Last Christmas I gave these as part of gift bags for gifts.
I was amazed that noone (out of 5) really knew what they were. They all thought they were strainers.
I started using these around 15 years ago. They’re a marvel. They expand to fit most pots, and come larger for even dutch ovens.
Many people don’t know the value of steaming. A lot of vitamins are lost in over cooking veggies, as well as flavor. Steaming really improves texture as well.
Sure, I don’t think its pratical for carrots or potatoes (although I’m sure some will disagree), but for brocolli, green beans, aspearagus…its the bee’s knees !
I normally uses a wok for steaming. I find using the Chinese wok to steam fish produces tastier, more aromatic fish with firmer flesh, compared to using an electric steam oven. I have better control over the heat and timing with the wok, the key to great steaming. Here is a tip that I learned from a Chinese restaurant. Half way through steaming, pour away the sauce collected on the plate, which is normally fishy in taste and smell. I then add the ginger slices and seasoning. Adding garlic oil at the end of cooking time imparts an aromatic flavor to the fish.
Even i am much agree with leeklol,for using the chinese wok to steam fish produces tastier,
Stainless Steel Steamers are a good kitchen helper, but they have downfalls. They sometime are designed so that the steam collects on the metal and condenses and make things like Dumplings damp and soggy.
A better choice is a Bamboo Steamer made of thin Bamboo stips and a thicker rim. These stack and allow you to cook several items at one time and the bamboo socks up the moisture so it does not drip on the lower layers and make them soggy.