Quick Answer
To use a steamer insert, place it in a pot with a small amount of simmering water, add your food, cover, and steam until tender. This method preserves nutrients and flavor without added fats.
Why Steam Instead of Boil?
Steaming is a gentler cooking method than boiling. It keeps vegetables crisp, colorful, and more nutrient-dense because they don't sit in water that can leach vitamins. It also requires no oil, making it a go-to for healthy cooking.
The trade-off is that steaming doesn't create browning or caramelization, so you won't get the same depth of flavor as roasting. For most vegetables, though, the bright taste and texture are worth it.
Choosing the Right Pot
A steamer insert needs a pot that's wide enough to hold it securely and deep enough that the water won't touch the food. A 3- to 5-quart saucepan works well for most batches. Make sure the insert's handles rest on the pot rim and that the lid fits snugly.
If the insert doesn't sit securely or the lid is loose, steam escapes and cooking time becomes unpredictable. Check for a stable fit before you start.
Step-by-Step: Steaming with Your Insert
- Add water and bring to a simmer: Pour about 1–2 inches of water into the pot—enough to produce steam but not touch the bottom of the insert. Bring it to a simmer over medium-high heat. Check that the water level is below the insert’s base before adding food.
- Place the insert and add food: Set the steamer insert in the pot, ensuring it sits securely. Arrange food in a single layer, leaving space between pieces for steam to circulate. Avoid overcrowding. If pieces are piled high, they’ll cook unevenly—use a larger pot or batch if needed.
- Cover and steam: Cover the pot with a tight-fitting lid and reduce heat to medium-low. Steam until the food is just tender—check with a fork or knife. Timing varies: broccoli takes about 5–7 minutes, carrots 7–10, and fish fillets 8–12. Open the lid only briefly to check; each lift releases steam and slows cooking.
- Remove and serve: Carefully lift the insert by its handles, letting excess water drip off. Transfer food to a plate and season as desired. The insert doubles as a colander for rinsing produce. Use a dry towel or mitt to grip the handles—they can get hot even if they are heat-safe.
A Steamer Insert That Does Double Duty
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Viking Stainless Steel Universal Steamer Insert and Colander: Features a hard anodized exterior and cut rims, with metal handles safe up to 600°F/315°C. The durable exterior and heat-safe handles make it easy to lift hot food out of the pot safely, and the cut rims help it fit securely on various pot sizes.
Viking Stainless Steel Universal Steamer Insert and Colander