What is "bain-marie"

Bain-marie \Bain`-ma`rie"\, n. [F.] A vessel for holding hot water in which another vessel may be heated without scorching its contents; -- used for warming or preparing food or pharmaceutical preparations.

1822, from French bain-marie, from Medieval Latin balneum Mariae, literally "bath of Mary." According to French sources, perhaps so called for the gentleness of its heating. Middle English had balne of mary (late 15c.). French bain is from baigner "to bathe," from Latin balneare.

n. In cooking, a large pan containing hot water, into which other smaller pans are set in order to cook food slowly, or to keep food warm.

1. n. a large pan that is filled with hot water; smaller pans can be set in a bain-maire to keep food warm or to cook food slowly

2. [also: bains-marie (pl)]

A bain-marie (; also known as a water bath or double boiler), a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time.