Bamboo Steamer
A bamboo steamer is a traditional steaming tool — its natural bamboo material is breathable and absorbs moisture, so water is less likely to drip onto the food, and it lends a subtle bamboo fragrance, making it a classic choice for steaming buns and all kinds of vegetarian dim sum.
Characteristics
Compared to a metal steamer, the woven bamboo structure of a bamboo steamer breathes better — the bamboo strips absorb some of the excess condensation as steam circulates, reducing the water droplets that would otherwise fall directly onto food and cause it to collapse or develop unsightly wet spots. Buns and pastries steamed this way come out drier and smoother on the surface.
How to Choose
Choose a steamer with tightly and evenly woven bamboo strips, no splitting or mold spots, and a natural bamboo fragrance. Make sure the size matches the diameter of your wok or stockpot so it sits securely without tilting; multi-tier steamers are worth considering if you often steam several things at once.
How to Use
Before using a new bamboo steamer for the first time, soak it in water or steam it briefly to remove bamboo's natural astringent taste. When steaming, line the bottom with steamer paper, cheesecloth, or vegetable leaves to keep food from sticking to the bamboo and make cleanup easier.
Care
Wash the steamer promptly after use and dry it thoroughly, since prolonged dampness can cause the bamboo to mold. Store it somewhere well-ventilated and dry, out of direct sunlight, which can cause the bamboo to crack and warp. Check periodically for mold spots and address them right away.
Tips
With extended use, a bamboo steamer gradually takes on a warm, natural amber tint and a faint steamy fragrance — this is a normal sign of use, not a stain, and doesn't need scrubbing away. In fact, seasoned steamers with this patina are prized by food lovers as a mark of character that only comes with time.
