Frying pan HENDI 833032

A bain-marie pan uses a water jacket to transfer gentle, even heat from a hob or worktop burner to the inner vessel. The water reservoir between the double walls never rises above boiling point, so delicate ingredients such as chocolate, butter or custard stay below the temperature that would scorch or separate them. This method is the standard for tempering, melting and holding sauces that must not break or burn.

To use the pan, fill the outer reservoir with water to the level indicated inside. Place the pan on a compatible hob or induction plate and set the heat to medium-low. Once the water reaches a steady simmer, the inner bowl receives a constant, low-temperature bath. Add the ingredient to the inner bowl, stir occasionally, and monitor the water level in the reservoir to prevent it from boiling dry. When the ingredient has reached the desired consistency, lift the inner bowl out and empty it, or leave it in place to keep the contents warm for service.

The pan is constructed with two concentric stainless-steel bowls; the outer bowl forms the water reservoir and the inner bowl holds the ingredient. The rim of the inner bowl rests on the rim of the outer bowl, creating a stable, sealed jacket that prevents water from splashing into the food. The overall footprint is 330 mm long, 160 mm wide and 95 mm high, allowing it to sit on a standard worktop burner or portable induction hob without overhang.

A 1 litre capacity is sized for small-batch tempering or melting, keeping the working volume manageable for precise control. The weight of the empty pan is light enough to lift with one hand, while the double-walled construction adds enough mass to resist tipping when the inner bowl is full.

Cleaning follows from the construction: the inner bowl lifts out for separate washing, while the outer reservoir can be emptied and wiped. Both parts are dishwasher-safe, although hand-washing preserves the finish on the stainless steel.

The catalogue places this bain-marie pan in the pastry and confectionery section, alongside chocolate tempering equipment and holding vessels for delicate sauces.