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Jan 18, 2012 04:49 PM

What size bamboo steamer for 14" wok?

10" steamer, 12 in steamer? What is best?

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  1. What kind of a wok do you have? I actually do not like to use my wok in conjunction to a wok, not a carbon steel wok anyway. Now, if you do want a steamer, and not particularly sent for the size, then I will go for the 12" one.

    There is no "best" in this case. It is about knowing what you want. Everyone has different needs and therefore different priorities.

    4 Replies
    1. re: Chemicalkinetics

      I have a new 14in carbon steel flat bottom wok (from the Wok Shop).

      1. re: nissenpa

        This? I have/had several of these from 12" to 16"

        Using a wok for part of the steaming apparatus has a tendency to weaken the seasoning surface. Now, if you have a very well seasoned carbon steel wok, then it is fine. Even if it is not extremely well seasoned, but if you know how to deal with it, then it is fine. Just know what you are getting into.

        Did I answer your question?

        1. re: Chemicalkinetics

          That is the wok I have.

          I was planning to use the steamer for dim sum. I just took a class yesterday and saw them use the bamboo steamers which I have never used before.

          Your information is very helpful and I really appreciate it!!

          1. re: nissenpa

            I recently bought a flat bottomed 14" wok as well. I bought a 10" bamboo steamer and found that the steamer sits almost flush on the bottom of the wok. Clearly the idea that it would rest part way up the side of the wok over the water was misguided on my part.

            I considered several solutions:

            * buy a bigger steamer (e.g. 12")
            * buy the steamer insert for the wok and just put the basket on it
            * buy the ring that allows you to put the steamer basket over a regular pot

            In the end, I realized that I have several of those folding steamer inserts for my stock pot and it would be easy enough to just stick that in my stock post and set the bamboo steamer right on top.

            I concur with Chem that boiling water in your seasoned wok for steaming may not be the best idea. I had some trouble with my seasoning process (it still isn't resolved but I decided to move on) but I did notice that when I tried to go back and make a second attempt to remove the protective lacquer after I'd already supposedly seasoned the wok, boiling water ate right through the seasoning and was causing rust spots to form in various places as the water came in contact with the surface. It's probably best to just use another pot if you have a carbon steel wok.

    2. The largest which will fit under the lid.