Is the pan a saucier? Maybe having two "ear" handles instead of a long one? I've heard they're good because the whisk can get to all places versus a straight sided pan, the whisk can't really get into the part where the edge meets the bottom.

I need to get a double boiler. I make a lot of egg based custards and I'm always improvising a double boiler out of things that don't work all that well together.