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From the microwave to the stove, the OXO GG Silicone Steamer makes steaming simple. High walls keep food from falling into boiling water and a large center makes the Steamer perfect for fillets of fish and other large food items. The pleats on the Steamer make it flexible enough to fit into many different pot sizes. Silicone feet elevate and stabilize steamer over water and it won’t scratch pots, making it perfect for both glass and non-stick cookware. Flexible handles fold inward to accommodate pot lid and stay cool to the touch to safely and securely transport food. One-piece construction makes the Steamer easy to clean and features on the handle allow it to conveniently roll up for compact storage.

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With this versatile Farberware Classic Series Stainless Steel Stack ‘N’ Steam 3-Quart Covered Saucepot and Steamer, it’s easy to boil, heat, steam and simmer a variety of foods. Bring water to the boil in the saucepot, and then add broccoli, Chinese dumplings or tamales to the steamer basket. Without the steamer insert, this is also an excellent saucepot for cooking polenta, boiling yams or heating soups. Farberware has been trusted for over 100 years, and this stacking steamer continues that tradition for a new generation. A full cap base featuring a thick aluminum core surrounded by stainless steel provides rapid, even heating. Heavy-duty stainless steel is polished to a mirror finish for a classic touch, and this stacking steamer can be used with or without the steamer insert. The comfortable handles with iconic styling provide a confident grasp, and a self-basting lid helps seal in heat and moisture. This stacking steamer is dishwasher safe and oven safe to 350°F, plus this steamer works beautifully alongside all Farberware collections pots and pans. Steam and cook foods with this versatile Farberware Classic Series Stainless Steel Stack ‘N’ Steam 3-Quart Covered Saucepot and Steamer that features the familiar profile that families have treasured for decades.

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Functional as well as beautiful, this 3-quart saucepot and 2-quart steamer insert are made of heavy 18/10 stainless steel polished to a mirror finish. The pot has an aluminum core in its base to spread heat quickly and evenly. The core is completely clad in stainless steel so, like the rest of the pot and the steamer, the pot bottom resists corrosion and discoloring and cleans up easily. Thick rolled rims add durability and make it possible to pour from the pot without dripping. Because the pot is 4-1/2 inches deep and comes with a tight-fitting, domed lid, it is roomy enough to simmer stocks and soups and can also be used for braising veal shanks or for cooking chili on the stovetop or in the oven. (The handles are oven-safe to 350 degrees F and stay cool on the stovetop.) The pot and steamer are dishwasher-safe and come with a lifetime warranty against defects. –Fred Brack

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Next to stir-frying, steaming is an important and widely used cooking technique in the Asian kitchen. Most kitchens in Asia do not have ovens, therefore baking or roasting are not commonly used cooking techniques. Instead, dumplings, breads, cakes, and other desserts are steamed. There are also wonderful soups and meat dishes, and of course, superb fish and seafood specialties that are cooked to perfection in the gentle, moist heat of a steamer. Steaming is also a perfect way to refresh stale bread and reheat leftovers that would otherwise dry out or overcook on the stove, in the oven, or in the microwave. Steaming has gained popularity in the Western kitchen for its convenience, simplicity, health benefits and energy savings. Steaming envelopes the food in a hot, moist environment so it won’t dry out. And unlike boiling, natural juices, minerals and vitamins as well as color in foods are retained and not drained out in the sink. Steaming is also a very low fat way to cook because you need very little or no oils. Although you can’t burn food in a steamer, you can over -cook it so timing is important. Food should not be placed directly in the bamboo steamer without a plate (if the food is marinated, such as fish and meat) or parchment liner (if food is dry, such as buns and dumplings) and allow at least 1- inch space between the sides of the plate and the sides of the steamer. And be sure there’s adequate head space under the lid so that the steam can freely circulate around the food. The traditional Chinese steamer is made of natural bamboo, a sustainable grass that is strong, grows quickly and is plentiful. Bamboo steamers can range in size from a tiny 4-inch diameter for dim sum to large commercial-sized steamers that can steam several platters of whole fish at once. At Helen’s Asian Kitchen, we have beautiful handmade bamboo steamers for home use in four practical sizes: 4”, 6”, 10” and 12” diameters. These steamers are strong, durable and constructed completely of natural bamboo with bamboo pegs and bamboo lacing for strength, durability and beauty. There are no metal staples, wires or plastic which can rust or loosen with use. The beauty of bamboo steamers extends from their aesthetics to their practicality.The bamboo lid is double woven so that steam is trapped inside the steamer to cook quickly and efficiently with little heat loss. The lid also absorbs any condensation from steaming so water droplets won’t fall on the food you are steaming. We have all experienced heavy condensation on the inside of cookware lids that drip water onto food when the lid is lifted. Controlling condensation is especially important when steaming breads, dumplings and cakes which can be ruined from excess moisture. The steamer is so attractive; it can be brought right to the table for serving. It will also help to keep foods hot during the meal. Helen Chen is a leading Asian culinary expert, cookbook author, cooking instructor and developer of Helen’s Asian Kitchen cookware and cooking accessories. Helen’s focus is making Asian cooking quick and easy, healthy, and more accessible to the home cook. Here recipes are updated to incorporate heart-healthy oils and readily available supermarket ingredients while still maintaining the authentic flavors and variety of traditional Asian cuisine. Her inspiration for new recipes and products comes from her frequent trips to Asia for business and family visits.

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Crafted from sustainable materials with a traditional design, this bamboo steamer from Helen Chen’s Asian Kitchen line offers an authentic alternative to metal basket-style steamers. Designed to rest over a wok or on a steaming ring–also available from Asian Kitchen–the steamer provides ample room to steam vegetables, cook meats, or reheat dumplings. Its handwoven design is 100 percent bamboo, an ideal material for trapping steam, absorbing condensation, and retaining heat. Tidy and attractive, the steamer also doubles as an appealing serving dish at the table. Measuring 12 inches in diameter, the steamer comes with a tightly constructed lid, and detergent-free washing by hand is recommended. –Emily Bedard