewers   |   Rated a "Good Value" by 88% of reviewers
Just great!
by Carolyn, MA
January 7, 2008

This double boiler is smart looking, easy to handle, and cleans up beautifully. My chocolate mousse last weekend came out perfectly!! The see through cover is an added plus.

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Double boild\er
by JIm, CO
December 2, 2006

Very good.

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by Cecilia, CA
December 31, 2004

This was a Christmas present to someone. There is not very many double boiler for sale. I was very glad that you had one for sale as people still use them.

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Double Boilers at half the price.
by james, OR
November 17, 2007

Great bargain for the price!

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by Margaret, IN
April 25, 2008

Excellent product! Love the fact that I can use the bottom pan as an extra sauce pan. I have already used it to melt chocolate and was very happy with the result....smooth chocolate without burning. I am highly recommending this double boiler!

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Guy Fieris Diners, Drive-Ins and Dives 3
Cooking Tip From the Food Network Kitchens

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.