Steamer Pots & Inserts

There’s a particular kind of kitchen drawer chaos that only a steamer insert can fix. You know the one — the drawer where the garlic press has staged a coup against the melon baller, and somewhere underneath it all is a bamboo steamer you bought once for a stir-fry recipe and never used again. Universal … Read more

There’s a particular kind of kitchen despair that comes from opening a cupboard stuffed with single-use gadgets — a rice cooker you’ve used twice, a fondue set from a Secret Santa in 2019, and somewhere at the back, a steamer pot so bulky it needs its own shelf. A universal steamer insert exists precisely to … Read more

Every home cook knows the moment. You watch someone lift the lid on a tower of glossy dumplings, steam rolling out like a tiny weather system, and you think: I want that. Then you see the price of “proper” cookware and quietly close the tab. Bamboo steamers under £20 are the way round that. They … Read more

Steam a dumpling under a metal lid and you’ll meet the villain of this story within minutes: condensation. It gathers, grows heavy, and drips back onto delicate wrappers like a tiny, soggy raincloud. Steam the same dumpling in bamboo and something quieter happens. The woven slats drink the excess moisture, the wrapper stays silky, and … Read more

Somewhere in the back of most British kitchen cupboards sits a single steamer basket that gets dragged out twice a year for Christmas broccoli and not much else. A stacked steamer earns its cupboard space in a completely different way, because it turns one hob ring into three separate cooking zones at once. A stacked … Read more

Somewhere between the back of your cupboard and the bottom of your “someday I’ll use this” pile, most of us already own a single steamer basket that never quite pulls its weight. A stacked steamer is different — it’s essentially two or three of those baskets sitting on to p of each other, sharing one … Read more

There’s a particular kind of kitchen guilt that comes from boiling broccoli into khaki mush, watching all its vitamin C swirl down the sink along with the cooking water. If you’ve ever stood over a pan wondering whether there’s a better way, there is, and it doesn’t require a fitted kitchen or a four-figure appliance … Read more

There’s a particular kind of kitchen guilt that comes from watching broccoli go from vibrant green to sad khaki in a pan of rapidly boiling water. You know the nutrients are swirling away down the sink along with it, but the alternative — steaming — always felt like something other people did, people with more … Read more