Steamer Pot KingHoff KH-3320 24 cm Stainless Steel

KingHoff KH-3320 24 cm Stainless Steel steamer pot is a two-piece cookware set designed for gentle steam cooking of vegetables, fish and dumplings. The set consists of a deep stainless steel pot and a perforated steaming insert that fits securely to allow even steam circulation. With a 24 cm diameter it is suitable for small to medium family portions and everyday kitchen use, providing a method of cooking that preserves nutrients and reduces the need for added fat.

Advantages

The stainless steel construction ensures resistance to corrosion, simple maintenance and a neutral surface that does not affect food flavors. The perforated insert promotes uniform steaming, while the deep pot retains heat and can be used separately for boiling or simmering. The design supports easy cleaning and long-term durability under normal household use.

Suitable for

• Steaming vegetables such as broccoli, carrots and greens
• Preparing fish fillets and seafood with gentle heat
• Cooking dumplings, bao and other filled dough items
• Reheating food without drying or adding oil
• Everyday boiling and simmering when used without the insert

Key specifications

• Material: stainless steel construction for pot and insert
• Diameter: 24 cm working surface suitable for small to medium portions
• Set composition: deep pot plus perforated steaming insert
• Cooking method: designed for steam cooking and conventional boiling/simmering
• Maintenance: dishwasher-safe components or easy hand washing

How to use

Fill the pot with an appropriate amount of water, making sure the water level sits below the perforated insert so food is not submerged. Place the steaming insert into the pot, arrange food in a single layer where possible, cover and bring the water to a gentle boil. Steam until the food reaches the desired tenderness, then remove the insert with care to avoid steam burns. The pot can also be used without the insert for boiling and simmering tasks.

Usage recommendations

To extend the service life of stainless steel surfaces, avoid prolonged exposure to high heat when empty and allow the cookware to cool before washing. Use kitchen-grade utensils to prevent scratching the surface and check water level periodically during long steaming sessions to avoid dry-boil. For best results with vegetables and fish, monitor cooking time and use a timer to preserve texture and nutrients.