Steaming is a very old cooking technique, which has been used for centuries, especially in China. They use it there to steam dim sum and other dishes in stacked bamboo baskets over a wok containing boiling water. In Morocco, they steam couscous in a special couscoussier above the meat or vegetable stew, which is eaten with the couscous. Steaming has many advantages and is just as easy as boiling.


Steaming is actually the new way of boiling. The only difference is that the ingredients do not sit in the boiling water but in a steam pan or steam basket above it. The ingredients are cooked by the hot steam that rises from the boiling water and remains among the ingredients. There are many different ways to steam. Very simply, by placing a colander, sieve or folding steam basket above a pan of boiling water. Or in an advanced way, in special steam ovens or steaming devices. A special steaming pan with stackable steaming baskets and a lid that closes well is just as convenient and much cheaper than an expensive steam oven.

Stomen in Chinese wok


The BK steamer is simple to use. Put a little water in the pan. The food should not come into contact with the boiling water. The water level should not be higher than around two centimetres below the lowest steaming basket. Bring the water to the boil with the lid on the pan. In this way, no water evaporates and it boils faster.

Place the steaming basket with the food above the boiling water and place the lid on the steaming pan. This ensures that the steam keeps circulating around the ingredients and the food cooks faster. It also prevents the water from evaporating, so that the pan will not boil dry.

Stomer inzet


You can use the BK steamer to steam at different levels. This means that you can prepare potatoes or rice for four people, as well as the vegetables, in a single pan. Make sure that the ingredients have roughly the same cooking time. Place slower-cooking ingredients in the lowest basket.

Stomen met broccoli


Apart from steaming, you can also use the BK steamer to defrost products, blanch cabbage leaves or vegetables for freezing and poach fruit. And, of course, you can also use the pan as a normal 20 cm casserole pot.

Stomen, bloemkool en garnalen


BK's range includes special steamers that consist of a water pan (casserole pot 20 cm) with one or two insertable steaming baskets. This means that you can steam on two levels at the same time. The water pan looks like a normal pan - and can also be used as such - with handy volume markings on the inside. This means that you don't need to use measuring cups when filling the pan.

The steaming baskets fit perfectly in the pan and look very similar. They just have a thinner, perforated base. This allows the steam from the boiling water in the pan to reach the ingredients in the steaming baskets.



The colour of the ingredients remains fresh and bright and, because the flavours are not lost in the water, the pure and refined flavours of the food are retained. If you steam dishes, the food not only looks more attractive but also tastes better. Adding salt is often no longer necessary.


Steaming is healthy

More vitamins - steaming preserves the nutritional value of the ingredients better, especially water-soluble vitamins (including B vitamins and vitamin C) and minerals. The food does not come into contact with the water, so the vitamins and minerals cannot be lost in the water. In particular, vegetables and potatoes benefit from this.

Ingredients retain their shape

Steaming has a number of major advantages compared to normal boiling. The Ingredients or dishes are suspended above the water. They are not agitated by the water and therefore retain their natural shape. This is especially important for fish fillets, which often do not come out of the pan in one piece when boiled or poached, and for nicely folded packages and delicate dishes, such as dim sum.

Conical glass set

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