A Bain Marie usually consists of a pan of water in which another container or containers of food to be cooked is/are placed. It is essentially a fancy way to describe a hot water bath in the culinary world. It also known as a double-boiler, is a type of pot used to heat substances to a controlled temperature. It is useful in applications in which overheating must be prevented to yield desirable results. It prevents the material in the smaller pot from rising above the boiling point of the liquid in the larger pot. The offered Bain Marie is very useful.