Updated December 19, 2018 by Christopher Thomas

The 10 Best Food Steamers

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This wiki has been updated 21 times since it was first published in April of 2015. Steaming food has long been one of the best ways to cook fresh vegetables, grains, and fish without removing nutrients or their subtle flavors. With no added fats in the equation, the right addition to your kitchen will help you maintain a diet conducive to good health and increased longevity. Some of these models are quite simple, while others can replace a number of gadgets. When users buy our independently chosen editorial recommendations, we may earn commissions to help fund the Wiki. Skip to the best food steamer on Amazon.

10. Oster 5-Quart

9. VonChef Bamboo

8. Kitchen Deluxe Basket

7. Piranha Fish

6. Euro Cuisine FS2500

5. Bella BLA13872

4. Gourmia SteamTower300

3. Anolon Universal

2. Instant Pot

1. Cuisinart CookFresh STM-1000

The Science Of Steam

Most foods also lose water through evaporation as they cook, which is why steaming and boiling make for such moist foods.

Though they may look a little alien at first, these steam cookers are supremely simple in design. After all, steam cooking isn't that complex a process: water boils and creates steam, the hot steam encompasses the food in question, and its heat cooks the food.

Okay, well, how does the heat cook the food? That's an important thing to understand when choosing to steam a vegetable rather than to bake it or boil it.

Since the majority of the foods you're going to steam are composed primarily of proteins, fiber, and carbohydrates, let's look closest at those.

Heat will–not invariably, but mostly–make proteins firmer and caramelize carbohydrates. That's why hard boiled eggs get, well, hard, and why bread browns when you bake it. The proteins are firming up in the eggs and the carbs are caramelizing in the bread (and the snozzberries taste like snozzberries!).

When you steam a food, those proteins still firm up and the carbs still caramelize, but the fiber that makes up the bulk content of vegetables breaks down. That's why a carrot will get sweeter (caramelizing) and softer (fiber break down) as it steams.

Most foods also lose water through evaporation as they cook, which is why steaming and boiling make for such moist foods. Remember though, steaming preserves more vital nutrients like folic acid and vitamin C than boiling does. It's definitely the healthier choice.

How Much Steam Is Enough?

Unless you're feeding a small army, the odds are that the steamers we're reviewing here today will fit your needs and fill your family's bellies.

If you are feeding a small army, you could always opt for one of these industrial steamers, though I hope you've got a large enough kitchen at your disposal.

Unless you're feeding a small army, the odds are that the steamers we're reviewing here today will fit your needs and fill your family's bellies.

Size is an important factor when choosing a steamer. If it's just you alone in your house, that smaller, collapsible metal steamer at number five might be enough for you.

Just don't go steaming broccoli or cabbage in it because that could give you gas, and we want you to go out and meet people, make some friends so you can eventually also buy one of the bigger steamers.

Certain other features should play a role in your decision, as well. A water reservoir that you can fill externally (usually through a small opening in the side of the steamer base) is a dream. Also, the longer you can set your steamer to run on its own, the better, especially if you like to steam through tougher ingredients or go on short vacations while you're cooking.

Steaming With Possibilities

Steam is a powerful thing. It's helped us build entire industries, cross continents on locomotive trains, and secretly open envelopes addressed to our loved ones.

From the late 18th century, when we began to incorporate steam into our lives as a source of pressure power, artistic minds like those of Jules Verne and H.G. Wells have imagined myriad possibilities for its use.

The eastern methods were primarily bamboo and cypress steaming, where the native Americans of the ancient southwest used clay.

The works of those artists and inventors would later inspire a generation of writers and artists in the 20th century who looked back at our transition to electric and combustion power to ask, "What if steam had remained the predominant source of power, even in the inventions that followed?"

That question led to incredible works of fiction from the 1950s onward, and gained the term Steampunk in the late 1980s.

Steam wasn't always a source of power, though. Its original use, as we've endeavored to explore here, was primarily in cooking.

Evidence of steam cooking dates back at least 7000 years in China, and as many as 10,000 years here in the US. The eastern methods were primarily bamboo and cypress steaming, where the native Americans of the ancient southwest used clay.

The amazing thing is how little has changed in the cuisine, as both cultures still utilize modernized versions of those same tools to cook food the way their ancestors did so long ago.

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Christopher Thomas
Last updated on December 19, 2018 by Christopher Thomas

Building PCs, remodeling, and cooking since he was young, quasi-renowned trumpeter Christopher Thomas traveled the USA performing at and organizing shows from an early age. His work experiences led him to open a catering company, eventually becoming a sous chef in several fine LA restaurants. He enjoys all sorts of barely necessary gadgets, specialty computing, cutting-edge video games, and modern social policy. He has given talks on debunking pseudoscience, the Dunning-Kruger effect, culinary technique, and traveling. After two decades of product and market research, Chris has a keen sense of what people want to know and how to explain it clearly. He delights in parsing complex subjects for anyone who will listen -- because teaching is the best way to ensure that you understand things yourself.


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