For almost 10 years, I used a regular cooking pot and a stainless steel strainer for steaming. Our kitchen is small with limited storage space, so I avoided buying any additional cooking equipment with material dimensions (growing up, my mum used to use this gigantic three layered steamer made in aluminum, which I definitely didn’t want in my kitchen).
But a few month ago, I finally decided to buy a steamer that is small enough to fit in our tiny kitchen as well as visually appealing. This steamer from Le Creuset was a perfect choice for us. It can be fitted to my existing Le Creuset Cocotte Ronde (a great wedding gift by my dear friends eight years back), and tucked away nicely in the same manner. As simple as steaming can be, it basically works the same way as my DIY steamer mentioned earlier, but much faster with presumably stronger air pressure due to the better heat circulation in the pot, which can be seen in the amount of steam escaping the lid. Because of this, the differences in the outcome are quite significant; the cooked food results in much richer in taste, nutrition, and colour. It also makes me happier to get to use my Le Creuset more often. Who doesn’t enjoy having this beautiful French pot on your stove while cooking?
Le Creuset Steamer
Coupled with Le Creuset Cocotte Ronde (mine is 22cm)
Large enough to steam a few different veggies at the same time
Set it up like this
Done!
SMALL TOKYO KITCHEN 
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🙂
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