Talk:Double boiler

I've never heard of "buerre blanc." Did the writer perhaps mean "beurre blanc?" "Beurre" is French for butter, and would make sense here. Sara Parks Ricker

Why wont food burn in a double boiler?Is it becasue of the steam or maybe pressure? Pleas write my an answer below!!!

i believe it will not burn because water boils at 100c so the temperature can never go above 100c, if the temperature of the water in the boiler was above 100c it would no longer be water. so as long as there is still water in the pot, then it's at 100c max and no hotter. 67.180.178.60 (talk)

Though a double boiler and a bain-marie work on the same principle, I've primarily heard the stovetop version referred to as a double boiler whereas the version used in the the oven (for cheesecakes and such) referred to as a bain-marie. Maybe this is some kind of regional vocabulary. To me, combining the double-boiler article with the bain-marie article would be like combining the saucepan article with the baking pan article. But like I said, maybe this is a regionalism and most people mean exactly the same thing when they say bain-marie or double boiler. 70.231.230.109 (talk) 18:46, 19 July 2009 (UTC)

One doesn't need bains-marie to make a "double boiler." I often, professionally, use a pot and metal bowl. These articles should definitely not be merged. Max (talk) 04:39, 13 September 2009 (UTC)

OK, so I'm flummoxed. What is the difference between a double-boiler and a bain marie? The illustrations I see of double boilers show the top pot fitting snugly into the bottom one, where the bain-maries (bains-marie?) are shown with a prominent gap between the pots. Is that generally true, or is just happenstance for the pictures I've seen? David.Throop (talk) 18:31, 29 December 2009 (UTC)