Quick answer
Use the 28cm steamer insert with the 316 Series 28cm Low Casserole or 28cm Wok with Lid, adding water below the insert and keeping the pan covered while you steam. You can also lift it out and use it as a colander for rinsing or draining.
Why the 28cm size matters
The insert is made for the 316 Series 28cm Low Casserole and 28cm Wok with Lid, so it sits at the right level rather than wobbling or falling through. If you try to use it with a different diameter pan, steam can escape around the rim and the food cooks unevenly.
Because the insert is made from 18/10 stainless steel, it is sturdy enough to hold a full load of vegetables and can be lifted out without flexing. That same construction makes it useful as a standalone colander when you are rinsing rice, draining pasta or washing produce.
Steaming versus boiling: what changes
Steaming keeps food out of the water, so vegetables retain more texture and nutrients than when boiled. The insert lets you steam vegetables, meat or fish in the same pan you already own, which saves stovetop space and cleanup.
The trade-off is that steaming takes slightly longer than boiling for dense items like potatoes or thick fish fillets. Cut pieces to a similar size and check them early the first time you use a new setup.
When this insert is not the right choice
If you often cook for a large family, the single 28cm insert may not hold enough at once, and you may need to steam in batches. If your pan is not a 316 Series 28cm Low Casserole or 28cm Wok with Lid, check the fit before buying, because the catalog does not list adapters for other sizes.
How to use the steamer insert step by step
- Set the insert in the correct pan: Place the steamer insert inside the 316 Series 28cm Low Casserole or 28cm Wok with Lid. Check that it rests level and does not tip when you press one edge. A wobbly insert means steam will escape and food will cook unevenly.
- Add water below the insert: Pour water into the pan until it sits just below the base of the insert. Do not let the water touch the food, or you will be boiling rather than steaming. Too much water makes vegetables soggy and slows cooking.
- Load the food in a single layer: Arrange vegetables, meat or fish in one layer with small gaps so steam can circulate. For dense items like potatoes, cut them into similar-sized pieces. Overcrowding traps steam and creates uneven results.
- Cover and heat: Put the lid on the pan and set it over medium heat until the water simmers. Keep the lid on during cooking; lifting it often releases the steam you need. A tight lid is as important as the insert itself.
- Check doneness early: Start checking vegetables after a few minutes and fish after a short time, then test every few minutes. Remove the insert carefully with oven gloves once the food is tender. Steaming times vary with piece size, so rely on texture rather than a fixed clock.
- Use it as a colander, then wash promptly: Lift the insert out and use it to drain or rinse food. Wash it by hand in warm soapy water, rinse and dry immediately to keep the stainless steel finish clean. Leaving starchy water or food residue to dry can make the insert harder to clean.
Product facts
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316 Series Cookware Steamer Insert 28cm: Designed for the 316 Series Cookware range and made from high quality 18/10 stainless steel. The material resists rust and holds up to daily steaming, and the dedicated fit means you can use it confidently with the matching 28cm pans.
316 Series Cookware Steamer Insert 28cm