Steaming 101: How to Steam with Le Creuset

Steaming is a moist heat cooking technique that uses the vapour from boiling water to diffuse heat and cook nearby food. The food is kept separate (no direct contact) from the boiling water and the emitted steam allows food to retain its shape, colour, nutrients, flavour, and texture.

Why steam? 

Steaming is the ideal cooking method to prepare light and fresh meals, it maintains the natural texture of delicate ingredients from vegetables, fish, chicken, and dumplings without using any excess oils or fats.

Which steamer size do I need?

Our 3-ply Stainless Steel 24cm Large Multi-Steamer fits all Le Creuset casseroles with a diameter of 20cm-22cm-24cm. The 3-ply Stainless Steel 20cm Multi-Steamer has a stepped base that neatly fits 16cm, 18cm and 20cm 3-ply Stainless Steel pans.

How much water or liquid do I need to use? 

A good rule of thumb is to always fill your Le Creuset casserole with water or cooking liquid, about three-quarters below where the base of your steamer or colander rests. The trick to steaming is to ensure that the boiling water never comes into contact with the basket of your steamer. The steam should rise up and around the ingredients to cook them evenly and delicately without scorching them.

How to Steam

Step 1:
Fill a Le Creuset casserole with your cooking liquid of choice (like stock- or herb-infused water) three-quarters of the way up the side of the casserole. Leave one-quarter free below where the steamer rests.

Step 2: 
Bring the water up to the boil, add the steamer and place your ingredients inside the basket of the steamer/colander. Arrange according to recipe instructions.

Step 3: 
Cover with a tight-fitting Le Creuset lid to prevent excess steam from escaping the casserole for the most effective steamed results. Steam to recipe instructions, and do not be tempted to lift the lid at any time as the heat of the steam will be released, slowing down the cooking process.

Step 4: 
Once cooked, carefully remove the lid. Allow the ingredients to cool for a minute or two for easy handling. Top tip: Remove your ingredients just before they are ready, about a minute to 30 seconds, as they will continue to cook in the residual heat while they rest.

Step 5:
Serve immediately for the best, most vibrant cooking results.

Did you like this post? Sign up for our newsletter and we’ll send you more news and promotions!