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12" (30-cm) Steamer
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Keep the nutrients in your food with our 12" (30-cm) Steamer. This handy steamer is so versatile—you can steam a large amount of veggies, or even steam an entire meal at one time. It’s a perfect addition to our 12” (30-cm) pans!
Details
- 12" (30-cm) diameter.
- 6 qts. (5.6 L).
- Holds up to 2 lbs. (1 kg) of veggies, 4 lbs. (2 kg) of red potatoes or 24 eggs.
- Use with the Executive Nonstick Skillet, Stir-Fry Skillet and Glass Lid, and the Stainless Steel 12” (30-cm) Covered Skillet.
- Polished stainless steel interior and exterior.
- Flat base with multiple holes for consistent steaming.
- Silicone-coated handles for a cool, comfortable grip.
- Oven-safe to 400°F (200°C).
- Dishwasher-safe.
Outlet products are final sale, so they are not eligible for 30-day free returns. They are sold without any express or implied guarantees from Pampered Chef®. They may not be returned or exchanged unless damage occurs in shipment. Products sold on Outlet are only available while supplies last.
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Use & Care
Use & Care
Use & Care
Cleaning
- Wash prior to first use; dishwasher-safe. Dry completely before storing.
- Do not use abrasive cleansers, such as steel wool, cleansers with chlorine bleach or oven cleaning solutions as this may permanently damage the surface and will void the guarantee.
- As needed, deep cleaning will restore the luster of the Stainless Steamer as well as remove build-up and discoloration. Use The Pampered Chef’s Stainless Cleaner or stainless cleansers and cleanser-polishes which can be purchased at most grocery stores.
Use
- Insert is to be used on cookware pans that are 12" (30-cm) at the top diameter. Insert is ovensafe to 400°F/200°C. Always use a heat resistant oven mitt or pad when handling hot handles.
- Insert is not broiler-, microwave- or outdoor-grill safe.
How to Steam
Steaming is an easy, low-calorie way to prepare many vegetables. Steamed vegetables retain their color, nutrients and flavor. Steaming is also a great alternative cooking method for preparing chicken and seafood. To steam:
- Fill cookware with 4 cups (1 L) of water. The steamer fits on top of cookware with a 12" (30-cm) top diameter (Examples: Executive Stir-Fry Skillet, Executive or Stainless 12" (30-cm) Skillet).
- Cover cookware with 12" (30-cm) Glass Lid and bring the water to a boil over high heat.
- Remove lid by lifting handle toward you, allowing steam to escape away from you.
- Place food in an even layer over bottom of Steamer and position Steamer over the top of the pan.
- Cover with lid and reduce heat so water continues to boil and begin timing. Steam for recommended time given in chart or until vegetables are crisp tender. Refer to Table 1 for steaming time. • TIP: If food is layered, stir halfway through to promote even cooking.
- To remove Steamer, turn off heat source. Remove lid by lifting handle toward you, allowing steam to escape away from you. Remove steamer using heat-resistant oven mitts or pads.
- Place steamer on heat-safe cooling rack or cutting board, allowing any excess water to drain.
Table 1: Recommended Cooking Times
Times are based on quantities listed below. Steam times could vary if steaming less or more food.
Tips
- Use steaming as a method to cook hard boiled eggs. To hard boil eggs, arrange eggs in steamer. Place filled steamer over boiling water and cover. Leaving the heat on medium-high, allow the eggs to steam for 16 minutes. Remove steamer and run eggs under cold water. Allow eggs to cool completely in refrigerator before using.
- Add aromatics to the water (such as lemon or orange slices, rosemary or other herbs) to add subtle flavor to steamed foods.
- Wide surface area makes it easy to steam two or more different vegetables at one time. For best results, steam vegetables with similar cook times.
- The steamer isn’t just for vegetables. Try steaming appetizers, such as pot stickers or steam chicken, fish or seafood for main dish recipes. Steam until proper internal temperature has been reached.
- If steaming starchy or delicate foods, such as pot stickers or fish, lightly spray steamer with nonstick spray prior to placing into Steamer.
Safeguards
- Steam can cause burns. Always allow excess steam to escape from cookware before handling food or removing steamer.
- Steamer handles get hot during use; always use heat-resistant oven mitts or pads when handling.
Parts made in China, Assembled in Thailand
Use & Care
Cleaning
- Wash prior to first use; dishwasher-safe. Dry completely before storing.
- Do not use abrasive cleansers, such as steel wool, cleansers with chlorine bleach or oven cleaning solutions as this may permanently damage the surface and will void the guarantee.
- As needed, deep cleaning will restore the luster of the Stainless Steamer as well as remove build-up and discoloration. Use The Pampered Chef’s Stainless Cleaner or stainless cleansers and cleanser-polishes which can be purchased at most grocery stores.
Use
- Insert is to be used on cookware pans that are 12" (30-cm) at the top diameter. Insert is ovensafe to 400°F/200°C. Always use a heat resistant oven mitt or pad when handling hot handles.
- Insert is not broiler-, microwave- or outdoor-grill safe.
How to Steam
Steaming is an easy, low-calorie way to prepare many vegetables. Steamed vegetables retain their color, nutrients and flavor. Steaming is also a great alternative cooking method for preparing chicken and seafood. To steam:
- Fill cookware with 4 cups (1 L) of water. The steamer fits on top of cookware with a 12" (30-cm) top diameter (Examples: Executive Stir-Fry Skillet, Executive or Stainless 12" (30-cm) Skillet).
- Cover cookware with 12" (30-cm) Glass Lid and bring the water to a boil over high heat.
- Remove lid by lifting handle toward you, allowing steam to escape away from you.
- Place food in an even layer over bottom of Steamer and position Steamer over the top of the pan.
- Cover with lid and reduce heat so water continues to boil and begin timing. Steam for recommended time given in chart or until vegetables are crisp tender. Refer to Table 1 for steaming time. • TIP: If food is layered, stir halfway through to promote even cooking.
- To remove Steamer, turn off heat source. Remove lid by lifting handle toward you, allowing steam to escape away from you. Remove steamer using heat-resistant oven mitts or pads.
- Place steamer on heat-safe cooling rack or cutting board, allowing any excess water to drain.
Table 1: Recommended Cooking Times
Times are based on quantities listed below. Steam times could vary if steaming less or more food.
Tips
- Use steaming as a method to cook hard boiled eggs. To hard boil eggs, arrange eggs in steamer. Place filled steamer over boiling water and cover. Leaving the heat on medium-high, allow the eggs to steam for 16 minutes. Remove steamer and run eggs under cold water. Allow eggs to cool completely in refrigerator before using.
- Add aromatics to the water (such as lemon or orange slices, rosemary or other herbs) to add subtle flavor to steamed foods.
- Wide surface area makes it easy to steam two or more different vegetables at one time. For best results, steam vegetables with similar cook times.
- The steamer isn’t just for vegetables. Try steaming appetizers, such as pot stickers or steam chicken, fish or seafood for main dish recipes. Steam until proper internal temperature has been reached.
- If steaming starchy or delicate foods, such as pot stickers or fish, lightly spray steamer with nonstick spray prior to placing into Steamer.
Safeguards
- Steam can cause burns. Always allow excess steam to escape from cookware before handling food or removing steamer.
- Steamer handles get hot during use; always use heat-resistant oven mitts or pads when handling.
Parts made in China, Assembled in Thailand
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