The 10 Best Vegetable Steamers in 2019

Steamers have been and helping us to get the best out of our food for over 7000 years! When we steam vegetables instead of boiling them, it helps ensure they keep more of their nutritional value. Steamers are also ideal for cooking fish, seafood, rice, chicken and many other foods, as they not only help them keep their nutritional content, but also cause less damage to the structural properties of the food.

Things to Consider Before Buying a Vegetable Steamer

Steaming has been used to cook food since ancient times - a steamer dating back around 7000 years has been found in China. As water boils at 212°F (at sea level), the steam emitted from the boiling water carries its heat to the food above, so basically, the steamer allows food to be surrounded and cooked by hot steam in an enclosed environment.

Types of Steamers and High and Low Pressure Steaming

The main types of steamer are electric steamers that can sit on the countertop, a stovetop steamer which usually comprises two or more tiers over a double handled pan, or steamer inserts or baskets that can sit in, or on top of an existing pan.

Food can be steamed in one of two ways, either through high pressure steaming or low pressure steaming.

High pressure steaming is when you use an appliance such as a multicooker to steam food. Because these are purpose built, they allow high pressured steam to build up, which means food cooks faster.

Low pressure steaming is either direct or indirect. For direct low pressure steaming, food can be placed into a powered steamer, or over boiling water on the stove top. Traditional bamboo steamers or stainless steel baskets are direct low pressure steamers as they allow food to come into direct contact with the steam. A bamboo steamer is also known as a compartment steamer.

These types of steamer should never be allowed to touch the boiling water as this will prevent food from steaming properly.

Indirect steaming is when the food does not directly encounter the steam. The most common indirect steaming is by placing food between two plates and then putting this over a pan of boiling water.

Depending on the type of steamer you use, it can cost less to use as you are cooking over one power source rather than multiple, and this may also help reduce your carbon footprint.

Electric Steamer Considerations

Using an electric steamer is a great way to keep some of the stovetop free when cooking. They can also heat up faster than a stovetop steamer (unless you start with ready-boiled water). Cooking times can vary drastically across different electric steamers, due to their power, number of tiers and capacity.

If a steamer comes with a recipe book then you are better using that for accuracy, otherwise, cooking may be a little ‘hit and miss’ until you become familiar with your new steamer.

The trays in electric steamers can sometimes be difficult to clean, as the holes in their bases can easily trap food. Not all trays are dishwasher safe, so you may need to soak them for a while before washing. Juices can also run down into the base or condensation tray, and this cannot be cleaned until the steamer is cold.

Models that have an externally accessible tray can make filling during use much easier and minimize risk of burns.

Some steamers are pre-programed, whereas others just have a countdown timer. It is vital that this is always set to prevent the steamer from drying out. If it has a keep warm function, then remember to check that there will be enough water left in the reservoir to keep this going.

As an electric steamer does take up space on the countertop, its capacity/size is a key consideration if you do not have any spare cabinet space for storage.

If the trays or tiers are equal size, it makes it easier for you to rotate them during cooking. This can help ensure foods in different tiers are ready at the same time. If a steamer offers nested storage, it means one or more trays is smaller. As this stops you from being able to rotate the trays, you will need a little more time to plan your cooking beforehand.

Why Steaming Vegetables is the Healthier Option

A number of vitamins, including the Bs and C, are water soluble which means when we boil vegetables these leach out from the food and are poured away when water is drained. These vitamins also act as antioxidants in the body and help to prevent oxidative damage from occurring. Minerals such as potassium and zinc are also water soluble.

When fresh vegetables are steamed, around 90% of their antioxidants are retained as well as other compounds such as glucosinolates that may otherwise be destroyed by over-cooking vegetables.

Because the cooking temperature stays at less than 230°F when steaming, it helps prevent food from degrading. Certain properties of food begin to break down at around 230°F which means nutritional value of food cooked at higher temperatures and by other methods is not as high as the nutritional content of steamed foods.

Unlike other cooking methods, steaming does not require the use of any fats or oils and it also removes fats from meats, rather than grilling, frying or baking methods that allow fats to saturate meat.

Other Foods Suitable for Steaming

Foods such as fish, seafood, chicken, smaller game birds, rice and other grains, pasta, hard boiled eggs are easy to cook in a steamer.

Other meats such as leg or loin of lamb or tender beef will steam, but tougher cuts do not steam as well. Steaming can also turn darker meats an unappetizing color. Any food that requires browning, such as pastry, is not suitable for cooking in a steamer.

Steamed food tends to freeze better than other cooking methods, and it will keep its structural properties better when re-cooking.

Getting the Best from a Steamer

You should always try to steam the best quality food that you can. Foods that are not as fresh, or are poorer quality tend to be more noticeable in terms of their taste when cooked.

When you prepare vegetables for the steamer, try to keep them all around the same size. Different vegetables can be mixed but cooking times will vary. Cut denser veggies such as potatoes and carrots into smaller pieces and put them on to steam first as they may need around 20 minutes. You can then add more tender vegetables such as broccoli, asparagus or green beans as the timer counts down. These may only need around five to seven minutes.

Check your vegetables every few minutes, especially if cooking arugula, spinach or peas as these will only take two or three minutes to cook.

Most vegetables are still brightly colored when cooked. If you can easily pierce the thickest part with a fork or paring knife, then they are done. Try to leave them with some crunch as they will continue to cook in the residual heat while you are preparing to serve the meal.

If you worry about steamed food tasting ‘bland’ then try a dash of extra virgin olive oil with some chopped garlic or sprinkle some fresh herbs over it before serving. You can also try steaming thinly sliced ginger under winter root vegetables or add a few drops of soy sauce or fish sauce to the water (this may not be suitable in an electric steamer).

Sweeter vegetables such as carrots respond well to some red wine or balsamic vinegar before steaming and a splash of toasted sesame oil will always add extra flavor to Asian vegetables.

Lemon juice and black pepper will also enhance vegetables and the vitamin C in the lemon will actually help keep the color of steamed foods. Depending on what food you are steaming, you can also marinade it before cooking.

Conclusion

Although the technology may have changed in the last 7000 years, the principles of steaming food remain the same. Helping keep food more nutritious, a steamer also allows you to cook with minimal fat. Like any type of cooking, steaming has its disadvantages. You may need to spend more time preparing vegetables for steaming, and cooking times can vary across different steamers and steamer trays.