 A double boiler is a double-walled
cooking pot with water in between the walls. This construction limits
the maximum temperature to the boiling point of water, which is
generally about 200°F to 212°F. Two suitably sized pots can function
as a double boiler, provided that the inner pot can be kept from
touching the outer pot (except perhaps at the top edge) and can be kept
stable enough.
If the inner pot seals fairly well
against the outer pot, it is not necessary for the inner pot to touch
the water.
Double boilers are most commonly used
to melt chocolate.
They can be used to cook custard, preventing the outside from crusting
before the inside is fully cooked.
A similar device is the bain-marie,
which is for use in an oven.
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