Use & Care
Wash before using for the first time; dishwasher-safe.
To deep clean, prepare a baking soda paste by mixing ½ cup (125 mL) of baking soda with 3 tbsp (45 mL) of water. Apply to the desired areas and let it stand for 15–20 minutes. Wipe off excess paste, rinse thoroughly, and towel dry.
USE AND CARE
Not broiler-, microwave-, or outdoor grill-safe.
- Fill your cookware with 4 cups (1 L) of water.
Cover your cookware with a lid and bring the water to a boil over high heat.
When the water is boiling, carefully remove the lid by lifting the handle toward you, allowing the steam to escape away from you.
Place your food in an even layer on the bottom of a partially collapsed steamer and position the steamer over the top of the pan.
Cover cookware with the lid and reduce the heat so the water continues to boil and begin timing. Steam for recommended time given in chart, or until the vegetables are crisp-tender. Refer to Table 1 for steaming time. TIP: If food is layered, stir halfway through to promote even cooking.
To remove the steamer, turn off the heat. Remove the lid by lifting the handle toward you, allowing steam to escape away from you. Remove steamer using heat-resistant oven mitts or pads.
Place the steamer on a heat-safe cooling rack or cutting board, allowing any excess water to drain.
To strain, lift it slowly out of your cookware to keep liquids in the pot.
To use as a colander, extend fully and place in your sink. Pour contents of cookware into it, then carefully shake to remove excess water.
To use as a trivet, collapse fully.
To prevent boil-overs, collapse fully and place on top of an 11" (28-cm) pot.
RECOMMENDED COOKING TIMES
Times are based on quantities listed below. Steam times could vary if steaming less or more food.
|Vegetable||Quantity||Cook Time Range|
| Artichokes || 2 lbs. (1 kg), whole || 25–35 minutes |
|Asparagus||2 lbs. (1 kg)||8–10 minutes|
|Baby Carrots||2 lbs. (1 kg)||16–18 minutes|
|Broccoli Florets||2 lbs. (1 kg)||8–10 minutes|
|Cauliflower Florets||2 lbs. (1 kg)||9–11 minutes|
|Green Beans||2 lbs. (1 kg)||10–12 minutes|
| Red Potatoes (Size B) ||4 lbs. (2 kg), whole||38–42 minutes|
|Spinach||1 lb. (450 g)||3–4 minutes|
|Sweet Potatoes|| 2 lbs. (1 kg), 1" (2.5-cm) pieces ||13–18 minutes|
Steam can cause burns. Always allow excess steam to escape from cookware before handling food or removing the steamer.
Steamer handles get hot during use. Always use heat-resistant oven mitts or pads when handling.
Use the steamer to hard boil eggs. Arrange up to a dozen eggs in the steamer. Place the filled steamer over boiling water and cover. Leave the heat on medium-high and let the eggs steam for 16 minutes. Remove the steamer and run the eggs under cold water. Let the eggs cool completely in refrigerator before using.
Add aromatics like lemon slices, orange slices, rosemary, or other herbs to the water to add subtle flavor to steamed foods.
Try steaming appetizers like pot stickers, or steam chicken, fish, or seafood. Steam until proper internal temperature has been reached.
Cook food in the bottom of your cookware and in the steamer at the same time. Just collapse the steamer halfway before placing it onto your cookware. Adjust the quantities and timing as needed.
Made in Vietnam