Cassserole
2 handled, about half as tall as wide. Used for:
braising, stewing, blanching, roasting, and
poaching. Multipurpose, this vessel is the best
for uniform heat distribution through food.
BAIN-MARIE (Double Boiler)
To heat using two vessels, one of which fits into the top of the other. The lower pan is partially filled with water kept boiling or near boiling to keep the food in the upper pan cooking without excessive or uneven heat.
