Helen's Asian Kitchen Bamboo Food Steamer with Lid - 100% Natural Bamboo - Basket Steamers for Cooking Dumplings, Dim Sum, Veggies, Fish, Meat - Preserve Nutrients & Flavors - 10-Inch

Good steamer. Gets the job done.

I recently purchased Helen’s Asian Kitchen Bamboo Food Steamer, and I love it!It is made of high-quality bamboo, which not only looks beautiful but also feels sturdy and durable. I appreciate the craftsmanship that went into making this steamer. The two-tier design allows me to cook multiple items simultaneously, saving me time in the kitchen. Steaming retains and I've noticed that my dishes taste fresher when cooked in this steamer.I purchased the metal steamer ring separately which I am glad I did so because it ensures the basket will stay nice and sturdy on top of my pot. I just fill the bottom of a large pot with water, place the food in the bamboo baskets, and let the steam work its magic. The dumplings I made were cooked pretty quickly and did not stick to the bamboo. Considering the quality, versatility, and health benefits it offers, I believe this steamer is worth every penny!

This was a gift for our son-in-law and the first thing they steamed was soup dumplings and they were delicious! Great capacity for two! Cleaned up nicely! Easy to use!

I bought this bamboo steamer because bamboo steams food better than Metal. The bamboo cover kind of absorbs the steam so there is very little water condensation, which can make the steamed food soggy. I also like the bigger size (12”), which is more versatile. I have used it to steam veggies, meat, and Chinese dim sums and the food all turned out great.However, one of the baskets is starting to fall apart, after about 10 times of usage. A layer of the bamboo is coming out. It is still good to use since I used a staple gun to staple it back. Time will tell how durable this steamer will be. I give it a 4 star for now, since it met my needs and is still working ok, with a little repair.

I had a pair of these baskets and wanted more to be able to have on hand. Not actually just having on hand but actually using the additional pair frequently. Most veggies require different cooking times, even if just a minute or two, and having enough trays on hand makes the choir easier. One can stack them about five high and still cook food on the top completely. Eating vegetables raw is the most healthful way to consume them but if one wants his/her greens cooked steaming seems to be the most healthful way to cook veggies. Some veggies just seem to need to be cooked. Most cook quickly with steam and will retain their flavor well if not overcooked. Also they tend to not be soggy and unflavorable like those cooked in boiling water.With some protection under the trays they can be carried directly to the table from the stove. I always use either a plate or serving dish under the trays and this way the furniture is protected and the person carrying the trays is also safer. Though not as attractive as fine crystal or china the bamboo is not unattractive. To retain the heat the lid can be kept on. The veggies seem to stay warm for 15-20 minutes this way. Do use caution; they do tend to retain some of the steam and it can be easy to see how someone could get a serious burn.One other thing to remember with bamboo is not to use soap. It tends to retain flavors and Dawn is not very tasteful. The next time you cook with them the taste of soap will transfer to the food.I have found that with proper care the trays will have a useful service life of a few years and the investment is well worth the money.

Received Helen Chen bamboo steamer very quickly. It appears to be crafted well. I put it into a pan of simmering water-it just fit, so no steam coming up the outside. I put salt in the water and sprinkled salt on the insides of the baskets. I put in a bit of ginger root and scallion, and found the steam came up quickly and did not leak from the woven top or the sides. A grassy odor was noticeable as I let the baskets steam, and the basin water became yellow from the steamed out grass sap, I'm guessing. Bamboo is a grass. I dumped out the water, and switched the baskets with another round of salt and steam. Less odor, less coloring of the basin water. Removed the baskets and separated to cool slightly. Then I carefully brushed olive oil on all the surfaces, inside, out, top bottom, sides. It soaked in pretty quickly. I wiped off any excess, and restacked. I think I will steam again without food to be sure the steam water is clear. As for the steam, it was gratifying to see a good steamy environment inside both tiers, and none obviously escaping the joins or the lid. I intend to use a cabbage leaf as lining as parchment paper has its own chemical problems. I'm planning to make steamed dumplings, and veggies. I may try tamales, too! The 10 inch is rather larger than I expected. It will more than suffice for 2 people.

I like the steamer. It has enough surface to steam fish or a lot of dumplings. The problem I have is one of the steamer baskets came apart after 2 uses.I will update if/when the manufacturer responds to this review

I'm a half-Asian American who was raised by my white mom, so I never learned to cook anything authentically Asian until college. I got this steamer to make dou sha bao (red bean buns) from scratch for Lunar New Year. It had a few tiny rough fibers, which is to be expected from a handmade item, but they came off easily in my first pre-rinse. The steamer itself is two-basket and big enough to fit about six buns on each tier. It's very sturdy and definitely looks like it will last me the rest of my life.My buns turned out beautifully! The bamboo smell over heat gave off the kind of purely pleasant aroma that reminds you of childhood, even though I have never used one in my life. My girlfriend wants me to learn to make xiao long bao, so that's my next project with this steamer! I would highly recommend this steamer to anyone looking for one.