What is a tall, cylindrical container used for storing foods in a hot water bath?

A bain marie is specifically designed for heating foods gently and evenly using a hot water bath. This method is particularly beneficial for delicate processes such as melting chocolate or maintaining the temperature of sauces without direct heat, which could cause them to scorch or separate. The structure of a bain marie typically consists of a tall, cylindrical container that holds a water bath, allowing for consistent temperature control.

In contrast, a sous vide container, while also used for cooking in a water bath, is more specifically meant for vacuum-sealed bags of food to be cooked at precise temperatures. A stockpot is generally used for boiling or simmering larger quantities of liquid, and a pressure cooker employs steam and pressure to cook food quickly, which is not suitable for gentle heating like that done with a bain marie. This distinction highlights the primary purpose of each container, reinforcing the suitability of the bain marie for the defined function in the question.