ångkorgar

Ångkorgar, or steam baskets, are perforated vessels placed in a pot to steam foods above simmering water. The name derives from the Swedish ånga meaning “to steam” and korg meaning “basket.” They are commonly used in home kitchens to cook vegetables, fish, dumplings, and other foods without direct contact with the water.

Design and variants: The typical form is a collapsible metal wire basket with small handles, designed to fit a range of pot sizes. Fixed wire baskets and silicone versions are also common. Many sets include multiple baskets or a stackable design, allowing several dishes to be steamed at once. Materials vary from stainless steel to aluminum and silicone, each with different weight, heat tolerance, and cleaning properties.

Usage: Fill the pot with a few centimeters of water below the bottom of the basket, bring to a boil, place prepared food in the basket, and cover with a lid. Steam times depend on the food and cut size, generally faster than boiling. Avoid overcrowding to ensure even circulation of steam. Add seasonings and aromatics as desired, but avoid blocking the perforations.

Care and maintenance: Rinse promptly after use. Stainless steel models are typically dishwasher-safe, while some silicone or aluminum versions benefit from hand washing. Dry thoroughly to prevent rust and inspect for residue or mineral buildup, which can be removed with a gentle brush or soak if needed.

See also: Steaming, kitchen utensils, stainless steel cookware. Ångkorgar are a common and versatile tool in many cuisines for healthy, hands-off cooking.