The Best Bamboo Steamer: Buying & Use Guide
By The Chowmi Test Kitchen ยท Updated June 10, 2026
For most homes the best bamboo steamer is a 10-inch, two-tier steamer with a lid. Ten inches is big enough for a batch of dumplings, buns, or a fish fillet, and it rests neatly inside a 14-inch wok or over a same-width saucepan. Bamboo beats a metal steamer for dim sum because the woven bamboo lid absorbs condensation instead of dripping it back onto your food, so dumpling skins and bao stay dry rather than soggy. Two stacked tiers let you cook two things at once and double your batch. Look for tight, sturdy weaving, natural (unvarnished) bamboo, and a lid that sits flush. To use it, line each tier with parchment, a cabbage leaf, or a perforated liner so food doesn't stick, set it over an inch or two of simmering water, and keep the water topped up. With a quick dry after each use a bamboo steamer lasts for years.
What to look for
A good bamboo steamer is simple, so a few details separate the ones that last from the ones that fall apart in a month.
- Size โ 10 inches: the home sweet spot; fits inside a 14-inch wok or over a similar-width pot, and holds a real batch. Go 12-inch only if you cook for crowds.
- Tiers โ two, plus a lid: stack to cook two things at once and double your dumpling batch; the lid must be bamboo (not metal) to absorb condensation.
- Material โ natural, unvarnished bamboo: avoid heavily lacquered steamers; you want bare bamboo with tight, even weaving and no loose splinters.
- Fit โ flush lid and sturdy rings: a wobbly lid lets steam escape; well-bound rings won't unravel after repeated use.
Bamboo vs metal steamer
Both cook food with steam, but they behave differently. A bamboo steamer's woven lid breathes and soaks up condensation, so droplets don't fall back onto delicate dumpling skins or bao โ that's why dim sum houses use bamboo. It also imparts a faint, pleasant aroma and looks great brought straight to the table. A metal steamer heats a touch faster and is easier to clean, but its hard lid drips condensation back onto the food unless you wrap it in a towel. For dumplings, buns, and fish, bamboo is the better tool; for sheer durability and quick veg, metal is fine. Many cooks own both, but if you buy one for Chinese cooking, make it bamboo.
How to set it up over a wok or pot
You don't need a special base โ a bamboo steamer is designed to sit inside a wok or over a saucepan of the same diameter.
- Line each tier with perforated parchment, a napa cabbage leaf, or a silicone liner so food doesn't stick to the bamboo.
- Add 1โ2 inches of water to a wok or pot and bring it to a simmer โ the water should not touch the bottom tier.
- Set the filled, stacked tiers on top with the lid on. The steamer should rest stably; if using a pot narrower than the steamer, set it inside a wok instead.
- Steam as the recipe directs, checking the water level and topping up with hot water so it never boils dry.
- Lift off with dry towels or oven mitts โ the rims get hot โ and serve straight from the steamer.
Recommended picks
We don't fake side-by-side testing โ buy a natural two-tier bamboo steamer in the size that matches your wok or pot. Helen Chen and Joyce Chen are widely well-reviewed names; here's where to start.
- Best overall: 10" two-tier natural bamboo steamer with lid โ fits a 14-inch wok; right size for most homes
- For bigger batches: 12" two-tier bamboo steamer โ if you regularly cook dim sum for a crowd
- Reusable liners: perforated steamer parchment or silicone liners โ stops sticking without soggy paper
Care, and what to make first
Never put a bamboo steamer in the dishwasher or soak it. Rinse it in warm water, scrub off any stuck bits, and โ most importantly โ let it air-dry completely before storing so it doesn't mildew. Season a brand-new one by steaming it empty for 10โ15 minutes first. Once you have it, dumplings are the obvious place to start.
The Best Bamboo Steamer: Buying & Use Guide FAQ
What size bamboo steamer should I buy?
Ten inches is the best all-round size for home cooking โ it fits inside a standard 14-inch wok or over a same-width saucepan and holds a real batch of dumplings or a fish fillet. Choose 12 inches only if you regularly cook dim sum for a crowd; smaller 8-inch steamers are limiting for anything but a couple of buns.
Is a bamboo or metal steamer better?
For Chinese cooking, bamboo โ its woven lid absorbs condensation so water doesn't drip back onto dumpling skins and bao, keeping them from going soggy. It also adds a subtle aroma and looks great at the table. Metal heats slightly faster and is easier to clean, but you have to wrap its lid in a towel to stop drips. For dim sum, bamboo wins.
How do you use a bamboo steamer over a pot?
Line the tiers so food won't stick, bring 1โ2 inches of water to a simmer in a wok or same-width pot, then set the filled, lidded steamer on top so the bottom tier sits above (not in) the water. Steam as directed, topping up with hot water so it never boils dry, and lift off with dry towels since the rims get hot.
How do you clean and store a bamboo steamer?
Rinse it in warm water and scrub off stuck food โ never use the dishwasher or soak it, and skip heavy soap. The key step is drying: let it air-dry completely before storing so it doesn't grow mildew. Lining the tiers with parchment or cabbage leaves while cooking keeps it much cleaner in the first place.
Do you need to season a new bamboo steamer?
Lightly, yes. Rinse a new steamer, then steam it empty over simmering water for 10โ15 minutes before its first real use to clean off any production residue and reduce the raw-bamboo smell. After that, just keep it lined while cooking and dry it fully between uses.
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