Steaming is one of the simplest ways to cook vegetables, seafood, dumplings, and buns, keeping them tender, moist, and bright. The steaming cooking method cooks food with hot vapor rising from boiling water, so the food never sits in the water. Here’s how steaming works, how to set up a steamer with or without a basket, and how long common foods take.
Jessica’s Recipe Science
- Steam releases a burst of heat as it condenses on cooler food, which is why steaming cooks faster than you might expect at 212ºF.
- Because the food sits above the water instead of in it, vegetables keep their bright color and crisp-tender texture without getting waterlogged.
- Every peek under the lid lets steam escape and adds cooking time, so keep it closed until you check for doneness.
Featured Comment 7
“This guide on steaming is so very helpful!”—Clete
Jump To a Section
What is Steaming?
Steaming is a moist-heat cooking method that cooks food with the hot vapor from boiling water. The food sits above the water in a covered pot, usually in a steamer basket, and the steam surrounds it and transfers heat as it condenses on the surface. Because water boils at 212ºF (100ºC) at sea level, steam in a regular pot cooks at about that temperature. A pressure cooker raises the boiling point, so it steams hotter and faster.
Unlike boiling and simmering, steaming doesn’t submerge or tumble the food, so it’s gentle enough for delicate fish, dumplings, and soft buns.
Steaming at a Glance
| Factor | Details |
|---|---|
| Heat type | Moist heat |
| Temperature | About 212ºF (100ºC) at sea level; higher in a pressure cooker |
| Water level | About 1 to 2 inches, kept below the bottom of the steamer basket |
| What happens | Steam condenses on the food and heats it gently without soaking or browning it |
| Best foods | Vegetables, fish and shellfish, dumplings, buns, eggs, and some puddings and custards |
| Typical time | 2 to 5 minutes for asparagus and broccoli, about 13 minutes for eggs, and 20 to 35 minutes for artichokes and whole beets |
| Equipment | A pot with a tight-fitting lid and a steamer basket, bamboo steamer, or electric pressure cooker |
How to Steam
These steps work for most steamed vegetables, seafood, and dumplings. Check your recipe for specific times.
Add an Inch or Two of Water
Pour about 1 to 2 inches of water into a pot, then set the steamer basket inside. The water should sit below the basket; if it touches the food, the food will boil instead of steam. For extra flavor, use broth or wine, or add herbs, citrus slices, or ginger to the water.
Bring the Water to a Boil
Cover the pot and bring the water to a boil over high heat so the pot fills with steam. Once it’s steaming steadily, you can lower the heat to medium as long as steam keeps rising.
Arrange the Food in One Layer
Place the food in the basket in a single layer, leaving a little space around each piece so steam can reach every surface. Cut vegetables to the same size so they cook evenly. Leave room between the food and the lid so steam can circulate.
Cover and Keep the Lid On
Close the lid tightly to trap the steam. A glass lid lets you watch without opening it. If you’re steaming buns or dumplings under a flat lid, wrap the lid in a kitchen towel so condensed water doesn’t drip onto them. For longer cooks, check the water level and add more boiling water as needed.
Check for Doneness
Vegetables are done when they’re bright in color and a knife slides in easily. Fish should flake easily and reach 145ºF (63ºC), and shellfish like mussels are ready when their shells open. An instant-read thermometer takes out the guesswork for fish and dumpling fillings. Don’t overcook vegetables, or they’ll turn soft and dull.
Open the Lid Away from You
Steam can cause serious burns. Turn off the heat, then tilt the lid away from your face and hands so the steam escapes in the other direction. Use oven mitts or tongs to lift out the basket.
Steam Without a Steamer
- Colander or foil balls: Set a metal colander in a pot, or place three balls of aluminum foil on the bottom of the pot and rest a heatproof plate on top.
- Pressure cooker: Use the steamer rack with a cup or so of water for fast, hands-off steaming.
- Microwave: Put food in a microwave-safe dish with a few tablespoons of water and cover with a microwave-safe lid or plate.
- Oven: Cover a pan tightly with foil or wrap food in parchment to trap moisture and steam it, like my Salmon En Papillote.
Best Foods for Steaming
Steaming works best for foods that should stay moist, tender, and bright rather than browned or crispy.
Vegetables
Green vegetables like asparagus, broccoli, and green beans turn crisp-tender in minutes, while dense ones like beets and artichokes take longer. Steaming is also a great head start for vegetables you’ll finish another way, like broccoli for a stir-fry. Try my Steamed Asparagus, or learn how to cook broccoli, beets, and artichokes.
