| Step | Do | Why |
|---|---|---|
| Set up | Heatproof bowl snug over a pan of water | Traps steam heat — indirect and gentle |
| Water | A bare simmer, not touching the bowl | Boiling or contact overcooks and curdles |
| Use for | Chocolate, custard, hollandaise, tempering | Delicate mixes that scorch on direct heat |
| Chocolate | Keep all water and steam out of the bowl | A drop of water makes chocolate seize |
How to Use a Double Boiler
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A double boiler cooks delicate things over simmering water instead of direct heat: set a heatproof bowl snugly over a pan of barely simmering water, without the water touching the bowl, and stir. The gentle, indirect heat melts chocolate and makes custards and sauces like hollandaise without scorching or curdling them.