We hear cooking, stewing, steaming, boiling - but what exactly is the difference? Let's start with the most common term, cooking. Cooking refers to temperature-conducting liquids such as water or fat that penetrate the fibers of the food, swell them and heat them up. This often makes the food easier to digest, but this method also results in many vitamins and important nutrients being lost.

When cooking with water, we also understand that the water has a temperature of 100° Celsius and thus reaches the so-called boiling point. If you cook the food slightly below the boiling point, we speak of simmering. When we speak of steaming, we mean that, for example, the vegetables are slightly submerged in water, but not completely covered by it, as is the case when boiling.

Now to our favorite term today: steaming. When steaming, the food is surrounded by hot steam (98°C to 100°C), which is a very gentle cooking method because it preserves almost all of the vitamins and nutrients. In Asian cuisine in particular, steaming has been preferred over boiling for centuries. Vegetables, fish and poultry are cooked in bamboo steamers. But nowadays there is a more modern way of doing this, namely with so-called steam cookers, such as the one that Bianco di Puro has brought onto the market.

Bianco di puro steamer “Rapido”

The steam cooker from Bianco di puro is an impressive device that can prepare several dishes at the same time with three levels on top of each other. The patented STRIX rapid heating system (50% faster than other systems) generates high steam speeds after a very short start-up time and can therefore prepare food gently in a very short time. The device is easy and uncomplicated to operate.

The rotary switch can be used to select a cooking time of up to 30 minutes, which is automatically ended with a signal tone using the auto-stop function. The cooking containers and the rice bowl are BPA-free and can be stored in a space-saving manner. The 3 cooking containers allow the cooking volume to be variably adjusted to up to 9 liters, as the removable stainless steel bases can be adjusted to a single cooking container with a larger cooking volume.

The extra-large cooking container is ideal for preparing asparagus and fish. The large water opening allows water to be added easily, even while the device is in use. The best part? The bianco di puro steamer is currently available at an unbeatable price. Also included in the package: the bianco di puro Aqualita, a water filter including water cartridge. Buy now here: Rapido + Aqualita on offer .

Steaming is one of the healthiest ways of cooking

When steaming, the ingredients and flavor are almost completely preserved, which makes steaming one of the healthiest ways of preparing food. The gentle cooking method is also so simple and does not require any cooking skills. Vegetables such as broccoli, cauliflower and Brussels sprouts should be steamed in particular, as we know that the glycosylate they contain is destroyed when boiled, but is preserved when steamed.

Glycosinulates have anti-cancer properties. Vitamin C is also lost by 75% during cooking, but only 25% during boiling. Another nice side effect: the color and flavor remain more intense.

Our conclusion: steaming is better than cooking!