Steamers

Precision Steam Distribution for High-Volume Service When executing high-speed service in a commercial kitchen, the reliability of your equipment determines the consistency of your output. The Matfer Bourgeat Excellence 9.5" (24cm) Steamer Insert is not a lightweight consumer accessory; it is a precision-engineered tool crafted from high-grade 18/10 stainless steel. Handling this insert reveals the substantial gauge of the metal, designed to resist warping even under 24/7 thermal cycles. The physical design features a reinforced rim that ensures a vacuum-tight seal when seated within the matching Excellence sauce pot. This prevents steam leakage, maintaining high internal pressure for faster cooking of fibrous vegetables, delicate seafood, or bulk grains. Unlike generic inserts, the perforation pattern is strategically spaced to allow 360-degree steam penetration, eliminating cold spots and ensuring that ingredients at the center of the deep-well basket cook at the same rate as those on the periphery. From a handling perspective, the dual side handles are sized for secure grip while wearing heavy-duty oven mitts. The absence of tight crevices in the handle joins simplifies the sanitation process, meeting the rigorous demands of HACCP-compliant environments. Whether you are using it for blanching vegetables or as a high-capacity pasta insert, the industrial-grade finish remains non-reactive, preserving the flavor integrity of acidic ingredients. Learn More

Norpro's Vegetable steamer is a great alternative to traditional steamer inserts for your cookware. This one is collapsible for easy storage and extends from 5.5 in. to 9.5 in. that can fit in almost any size pot. Measures: 2″ x 5.25″ x 5.25″ when folded up. Learn More

Demeyere Resto: The 8.5 Quart Multi-Pot Engineered for Thermal Precision Handling the Demeyere Resto Multi-Pot immediately reveals its professional lineage. Unlike thin-walled alternatives that vibrate on induction surfaces, the Resto series provides a weighted, stable presence on the glass. The 18/10 stainless steel exterior is polished to a high-luster finish that resists the blue-tinting often seen after high-heat sessions, while the interior remains a smooth, hygienic surface that releases proteins during searing. During hands-on testing, the encapsulated 3-ply sandwich base—featuring a high-purity aluminum core—showcases exceptional lateral heat conduction. When deep-frying, this prevents 'cold spots' around the edges of the pot, ensuring a uniform 350°F (175°C) across the entire cooking surface. The two included stainless steel colanders are not mere accessories; they are precisely gauged for the pot’s 9.1-inch diameter, allowing for minimal water usage during steaming and efficient oil drainage during frying. We noted the tactile feedback of the welded stainless steel handles. By forgoing rivets, Demeyere eliminates the primary site for grease and bacteria buildup. The handles remain remarkably cool during long simmering sessions on induction hobs, provided they are not placed directly over a gas flame. Whether you are blanching spring vegetables in one insert while boiling penne in the other, or using the 8.5-quart capacity for a slow-steeped bone broth, this pot responds to temperature adjustments with the speed required for delicate culinary tasks. Learn More

A pasta insert changes how you drain. Instead of carrying a pot of boiling water to the sink and tipping it into a colander, you lift the food out and leave the water where it is. The Made In Stainless Steel Pasta Insert is sized for the Made In 6 Quart Stock Pot and the Made In 8 Quart Stock Pot, turning either one into a pasta cooker for weeknight dinners, batch cooking, and any task that calls for boiling and draining. Why Cook with an Insert Precise timing: Lifting the insert stops the cooking immediately, so pasta, grains, beans, and vegetables come out when they are done rather than continuing to cook on the way to the sink. Cooking water stays in the pot: The water remains behind, ready to loosen and finish a pasta sauce or to serve as a base for broths and stocks. There is no need to remember to reserve a cup before draining. No heavy pour: Draining means lifting only the insert and its contents, not several quarts of boiling water. One pot of water, several batches: Because the water stays on the heat, you can blanch vegetables, lift them out, and cook pasta in the same water without starting over. Light to handle: The insert is lightweight and lifts out of the pot easily. What to Cook with It Long and short pasta, from linguine to rigatoni Green vegetables for blanching before an ice bath Potatoes and other root vegetables Dried beans and whole grains A Note on Fit The insert is designed for Made In’s current 6 and 8 quart stock pots. Some customers with earlier Made In 8 quart stock pots have reported that the insert does not fit. If your pot predates the current line, please contact us before ordering. Learn More