Maybe not well known that Primus offered a lot of housewares as a compliment to the stoves in the early 1900:s. For example sauce pans, coffee kettles etc. Here we have an odd porridge pot. A smart design, the porridge is heated by the hot water and no risk that it gets sticked in the bottom of the pot. It was made in 4 sizes, 1.5-4 litres and copper with tin plated inside. I have a number of others, will come in a later post. It is listed in catalogue 205 from 1912. Bo
Wonderful, I find these domestic items as interesting as the stoves themselves. Excellent quality too by the looks of things, shame they never seem to have been sold here.
In a double boiler the food is cooked by steam coming from boiling water in the pan below. That's different from a bain-marie or hot water bath where the food dish is placed directly into the hot water. I used a double boiler to steam artichokes (45 min.). I use a bain-marie to cook ramekins of creme brulee in the oven. At least that's my understanding. Ben
I'm not sure there's official distinctions to the terms. A bain-marie is any arrangement for heating something via a water bath. As is a double boiler. Steam or direct contact is up to the user via filling level. In the UK in the past both terms have been applied to the one-saucepan-inside-another arrangement. I imagine many countries will have several terms for this basic but long-used set up.
"I used a double boiler to steam artichokes (45 min.). I use a bain-marie to cook ramekins of creme brulee in the oven. At least that's my understanding." @z1ulike Sounds like we need to come to dinner at your house.
Very nice, Bo. I'm always on the lookout for Primus kitchen accessories, but they are quite rare in my part of the world. Tony
