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Steaming is a remarkable healthy cooking style--it uses no oil, retains more vitamins and nutrients than other cooking methods, and helps seal in moisture. The lowest tier of the steamer will cook foods more quickly, so use it for larger items. Wash the steamer by hand, and give it a thin coat of vegetable oil after washing to keep the bamboo from drying out. --A.J. Rathbun
Steamers fit best on woks that are 2 inches larger than the steamer, therefore, a 12 inch wok would work best with this steamer. Other than the recipe on the side of the box, there is nothing in the box other than the steamer. You can cook or reheat your food by placing it directly on the bamboo, paper towel, leaves, parchment paper or by placing it on a heat resistant plate or in a bowl. Also, you can add or remove steamer layers while cooking. For even quicker food prep, if you're having noodles with the meal, you can cook them in the water in the bottom of the wok - a one pan meal. Steaming is truly quick and efficient cooking at its best.