Definition of the word double boiler

The term "double boiler" stems from its original purpose, which was to prevent the scorching and burning of delicate ingredients, such as chocolate and custard, during the cooking process. In a double boiler, two pots or saucepans are used, with the bottom one containing water and being heated, and the top one, which fits snugly over the bottom one, containing the ingredients being cooked. The heat from the simmering water below gently warms the top pot, preventing the ingredients from overheating and sticking to the bottom, resulting in a smooth and creamy consistency. The double boiler method became popular in the late 19th century, as it allowed for finer and more delicate cooking techniques that could not be achieved through traditional methods such as direct heat cooking. Today, the term "double boiler" is commonly used to describe any kitchen appliance, whether it be a traditional saucepan set or a more modern electric device, that uses this indirect heating method to cook delicate ingredients.