Heat-resistant plate for steaming [split from BC]

[ethnicchower]

I've been looking for a heat-resistant plate to steam big stuff in my wok for a long time (like large whole fish or a whole duck). I've been using a pie plate, but it's not quite big enough for what I want to do. I've searched on Amazon.com and other sites but couldn't find anything (it's hard to search for it, since it has no special name...) If anyone has any recommendation on a plate that would work for this that I can buy online, that would be awesome.

I also want to buy a new wok, and if I find Chinese porcelain tableware that I like, I'll get that too. And I'm sure that once I'm there I'll find even more stuff I want :)

[LotusRapper]

I use an oval SS turkey roaster (with lid), like this one bit bigger:

http://www.dvo.com/Products/bandons_r...

to steam fish, Chinese style, the only protein I steam anyway. I place it over two burners and turn them to the same heat setting on the dials. Which actually I go no more than 6/10th max heat (after initial boiling of water in roaster) since I like to steam it slow and gentle. For the plate I use a hand-me down Chinese oval plate my mom gave me which happens to fit the roaster shape just right. The grate in the roaster doesn't leave enough clearance between the bottom of the plate and the water, so I just place a couple of pieces of extra un-used kitchen tiles to elevate the plate. Seems to work ok for me.

[ethnicchower]

That is an interesting solution. The turkey roaster seems like it's the perfect shape for steaming a whole fish.

My turkey/chicken roaster doesn't have a lid though... so I'd like to find a way to do the same in my wok (which does have a lid).

I've seem some online stores that sell steamer inserts for woks, which is cool. But especially for steaming fish, it would be nice to have a plate that can catch any sauce.

[LotusRapper]

I have one of these wok trivets I bought from T&T, the local chain of Chinese supermarket, but you can find them almost anywhere:

http://farm4.static.flickr.com/3051/3...

I actually never steam anything in my wok, it just takes up too much real estate on the stove top if I got other pots or pans being used for cooking.

[fmed]

Tinland for sure.

[ethnicchower]

Tinland it is then.