Collection: Steamers & Slow Cookers

Steaming is not a side technique in Chinese cooking, and a colander over a pan will not do it. Multi-tier electric steamers give you two or three levels of even steam at once — a whole fish on one, bao on another, greens on the third — on a timer, with no hob to watch.

The stew pots do something a slow cooker cannot: double-boiling, where the food sits in a sealed inner vessel inside a water bath, so a soup comes out clear rather than churned cloudy. Ceramic and purple-clay inners, from a single 0.8L cup up to 11.6L of stainless steel.

Several of these have Chinese control panels. Every product page carries an English control-panel guide showing what each button does.