Bain Maries and Crocks
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Heat substances at controlled temperatures with bain maries and crocks at Grainger. They are used primarily in cooking or chemistry to prevent overheating in order to yield desirable results. Double boilers are suitable for gourmet kitchens where they are used to melt chocolate or make cheesecake, custard, and other milk-based sweets. Crocks can be used to heat substances at a higher controlled temperature range.