Double Boilers

Commercial Double Boilers: What You Need to Know

Restaurant double boilers add remarkable versatility to any commercial kitchen. Unlike regular pots and pans, which can distribute heat unevenly, indirect heat prevents burning and gives chefs the option to closely control the temperature. Double boilers rely on steam to transfer heat from the lower pot to the upper one, which means the heat will be distributed evenly without condensation watering down the cooking product.

Sometimes confused with the similar bain marie, double boilers utilize boiling water and steam to transfer heat rather than direct contact with water. Some recipes cannot be followed properly without the delicate, controlled heat of a commercial double boiler. These double boiler pots don't have to be particularly large, so if you only need one every now and then, it won't dominate the storage space in your kitchen.

Common Questions About Double Boilers

What does a double boiler do?

A double boiler consists of two pots, one nestled inside the rim of the other. The lower pot holds water, which absorbs heat from the stovetop. This water then turns to steam and encompasses the upper container, transferring the heat evenly to the top pot without directly touching the food. Double boilers provide a more even and gentle heat than almost any other cooking equipment, making them perfect for sauces, custards, and melting chocolate, among others.

What's the difference between a double boiler and a bain marie?

In a bain marie, the cooking dish is placed directly in hot water, while in a double boiler, the cooking dish is suspended above boiling water. A double boiler cooks by transferring heat through steam, and a bain marie cooks through direct contact with hot water. Their functions overlap, and you can typically use them interchangeably, though a bain marie is ideal for tasks such as cooking individual cups of custard. A double boiler pot can also steam vegetables and is best for making sauces, such as hollandaise.

Why is a double boiler used for delicate food?

Water absorbs large quantities of heat and then releases it at a specific temperature as steam. Before your double boiler heats past the boiling point, all the water would need to boil off. Steam also fills the lower chamber completely, providing the same amount of heat to the entirety of the upper container, whereas a heating element or flame would heat the center of a pot more effectively than the edges. When you're cooking something as finicky as chocolate or eggs, too much heat can burn or curdle portions of the dish.

Why do custards need a bain marie?

The steam produced by a bain marie prevents the top of a custard or cheesecake from cracking because of dry heat. Steam adds moisture to the process so your finished product looks more like a glassy lake than a parched desert floor.

Why do certain sauces require such a specific cooking method?

Cooking a delicate sauce with egg yolks, such as a hollandaise, requires very precise heat to avoid overcooking the eggs. Overheating can result in a pot full of mildly scrambled eggs instead of a creamy hollandaise. A double boiler pot gives you a bit of cushion in the cooking process, increasing the likelihood of a flawless, unburnt end product.

What capacities and materials are available?

KaTom's selection runs from 2- to 20-quart capacities with a 6- to 13-inch diameter. The two main materials used are stainless steel and aluminum. Stainless steel is more durable than aluminum but costs more and heats more slowly. Aluminum is light, inexpensive, and heats quickly but is less durable than stainless steel.