A double boiler is a type of cookware that uses steam as a heat source to melt or cook food. It is made up of two pieces, a large pot that is filled with hot or boiling water and a smaller pot that fits inside to trap the steam from below. The heat comes from an indirect source, making double boilers ideal for cooking delicate foods like sauces and types of chocolates. Here are some common uses of a double boiler:

• Melting chocolate: Double boilers are perfect for melting chocolate because the gentle, indirect heat prevents the chocolate from burning or clumping together.

• Making sauces: Double boilers are ideal for creating sauces with eggs, like hollandaise sauce, a mother sauce, or a decadent creme anglaise. Because the heat from the steam isnt hot enough to cook the eggs in the recipe, you end up with sauce instead of scrambled eggs.

• Tempering chocolate: Tempering chocolate involves heating and cooling it to specific temperatures to create a smooth, glossy finish. Double boilers are perfect for this because they create gentle, indirect heat that wont overheat the chocolate.

• Preparing custards: Double boilers are also great for preparing custards such as creme anglaise, which require gentle, even heat to prevent curdling.

When using a double boiler, it is important to ensure that the top pot is resting above the hot or boiling water, because if the pot gets too hot, it can cause your product to curdle or scorch. To use a double boiler, fill the bottom pot with an inch or two of water and set the shallow pan on top. Over heat, the water in the bottom pot begins to simmer and transfers a gentle, steady heat to whatever you’re cooking in the pan above.