Aluminum, copper, and (non-stainless) steel all conduct heat quickly. These will provide the shortest cooking time and prevent hot spots from forming. [1] X Research source Stainless steel, heat-proof glass, and ceramic are best if you are cooking acidic ingredients, since they are non-reactive. They conduct heat more slowly, so be sure to stir frequently to avoid hot spots. Glass also makes it easy to check on the water level.
Although an explosion is very unlikely, the risk increases for recipes with long cooking times. For these recipes, use containers that do not fit perfectly together, so steam can escape through the gap between them. Lift the pan to allow steam to escape if it starts to rattle. The longer the cooking time your recipe calls for, the more water you’ll need.
Leave the smaller pot on the counter while you wait for the water to boil. If you heat it along with the larger one, the hot surface could burn your ingredients when you add them. [3] X Research source
Despite the name, a double boiler should stay at a low simmer. Reduce heat if the water starts to boil, and add a little hot water if it starts to boil low. If the sauce starts to seize up or stick to the pan, just pick up the smaller container and whisk for a minute to reduce the temperature. [4] X Research source
Preheat your oven according to your recipe before you begin this process.
This method is great for custards, flans, cheesecakes and other baked desserts that contain eggs. To prevent a skin forming on smooth custards, cover the small containers with foil. [8] X Research source
If the water level gets low during cooking, pour in hot tap water to replenish it.
Open the oven and leave the larger container there until it’s cooled enough to touch.
Alternatively, fold a towel and place it on the base of the large pan. This will insulate the food even better than water alone, and keep small containers from rocking back and forth. [14] X Research source
