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Steamer

Cookware & bakeware · Steamer

Steamer

A perforated basket or tiered set that holds food above boiling water so it cooks in steam.

Useful to have · Used on the stovetop · 52 recipes

Photo: en:User:KVDP, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Any setup that suspends food over simmering water with a lid on top: stacking bamboo baskets, a metal insert with holes that sits in a saucepan, a folding 'petal' basket, or a multi-tier pot. Food never touches the water, which is the difference from boiling.

What it’s for: Gentle, moist cooking that keeps food tender and stops it from becoming waterlogged.

How to use it

  1. Add a few centimetres of water to the pot or wok, below the level of the basket.
  2. Bring the water to a steady simmer.
  3. Line baskets with parchment, cabbage leaves or a cloth for sticky foods, leaving gaps for steam.
  4. Arrange food in one layer, cover and steam; top up with boiling water if it runs low.

Good to know

Tasks
steaming vegetables, steaming dumplings and buns, cooking fish, making idli and dhokla, reheating rice, steaming puddings
Cooking methods
Steamed
Materials
bamboo, stainless steel, aluminium, silicone
Care and cleaning
Rinse bamboo baskets in hot water without soap and let them air-dry fully to prevent mould. Metal steamers can go in the dishwasher.
Limitations
No browning; capacity is limited by the basket size.

Safety

  • Lift the lid away from you; steam burns badly.
  • Do not let the pot boil dry.

If you don’t have one

  • Colander over a pot — A metal colander set over simmering water with a lid on top works for small amounts.
  • Microwave — Vegetables with a splash of water in a covered dish steam quickly, less evenly.

Equipment guide

How it works: Boiling water produces steam at about 100 °C, which surrounds the food. When steam touches cooler food it condenses and releases a large amount of latent heat, so steaming transfers heat fast while keeping food moist and below browning temperatures. Food never sits in water, so fewer water-soluble nutrients and flavours leach out than in boiling.

MaterialGoodWatch out
BambooLid absorbs condensation so less water drips onto food; stackable; light.Can scorch if the pot boils dry; can grow mould if stored damp.
Stainless steelDurable, non-reactive, dishwasher-safe, does not hold smells.Can scratch non-stick pans; conducts heat, so all-metal handles get hot.
AluminiumLight and cheap; multi-tier sets.Condensation drips onto food; reacts with acids.
Electric steamer (plastic)Timer and auto-off; several tiers.Takes bench space; plastic tiers can stain.
Bamboo basket
Sits over a wok or pot; great for dumplings, buns and fish.
Folding steamer insert
Opens inside a saucepan; for vegetables.
Stacking pot steamer
A pot with perforated tiers and a lid.
Idli stand and dhokla plate
Moulded trays for South Indian and Gujarati steamed batters, used inside a pot or pressure cooker.

Buying guidance

Starting out: A folding stainless insert or a 25 cm bamboo basket that fits your wok or largest pot.

Keen cook: Two-tier bamboo set plus an idli stand if you make South Indian food.

  • Diameter matched to the pot or wok it sits on
  • Tight-fitting lid
  • At least two tiers for cooking more than one dish
  • Lined with parchment or leaves to stop sticking

No brands or prices — check current reviews before buying.

Techniques:SteamingBlanching

Related tools

Recipes that use it

40 more