Ideal for keeping hot and cooling bain-marie and ingredients, as well as salad bowls. For chocolate, butter, meringue whipping, bagna cauda sauce, hollandine sauce, etc. If you apply too much heat, it will burn and the flavor will be lost, so slowly dissolve it in hot water of about 50°C to 55°C. It can be set in a pot with a handle. With the included base ring, it can stand on its own after cooking.