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| |  | Bakeware/Cookware | Home » » » » Tom Douglas by Pinzon 10-Inch Bamboo Steamer Basket | | | | | | | Description: | | Award-winning chef-restaurateur Tom Douglas and Amazon.com introduce a line of kitchen products that will inspire home chefs and build confidence in the kitchen. Cook foods the traditional, healthy way with Tom Douglas by Pinzon bamboo steamers. Steaming requires no oil, controls the texture of foods, and preserves more nutrients than other cooking methods. Use this 2–tier, 10-inch version for steaming everything from vegetables to fish to dumplings to dim sum. The two layers are stackable, so you can cook a variety of foods simultaneously. Steam dumplings or fish on the lower level while veggies steam on the top. Steam rice or buns while also steaming poultry. The domed lid features a loop handle and traps steam efficiently. Because the steamer is crafted of bamboo, steam evaporates and circulates easily so it doesn’t accumulate on the lid. To use the steamer, place the bottom layer in a wok or over a large pan, add water until it touches the bottom of the first layer, add food, cover with the lid, and boil the water. Herbs can be added to the water to allow an aromatic flavor to permeate the food while cooking. This steamer measures 6-1/4 inches high and should be hand washed.
Tom's Tips - Steam your dumplings on lettuce or cabbage leaves so they don't stick.
- Put your food on a plate (8-inch or smaller) in the steamer to capture juices as the food steams.
- Add aromatics like ginger to your water for extra flavor.
- While you can place steamers over any larger size of pan, I prefer to use my wok for steaming. Just put a few inches of water in the bottom of the wok and set the steamer basket and lid on top.
- Add a second set for a four-stack and cook more at one time.
|  | About Tom Douglas Tom Douglas is an American chef, restaurateur, and writer. He is well known for helping to define Northwest cuisine and igniting the Seattle restaurant scene, winning the James Beard Award for Best Northwest Chef in 1994. Since 1989, Tom has opened five of Seattle’s most popular restaurants: Dahlia Lounge; the Greek-inspired Lola; Serious Pie pizzeria; Palace Kitchen; and Pike Place Market’s iconic seafood restaurant, Etta’s. He also owns Dahlia Bakery, famous for its Triple Coconut Cream Pie. Tom is the author of Tom Douglas' Seattle Kitchen, named Best American Cookbook by the James Beard Foundation, Tom's Big Dinners, and I Love Crab Cakes! He bested Masaharu Morimoto in an episode of Iron Chef America and was named 2008 Bon Appétit Restaurateur of the Year. Tom is currently working with Amazon.com on an exclusive line of kitchen and dining products, aimed at building confidence in the kitchen. Visit the Tom Douglas by Pinzon Store to browse his full line of Tom Douglas by Pinzon products, discover Tom's all-time favorite cookbooks, and find delicious recipes to make with his kitchen products. | | | Features: | |
• 2-tier bamboo steamer for preparing vegetables, fish, dim sum, and dumplings
• Requires no oil and preserves more nutrients; controls texture and color of foods
• 2 baskets stack to accommodate different foods in each level
• Domed lid traps steam efficiently; loop handle
• 10-inch circumference and 6-1/4 inches high; hand wash only
| | | Product Details: | | | Package Length:
| 11.0 inches | | Package Width:
| 10.9 inches | | Package Height:
| 7.2 inches | | Package Weight:
| 2.7 pounds | | Average Customer Rating:
|  based on 9 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 9 customer reviews )
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Most Helpful Customer Reviews
11 of 11 found the following review helpful:
 better than Norpro; would recommendAug 10, 2009
By fatmav
I like Chinese cooking and I actually own Norpro Deluxe 3-Piece Bamboo Steamer Set for five years prior to adding this newer bamboo steamer to my kitchen, courtesy of the Amazon Vine program. While you are right to think nothing can go wrong in a low-tech item like a bamboo steamer, there are actually a few things that may affect your purchase decision.
First is the size. The diameter of this steamer is 10 inch and is quite generous. Make sure you have a stockpot that is wide enough (11in) and tall enough (you need at least 8in in). The steamer itself is only six and a quarter inch high, but since you don't want water to touch the bottom of it during steaming, you need to raise it an inch or two above the bottom of the stockpot using a rack.
Second is the construction quality. I am happy to report that this is a high quality item. Kudos to Amazon for coming up with this. In comparison to the Norpro steamer, I find this one MUCH sturdier. In fact, I don't think anyone will pick the other if the two were compared in person. Things like Chinese steam cake can get heavy. While I don't think my old one will break under the weight too easily, there is no reason to want a light bamboo steamer.
Third is the lid of the steamer. One critical feature of a bamboo steamer is to avoid condensation dripping back into the food because it would dilute the taste. Bamboo is usually quite good at this BUT your stockpot lid may not. In other words, the bamboo steamer's lid must shield the water dripping down from the lid of the stockpot. This steamer's lid works well in this regard because it is tightly weaved and so any water dripped on top of it will get dispersed into the weaving. Again, a good design.
The bottom line is I consider this a better buy. Congrads to Amazon for coming up with this quality item at a competitive price.
