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Bain Marie Pots & Covers
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Learn About Bain Marie Pots & Covers
Our collection of Bain Marie pots & covers (also known as inserts and insets) are perfect for food storage and steam tables. With sizes ranging from 1.25 qt to 12 qt, our wide selection provides versatility for various culinary needs and quantities of food. They're essential tools for efficient organization, storage and warming of food in commercial kitchens.
Make sure to pair your Bain Marie with a lid (sold separately) to maintain consistent heating and ensure your dishes stay warm and fresh. Whether you're using them for food storage or steam tables, high-quality inserts offer exceptional heat conductivity and are easy to clean.
Explore our selection today from Vollrath and Browne and experience the convenience and efficiency they bring to your kitchen.
Bain Marie Pots & Covers FAQ
What is a bain-marie?
A bain-marie is a cooking technique where a container sits directly in a hot water bath either in the oven or on a steam table - used for custards and cheesecakes. A bain marie pot is a container used in foodservice to hold and serve sauces both hot and cold.
What is the difference between a bain-marie and a double boiler?
A bain marie is a cooking technique to gently cook foods surrounded by a water bath. A double boiler is a set of pots or pans that nest tightly together and are used to cook or reheat delicate sauces like hollandaise or to melt chocolate.
What do you use a bain-marie for?
Bain-marie in foodservice typically refers to a cylindrical container made of stainless steel used on hot and cold tables for serving on buffet stations or to keep at safe temperatures in the kitchen during service.
Do you use hot or cold water in a bain marie?
A bain marie (Marie's bath) is the process of gently heating or cooking foods in a container surrounded by water, so you start with hot water to speed up the process. However, in foodservice, a bain marie can refer to a bain marie pot or insert and is used for both hot and cold holding.