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Bain Marie Pots & Covers
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Keep sauces, soups and stews hot using the gentle heat of a water bath. Lots of sizes with lids to cover for heat retention.
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 set of pots or pans that nest tightly together that are used 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.