ComScore

Our Place Just Launched a Steamer Accessory That Will Upgrade Your Veggie (or Dumpling) Game

PureWow editors select every item that appears on this page, and some items may be gifted to us. Additionally, PureWow may earn compensation through affiliate links within the story. All prices are accurate upon date of publish. You can learn more about the affiliate process here.

our place always pan spruce steamer basket
Our Place

By now, you know (and hopefully share) our love for Our Place’s cult-favorite Always Pan. And why wouldn’t we adore this skillet? It’s not just that it comes in irresistible colors (like lavender, spice and sage). It also does the job of an eight-piece set of cookware for a tiny sliver of the cost.

And now, it can do even more.

Our Place just launched a set of Spruce Steamers that, of course, are designed to work in tandem with the Always Pan. Yep, the nonstick skillet already comes with a nesting metal steamer basket, but these steamers are a little different. Allow us to explain.

The Spruce Steamers (which are available in a set of two) are made of spruce and bamboo and designed after traditional East Asian steamer baskets. They slot right into your Always Pan (so you can keep using the spatula rest, and don’t have to worry about the steamer hitting the water). The set comes with 25 circular paper liners and a natural loofah sponge that will make cleanup super easy, along with a pair of cooking chopsticks, too.

What can you use them for, you ask? Anything and everything (well, almost). Think dumplings, crisp-tender vegetables, delicate cuts of fish and even a batch of tamales. Anything you would cook with steam, you can make in the Spruce Steamers. It’s a super efficient yet gentle way to cook, if you’ve never tried it before.

FYI, the Spruce Steamers are available for pre-order now (at $45 for a set), and they’ll ship in early December, which is just in time for holiday gifting. All your home-chef friends will thank you.

Pre-order it ($45)



headshot

Former Senior Food Editor

  • Headed PureWow’s food vertical
  • Contributed original reporting, recipes and food styling
  • Studied English Literature at the University of Notre Dame and Culinary Arts at the Institute of Culinary Education