BakeTips
Using Heatproof Bowls
03 Apr 2018 - Anneka Manning
Glass, ceramic and stainless steel are always my preference in the kitchen (they don’t hold grease or ordors like plastic ones do). But when it comes to using them as the top of a bain marie (or double boiler) over a saucepan of simmering water, for melting chocolate or whisking a sabayon, make sure it is heatproof if you are using glass. Some lesser-quality glass bowls can’t withstand the heat of the steam after a period of time and will eventually crack… which won’t do much for your smooth, silky mixture!
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