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I’m rediscovering that steamers are the lazy-healthy solution for everything from dumplings to fish — here are the best ones
Sometimes the best kitchen tools are the ones you forget about entirely and rediscover while organizing your pantry during a surge of sativa-induced industriousness. That’s how I fell in love all over again with my steamer, which had been shoved on a shelf so tall that it evaded my line of sight for years.
As a ‘picky’ kid in the 1990s, steamed vegetables were one of the most reliable restaurant dishes I could order. There, I’d find a staid melange of broccoli, carrots, and — my favorite — little baby potatoes sitting next to something dippable, like melted butter, or, best case scenario, ranch dressing. But then, roasting became the cooking method du jour, and steaming drifted from our collective consciousness — until I found my steamer in the pantry and single-handedly brought it back (or so I’m hoping).
Steamed vegetables telegraph spa vibes, not only because they are basically being cooked in a sauna but because they’re one of the healthiest foods out there. Maybe that’s the ghost of 1990s diet culture talking, but there’s also evidence that steamed vegetables retain more nutrients than their boiled, roasted, or even raw counterparts. Steaming is also a quick, unfussy cooking method that you can keep one eye on while doing other things (like writing this article or helping my 13-year-old with their homework).
But there’s way more steamers can offer beyond just low-cal broccoli. While I love a simple steamed veg platter, my bamboo steamer probably spends most of its time plumping frozen dumplings, which easily hit the mark of restaurant-worthy when steamed rather than pan-fried (at least by me) or microwaved. I also sincerely appreciate how steaming a whole fish is practically foolproof (and visually very impressive). It’s one of my beloved dinner party tricks.
A steamer is a pretty straightforward piece of equipment. There is a perforated surface on which the food is suspended over a bath of steam until it’s cooked, but there are different steamers for different tasks — an old school metal steamer insert you can plop in almost any pot; a bamboo steamer basket that nestles on top of a stockpot and stacks up high; and a true utilitarian’s dream: a rice cooker with a steamer insert. These are a few of my favorite tried-and-true steamers for whatever you happen to be steaming up.
The Best Everyday Steamer Basket
A classic contraption of perforated stainless steel, a classic steamer basket is ideal for steaming vegetables, eggs (making them easier to peel), and my annual batch of Christmas tamales. There are fancier versions of this steamer, with silicone feet and ergonomic handles, but this basic one is truly all you need.
A similar option currently on sale for just $7:
The Best Bamboo Steamer Basket
Steaming has been used as a cooking method in China since the Neolithic period, with the bamboo steamer, or zhēnglóng, originating in the Han dynasty. When put in all that historical context, it makes my little frozen soup dumplings feel a bit trite, but I’m fine with that. Always remember to line your bamboo steamer to prevent sticking, with steamer liners if you have them or cabbage leaves or coffee filters if you don’t.
The Best Rice Cooker for Steaming
What’s better than cooking one thing at a time? Cooking two things at once. I fire up my rice cooker several times a week, so I love that I can pop a steamer basket on top and end up with perfect fluffy rice and steamed soft tofu every time with minimal effort.
The Best Dedicated Countertop Steamer
If you’ve decided to commit fully to this steaming journey, may I suggest this affordable model from Hamilton Beach, which has capacity for larger format items that might not fit in the Zojirushi or a bamboo steamer, like whole fish and corn on the cob.
With your steamer of choice, you’ve got a lot of options, from that bag of soup dumplings lingering in your freezer to the latest vegetable to show up in your CSA box. Just need a few minutes, a little steam, and, of course, some seasoning or dipping sauce, and dinner is served.
