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Which Bamboo Steamer should I choose, classic or with steel banding?


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Posted

Hi all,
I want to buy my first Bamboo steamer, and I wonder which will be a better.
Mostly I will use it to Dim sums and baozi.
The choise is between classic Bamboo steamer and with steel banding like this:https://www.amazon.com/inch-Bamboo-Steamer-La... 
Do you think, that steel banding make steamer stronger? Or it's just an marketing trick?

And the second think: size. I looking for 10 inch. Is it a optimal and typical size?

Thank's for any help.:)

Posted

Personally I would go for the plain one, just from an aesthetic point of view, to me the ones with the metal look a bit gaudy. I am sure the plain ones will do the job very well.

Posted

I use a 10" plain bamboo steamer, two of them, stackable. Slightly larger, 12" is also OK. I chose the smaller size because I usually only cook for one or two people, not for a larger family group. The steamer basket needs to nest conveniently in your wok, out of the water, and not be so tall that you cannot cover it with with wok lid at times, such as when starting the steaming.

 

Suggest also buying some of the perforated parchment papers to set food on inside the steamer basket. A pick-up tool, for lifting the finished basket out of the wok, is also worthwhile. 

  • Like 2
Posted

Thank you for great tips. :)

So I think that plain bamboo steamer will be better idea.

 

@abcdefg I've a question, there is a much dirrefent between perforated parchment papers and normal baking paper? Can I use them interchangeably?

Posted

You use this in a wok abcdefg?  Rather than just over a normal pot?  Any particular reason for this?  Perhaps you could provide a picture of your setup (once you're back).

Posted

I've another question. In link from my first message, to they add 3 x 4" mini steamers. I wonder, mini steamers like that are usefull at all?

Posted

I don't have any that small. Cannot imagine when they would be useful.

 

 

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