Bamboo Steamer - Top and Bottom
Simple, quick and easy to steam everything from vegetables to proteins - this steamer is the no-oil method of cooking that allow you to eat-lean. This steamer (or 'seiro') is a Chinese style bamboo steamer, hand crafted by artisans and requires a wok or pan to use. Please do not place this steamer directly over an open flame. To use, pour water inside a wok of the same diameter (11.5''), then place the wok over the stove with the steamer on top. As the water boils, it will push hot steam into to the wok, cooking the contents quickly whist preserving their delicious flavor and vital nutrients.
Due to the handmade nature and organic material, variations are unavoidable. Wood will also patina with age so please enjoy its character over time.
If someone said, "There are two types of seiro steamers", you may be doubtful for a second. However, there are in fact 2 types of Seiro - the Chinese and the Japanese. Chinese seiro have a woven lid, and Japanese seiro has a wood lid. The difference in the lid structure affects the way they steam. While the Chinese seiro allows steam to escape, the Japanese seiro traps it in. The Chinese seiro also has a unified main body while the Japanese seiro has a removable slatted mat. Each seiro has its advantages: the Chinese seiro can be stacked one on top of the other, and the food cooks evenly - while the Japanese seiro is deep enough to cook food in a cup like Chawanmushi (Japanese savory egg custards).
Made from Hinoki wood and bamboo, the seiro (or steamer) is made by bending thin strips of wood into circular shapes to make several layers, with a tiny gap between each layer.
If the seiro is ever washed, water will seep through these gaps, and it will be almost impossible for the water in the gaps to completely dry out. This means there is a chance for mold to form inside the steamer. Please read care instructions below to avoid mold.
Care Instructions: Never wash. Avoid storing in a plastic bag, or anything air tight or in a very moist area.
Before First Use (Seasoning):
1. Boil water in a saucepan or wok (wok preferred)
2. Set the steamer (seiro) on top of the pan. Let the steam go through for about 15 minutes. This removes the new wood smell.
1. Line the base of the steamer with a baking sheet cut into a 11.5'' circle, or place a ceramic plate inside to keep the slatted bottom clean.
2. After use, do not soak the seiro in water. Just clean with a damp cloth and it is sufficient.
When you cook with the seiro, it is steamed at 100 degrees so the steam kills any germs inside. This is the thinking behind the no-fuss method of seiro care: absolutely NO WASHING.
If you are worried about your seiro getting dirty, you can easily line the base with a cloth or baking paper or set a small dish inside it before placing cooking ingredients. Wipe your seiro with a damp cloth to clean after use.
See us cooking with this steamer in our demo kitchen on our blog here:
Return Policy / Shipping:
Returns must be made within 2 weeks in original, unused condition with all packaging for either 1. Store credit for the full amount or 2. Refund - minus a 20% restocking fee. Tortoise does not cover the cost of return shipping or the cost of re-shipping an exchange, and the cost of shipping for returns and exchanges is the responsibility of the customer.