Fish and Shellfish
Delicate fish fillets stay moist and won’t break apart, and shellfish like mussels and clams steam open right in a flavorful broth of wine, garlic, and herbs. Try my Steamed Mussels with White Wine and Garlic.
Dumplings and Buns
Steam keeps dumpling wrappers tender and makes yeasted buns light and fluffy. Line the steamer with parchment or cabbage leaves so they don’t stick. Try my Chinese Steamed Custard Buns or Steamed Pork Buns, or my Shrimp Dumplings, which are pan-fried, then steamed under a lid.
Eggs
Steaming eggs in their shells cooks them evenly and makes them easier to peel. Try my method for hard-boiled eggs, which steams them for about 13 minutes.
Advantages and Disadvantages of Steaming
Advantages
- Bright color and fresh flavor: Food cooks quickly without sitting in water, so it keeps its color and natural taste.
- Gentle on delicate foods: Nothing tumbles or bubbles against the food, so fish and dumplings hold their shape.
- No oil needed: Food cooks in steam alone.
- Fast and simple: Most vegetables are ready in minutes with just a pot, lid, and basket.
Disadvantages
- No browning: Steam can’t get hotter than about 212ºF in a regular pot, so food won’t develop a golden crust.
- Mild flavor: Steamed food often needs a sauce, seasoning, or flavored steaming liquid.
- Easy to overcook: Vegetables can turn soft and dull if they steam too long.
- Burn risk: Escaping steam is very hot, so open the lid carefully.
Recipes That Use Steaming
Try steaming with these reader favorites, or learn how to cook lobster tail, including how to steam it.
Frequently Asked Questions
Steaming is a moist-heat cooking method that cooks food with the hot vapor from boiling water. The food sits above the water in a covered pot, so it cooks gently without being submerged.
Steam in a regular pot is about 212ºF (100ºC) at sea level, the boiling point of water. It’s a little lower at high altitude and higher in a pressure cooker.
Steaming keeps vegetables out of the water, so they hold their bright color, crisp-tender texture, and fresh flavor and don’t get waterlogged. Boiling is still a good choice for sturdy vegetables like potatoes and corn on the cob.
Set a metal colander inside a pot, or rest a heatproof plate on three balls of aluminum foil above an inch of water. Cover the pot tightly and steam as usual.
Thin, tender vegetables like asparagus and broccoli take about 2 to 5 minutes once the steam builds. Dense vegetables like whole beets and artichokes can take 20 to 35 minutes or more, depending on size.
Yes. The water picks up some flavor and color from the food, so you can use it in soups, sauces, or as a light stock.
Tools for Steaming
- Steamer basket: The folding basket fits most pots and holds food above the water.
- Stock pot with lid: A tall pot with a tight-fitting lid traps steam and leaves room for larger foods like artichokes.
- Steamer rack: Lifts food above the water in an Instant Pot or other pressure cooker.
- Tongs: Lift hot food and baskets out of the pot without reaching into the steam.
Find all of my favorite kitchen tools on my Shop page.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting my website.
Sources: USDA Food Safety (safe cooking temperatures).
More Cooking Method Guides
Learn how each technique works and when to use it, or start with the types of cooking methods overview:
Moist heat: Poaching · Simmering · Boiling · Steaming · Blanching
Combination heat: Braising · Stewing
Dry heat: Roasting · Baking · Sautéing · Pan Frying · Stir Frying · Deep Frying · Grilling · Broiling · Searing
Mounir Abdallah says
Hello, can the remaining water be used as a vegetable stock?
Jessica Gavin says
Great question! I haven’t reserved the steaming liquid before, but I don’t see why not. It could add interesting color and flavor to your dishes. Let me know if you give it a try!
Noellene says
Hi Jessica I have purchased a counter steamer with no guide for cooking a pieceof silverside. Any advice will be greatly appreciated
Rosemarie Vernola says
How do you steam rice in a regular pot on stove? You can’t use a steamer basket because rice will fall through the holes.
Jessica Gavin says
Hi Rosemarie- I don’t use a steaming basket to cook the rice. The rice simmers and steams in the hot water until it absorbs all of the moisture.
Clete says
This guide on steaming is so very helpful!
James Bowman says
Great article, thinking of steam cooking my food, also been thinking of steam cooking food for my pets, rather than doing it raw.