2-Tier Bamboo Steamer Baskets, 12-Inch

I bought this to make Chinese pork buns in Eileen Yin-Fe Lo's The Chinese Kitchen: Recipes, Techniques, Ingredients, History, And Memories From America's Leading Authority On Chinese Cooking . I was immediately happy with the nice solid construction of these, was not disappointed when I tested them using the recipe. This can also be used to heat up frozen dumplings, such as Trader Joe's which are pretty good. How to use: This steamer can be used directly in a wok over water without any other equipment. To figure out how much water to use, first place the steamer in the wok and see how much space is left underneath. Then remove the steamer, add water, bring to boil and place steamer directly on top; The sides of the wok will prevent it from slipping and touching the water. As the dumplings steam you can see the steam coming up through the top. The FIRST time you use this, first wash thoroughly and rinse, soak all parts including the lid completely submerged in very hot water for a half hour (I used my sink plugged up for this). Then put the entire thing together and steam for a half hour while empty, turn off heat, and let cool. This causes the bamboo to expand and contract and the layers to fit together perfectly--I have used others without taking this step and I do see the difference in how nicely they fit together. This item has two tiers. My dumplings came out identical in the top and bottom tiers, which is awesome. My one disappointment with this is that there is ring adaptor attachment available that can allow this to fit on a regular pot rather than a wok. I do often use mine on a regular pot because I don't like putting water in my woks regularly. However, most regular pots are slightly smaller in diameter than this, resulting in the steamer hanging a bit off the edge. The result is if the heat is high, the flames can lap up and scorch the outside. I've ruined several and one time actually started a fire I had to put out! To combat this problem, there is a metal ring available (not from Joyce Chen) for the 10-inch steamers, but sadly not for this one! My solution is to turn the heat down a bit and sometimes moisten the bottom portion during steaming with a wet towel. Still, I sure would like an adaptor!

Very good product. Sturdy and lightweight. Gets the job done well. A little rough but not a problem.

I bought this 12" bamboo steamer after reading a Bon Appetit tip that it could be used as a stackable pie caddy, but, of course, I couldn't own one without using it for cooking. I'm a huge fan of Chinese dumplings and steamed buns, and this steamer opened up wonderful possibilities, especially since I can cook two different kinds of dumplings or buns at a time, one on top of the other. The 12" steamer needs a large wok or skillet to work properly since it must fit inside the edge with boiling water more or less sealed underneath. Smaller versions of the bamboo steamer might be more practical for most kitchens, although if I am going through the efforts of making dumplings, I want to cook many at once. I line the bottom of the steamer with parchment paper rounds to keep the food from touching the bamboo directly (it's easier to clean that way and to lift out with chopsticks), a method similar to what I saw in China. I cut these rounds myself, although you can buy the more convenient Helen's Asian Kitchen Parchment Steamer Liners . Foods that take longer to cook must be positioned at the bottom, closer to the steam, with fast-cooking dumplings in the top tier. You can purchase two sets and stack them four tiers high. Cleaning is easy. The instructions advise to never use soap because it will permeate the bamboo and later flavor your foods. I rinse in warm water, rubbing any food particles off the surface, and let dry. Here I go against the instructions because I stack the two trays after towel drying and let them air dry further while in place. I don't want them to warp so that they no longer fit tightly. I dry the top separately, only because if I topped the trays, they wouldn't dry. As for using a bamboo steamer as a pie transportation caddy, kudos for Bon Appetit for suggesting this. I find that the 12" size is the right one to stack 9" pie plates because you need room to get your fingers around the pie tin to lift it out. Because the stacks are limited it height, flat pies -- such as pecan or any single-crust pie -- fit best in it. An apple pie, with its relatively high crust, can only fit in the top tier and then only without the cover. I also intend to use the steamer to transport Christmas cookies to keep them from shifting off their tray while I'm driving. -- Debbie Lee Wesselmann

This bamboo steamer is incredibly sturdy and durable. I’ve bought many different kinds, and this one is by far the best!

Es la primera vez que pido una vaporera por internet y en verdad estoy encantada con ella, sin embargo, no le puse las cinco estrellas, ya que la base de bambú (dónde se colocan los dumplings, etc) tenía algunas partes fuera de lugar, pero las pude acomodar de vuelta. :)

I love the size but when we opened the box the there was a small torn in the middle of the cover. See attached pic.

It arrived today, I tested it with some veggies, and yes, works fine, but the quality is poor. There is no good finishing, and a lot of splinters, so I am afraid I will hurt myself while cleaning it, and also worried that those splinters will get lost in my food, when stirring it on the steamer. I've read many reviews and I thought this is the best quality, but this was big disappointment. I am not sure if I would want to return it, ad now I am afraid all those steamers have so poor quality. Also the trays are kind of loose (those horizontal parts), and my food (cauliflower) already stuck in between them and the ring. I think I will return it.

Awesome for steaming pita shells. Only reason I bought it.

Fell apart as we opened package expensive poor quality steamer