Review of Tom Douglas by Pinzon 10-Inch Bamboo Steamer Basket

I would have given 5 stars except for two small issues

> Splinters and small cracks in the bamboo on the bottom of the steamer trays

> The steamer does not seat tightly in my wok - either the steamer or my wok is out of round.However it fits nicely over a 10-inch straight-sided saute pan.

I've had several steamers in the past, both bamboo and metal.The Chinese-style metal ones are made of aluminum and steam tends to condense on the lids and fall back onto the food, compromising flavor and probably adding traces of unwanted aluminum to the food.The stainless steel metal ones that unfold can be useful but they are designed to hold food directly and they usually have a stem in the middle preventing you from using a plate or large pieces of food.The Chinese-style bamboo steamers are designed not to directly touch the food.You use a plate or leaf or parchment paper under the foods to be steamed.The woven bamboo lid absorbs some of the steam and prevents condensation from falling onto the food.The steamer stays clean and the taste very pure.

This set has two stacking trays and a lid.The construction appears to be of good quality and the bottom is sturdier than usual (although a little splintery).The splinters are not really a problem, especially since the food does not touch the basket.I brushed off most of them and expect it will become smoother with age.

This size is probably best when cooking for one or two.Note that you should not put a plate larger than 8 inches in this steamer because you need to allow room for the steam to circulate freely and for you to be able to remove the steamed food safely.The plate will be very hot after steaming.The steamer is not large enough for most whole fish but a couple of fish slices will fit nicely.It does have two layers so you can cook two completely different things at once. Apparently you could even buy two sets and stack up to four trays - I have not tried doing that so I can't report on the results.




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