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A cooking utensil consisting of two nested pans, designed to allow slow, even cooking or heating of food in the upper pan by the action of water boiling in the lower.
(Cookery) US and Canadian a cooking utensil consisting of two saucepans, one fitting inside the other. The bottom saucepan contains water that, while boiling, gently heats food in the upper pan. Also called (in Britain and certain other countries): double saucepan
a utensil consisting of two pots, one of which fits partway into the other: water is boiled in the lower pot to cook or warm food in the upper.