Bain Marie

Lincat Bain Marie Triple Pot

The bain-marie comes in a wide variety of shapes, sizes, and types, but traditionally is a wide, cylindrical, usually metal container made of three or four basic parts: a handle, an outer (or lower) container that holds the working-liquid, an inner (or upper), smaller container that fits inside the outer one and which holds the material to be heated or cooked, and sometimes a base underneath. Under the outer container of the bain-marie (or built into its base) is a heat source. 

The word “bain marie” means literally “Mary’s bath” and comes from medieval alchemists who invented a method of slow heating in a double walled container filled with water. In principle, a bain marie is a double saucepan, for slow heating food or keeping food warm once it has been cooked.

There are 2 types of bains maries – dry heat or wet heat. A contemporary alternative to the traditional, liquid-filled bain-marie is the electric “dry-heat” bain-marie, heated by element below both pots. The dry-heat form of electric bains-marie often consumes less energy, requires little cleaning, and can be heated more quickly than traditional versions. They can also operate at higher temperatures, and are often much less expensive than their traditional counterparts.

Tips on using Bains Maries:

- Use a thermometer to make regular checks.
- Fill the machine with hot water to save energy and reduce warm-up time.
- Preheat the food before loading
- Make sure that bain marie containers stay covered and are in place
- Preheat the equipment before loading with food