I was a first-time double boiler and I found this double boiler worked well for making peppered cheeses from existing, large blocks. Simply place the double boiler atop a 2 quart pan of simmering/low boil water. The 600ML boiler is a bit on the small side, but I found it useful to make 11-12 oz cheese blocks without hassle. This is a nice size for small batch creations, but a bit tedious for large batch making. Nevertheless, it's a well made product and very useful in the kitchen for melting various items without the worry of burning. Easy to clean and the pour spout is a nice feature.

Bought this stainless steel Double Boiler to make lemon curd, versatile, can also be used for meting chocolate and soap bases. It’s small, but pretty deep. It’s sturdy and easy to clean. Fits perfectly on my pans. Overall, it does what it’s supposed to do. If you need to make things on a larger scale, you will want a bigger size, as it is a little on the smaller side.

I got this to melt chocolate for dipping. I previously used a double boiler, but it was too large and flat to give any depth to the chocolate. This one was the perfect size and wasn’t as flat-bottomed. It fit perfectly over a regular pan to boil water, and did the job great. The only problem is that the coated handle melted where it rested on the lip of the pan. Not serious, and nothing to interfere with usage. But I would have thought that it would be designed not to melt.

It’s hard to go wrong with a simple double boiler like this, but i can confirm it works well and cleans easily.
Since all you really need is a pot that fits in another pot and doesn’t fall in (check and check), I am going to offer a tip: Get good chocolate!
I made the mistake of picking up some Ghirardelli White Chocolate Chips and deeply regretted it. Make sure there’s quality ingredients (like actual cocoa butter). At first I thought I overheated the chocolate, but actually the chips had the same problems. I was going for cardamom white chocolate if you’re curious. The flavor was good but the texture of those chips was unpleasant.
Tip 2: Don’t overheat! Chocolate melts in your hand, so you really don’t need the water to be very hot. Yes, it will melt more slowly, but for best results you should avoid letting the melt exceed a certain temp (varies by type of chocolate with white being the most delicate). If you want really beautiful, shiny chocolate, look up how to temper it. It’s not super hard and it looks much nicer.

Fits my pot of water well. Spatula was a great bonus and I use it a lot.

Makes melting chocolate so much easier

It works great but the plastic in the handle melted on my pot. I kept it anyway