4 of 4 found the following review helpful:
 Recommended, despite a few splintersJul 22, 2009
By Kathryn Bennett
I would have given 5 stars except for two small issues
> Splinters and small cracks in the bamboo on the bottom of the steamer trays
> The steamer does not seat tightly in my wok - either the steamer or my wok is out of round. However it fits nicely over a 10-inch straight-sided saute pan.
I've had several steamers in the past, both bamboo and metal. The Chinese-style metal ones are made of aluminum and steam tends to condense on the lids and fall back onto the food, compromising flavor and probably adding traces of unwanted aluminum to the food. The stainless steel metal ones that unfold can be useful but they are designed to hold food directly and they usually have a stem in the middle preventing you from using a plate or large pieces of food. The Chinese-style bamboo steamers are designed not to directly touch the food. You use a plate or leaf or parchment paper under the foods to be steamed. The woven bamboo lid absorbs some of the steam and prevents condensation from falling onto the food. The steamer stays clean and the taste very pure.
This set has two stacking trays and a lid. The construction appears to be of good quality and the bottom is sturdier than usual (although a little splintery). The splinters are not really a problem, especially since the food does not touch the basket. I brushed off most of them and expect it will become smoother with age.
This size is probably best when cooking for one or two. Note that you should not put a plate larger than 8 inches in this steamer because you need to allow room for the steam to circulate freely and for you to be able to remove the steamed food safely. The plate will be very hot after steaming. The steamer is not large enough for most whole fish but a couple of fish slices will fit nicely. It does have two layers so you can cook two completely different things at once. Apparently you could even buy two sets and stack up to four trays - I have not tried doing that so I can't report on the results.
2 of 2 found the following review helpful:
Decent steamerAug 04, 2009
By 718tech
Before I got this steamer, I used to use a folding stainless steel one. the Pinzon is a marked improvement over that. It's considerably larger, and keeps the food farther above the boiling water. Of course, having two levels is convenient too. I've used it a few times, and it's holding up well. Its construction seems superior to the very cheap ones you can find in any discount store. I can't say anything about long-term longevity, but so far so good. Fits well on a 12-inch pan with sloping sides. I've not had the splinter problems some other reviewers mentioned. As for technique, I think the instructions are a little timid - steaming food on a plate, as they recommend, results in a water-logged dish, especially if you're steaming fish. Placing the food on a piece of lettuce gives far better results.
2 of 2 found the following review helpful:
Nice little steamerJul 24, 2009
By R. Dowling
I used to own a bamboo steamer, but it got lost when I moved, so I've been thinking about getting a new one. This steamer is well designed and seems to be average in quality. I didn't give it 5 stars because it did have a lot of splinters and sawdust inside, which was not the case with my previous steamer. To deal with this issue, I used the hose attachment of my vacuum cleaner to thoroughly suck out the sawdust and loose splinters from all the little crevices, and then I washed it in hot water (which you should do anyway before using it).
I was also surprised that it didn't come with even a basic instruction pamphlet. For me, this isn't a problem because I've used bamboo steamers many times in the past... but if you're new to steaming, and/or have never used a bamboo steamer, you may want to go online and look for methods and recipes.
There is a small piece of paper included in the box that talks about Chef Tom Douglas, and it also mentions that the steamer is dishwasher safe; however, I personally would not recommend putting it in the dishwasher. This just seems like a bad idea to me. I would worry about the dishwasher detergent or rinse aid being absorbed into the bamboo. Hand washing in hot water with a small amount of mild detergent would be the the safest bet, in my opinion.
All in all, it's a nice little steamer and the price is reasonable.
1 of 1 found the following review helpful:
High quality. Modern contruction. Good SizeJul 24, 2009
By D. Sun
I have previously bought a very similar bamboo steamer set. It is the same size, two layers with a lid - the same as the Tom Douglas set. The diameter of these steamers at 10 inches are large enough to steam several Asian style buns, small dim sum dishes, smaller servings of fish, etc. Good enough for a 2-6 people, but it is sort of like preparing a grilled meal on a portable propane grill - Definitely doable, but you may have to prepare 2-3 separate loads of food instead of a one time deal and that can become frustrating.
My first set of bamboo steamers is far more traditional. The bottom consists of thin slivers of bamboo tied together with organic grass-like threads. It is very traditional, but after repeated use the threads will work loose, break, and eventually you need to replace the steamer.
This Tom Douglas steamer does not have this issue. Thick bamboo sticks are interconnected with large cut out spaces, which is far more durable, but does not interfere with the primary purpose - to let steam pass between the pot and the one or multiple steam layers in use.
On thing to remember is a wok is preferable to use with these types of steamers. The curved bottom allows for a good amount of water, while the bamboo cooking rings rests on the sides of the wok, which is perfect for steaming. It would not work with standard sauce pans or cookware, since the steamers would need to rest on something to avoid direct water contact.
Overall a great product, built with quality. It beats my old set hand down and is a good buy. The great thing is my old set is also a 10" ring, so now I can steam 4 layers at a time, which is pretty nice.
See all 9 customer reviews on Amazon.com
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