Summary

I took this picture myself on Dec 30, 2005. Kowloonese 10:41, 30 December 2005 (UTC)

This picture shows two types of steamers.

On the left is a modern Western steamer made of stainless steel. The bottom pot holds the boiling water, a strainer with holes on the bottom stacks above the pot, one additional strainer is not shown here, then on the very top is a glass lid with a venting hole. More strainers can be added between the pot and the lid to make a taller stack, steam will pass upward like in a chimney to heat food within the stack.

On the right is a set of traditional Chinese steamers made of bamboo. What shown here include two identical bamboo baskets and the one on the right is covered with a bamboo lid. The bottom of the bamboo basket is a grid-like rack to hold the dishes and let steam pass upward through the stack. The whole stack of baskets simply sits on top of a wok (not shown here). The circular shape of the steaming basket stack and the hemispheric shape of a wok fit in very well and sturdily regardless of the size of the steamer basket. The round bottom of the wok would accommodate a pool of boiling water under the stack. As water in the wok evaporates, more hot water can be poured down the rim of the wok to maintain the water level. Multiple dishes can be stacked up and be cooked efficiently at the same time with one single heat source as steam passes upwards around all the dishes in the baskets.

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