Colander Basket and Glass Lid: Steam and Cover Your Pot
By Premium quality pots and pans - The Swiss no. 1 brand | Published: 2026-11-02
Category: Tips & Care
Learn how to use a steamer basket with handles and a 24 cm glass lid together for stovetop steaming—no dedicated steamer needed. Step-by-step with common mistakes to avoid.
Quick answer
Set a steamer basket with handles inside a pot that holds it securely, add water below the basket, bring it to a simmer, then cover with a glass lid that fits the pot rim. Steam until the vegetables are just tender, checking through the glass instead of lifting the lid.
Why a basket and lid work better together than either alone
A steamer basket alone lets steam escape quickly, so cooking slows down and the kitchen fills with moisture. A lid traps that steam, but without a basket your vegetables sit in water and boil instead of steam. Used together, the basket keeps food above the water while the lid holds the heat in—so you get even, gentle cooking without buying a separate steamer appliance.
The glass lid also lets you watch progress without lifting the lid. Every time you lift, you release steam and drop the temperature, which adds cooking time and can make delicate vegetables go from crisp-tender to mushy. A clear lid removes that guesswork.
Matching the basket and lid to your pot
A steamer basket needs to sit stable inside the pot—its handles should rest on the rim or the basket should nestle without tipping. If the basket is too small, it can slide and spill; too large, and the lid won’t close. For a 24 cm glass lid, use a pot with a matching rim diameter so the lid seals properly.
The COVER STAR Tapa cristal Ø 24 cm is designed for 24 cm pots. If your pot is a different size, measure the inner rim before ordering—lid sizes refer to the pot’s diameter, not the lid’s outer edge. The Cesto de vapor con asas Ø 20cm fits pots with roughly a 20 cm opening; check that its handles clear the pot rim so the lid can still sit flat.
When this setup is not the right choice
This method works best for vegetables, dumplings, and delicate proteins that cook in 5–15 minutes. For large batches or long steaming sessions, a dedicated multi-tier steamer gives more capacity and keeps the stovetop clearer. Also, if your pot has a warped rim or the lid does not sit flush, steam will escape and cooking will be uneven—test the lid on the empty pot first.
Step-by-step: steam vegetables in a pot with a basket and glass lid
- 1. Choose the right pot and basket: Select a pot that holds the steamer basket securely without the basket touching the water. The basket’s handles should rest on the pot rim or the basket should sit level. For a 20 cm basket, use a pot with a similar opening; for a 24 cm glass lid, use a 24 cm pot. Checkpoint: the basket should not wobble when you press gently on one side.
- 2. Add water below the basket: Pour enough water into the pot so it sits just below the bottom of the steamer basket—usually 1–2 cm. Too much water will boil up into the basket and make vegetables soggy; too little will evaporate before cooking finishes. Common mistake: filling the pot like you would for boiling pasta. The basket should stay above the water line.
- 3. Arrange vegetables in a single layer: Spread cut vegetables in the basket without piling them high. Overcrowding blocks steam from circulating, so cook in batches if needed. Cut pieces to similar sizes for even cooking. Checkpoint: leave small gaps between pieces so steam can rise through the basket.
- 4. Bring water to a simmer before covering: Set the pot over medium-high heat until you see steady steam rising, then reduce to a gentle simmer. Placing the lid on before the water is hot slows the start and can leave vegetables sitting in warming steam too long. Common mistake: using a rolling boil, which can splash water into the basket and cook vegetables unevenly.
- 5. Cover with the glass lid and start timing: Place the glass lid on the pot so it sits flat and seals. Set a timer for the vegetable’s estimated steaming time (e.g., 5–7 minutes for broccoli florets, 8–10 for carrot slices). Resist lifting the lid—use the glass to watch color and texture change. Checkpoint: if the lid rattles or steam escapes from the rim, the lid is not seated properly or the pot rim is damaged.
- 6. Check doneness through the glass, then test with a knife: When vegetables look bright and slightly translucent at the edges, lift the lid and pierce the thickest piece with a knife. It should slide in with little resistance. If not done, replace the lid and steam for 1–2 more minutes. Common mistake: relying only on time. Stovetop heat varies, so always test before draining.
- 7. Remove the basket carefully and serve: Turn off the heat. Using the basket’s handles, lift the basket straight up and out of the pot. Tilt it slightly away from you to let excess water drip back into the pot, then transfer vegetables to a serving dish. Checkpoint: use oven mitts if the handles are hot, and never leave the basket resting on a hot burner.
Product facts
- COVER STAR Tapa cristal Ø 24 cm: Glass lid with a 24 cm diameter, designed for 24 cm pots. Lets you monitor steaming without lifting the lid, so steam stays trapped and vegetables cook evenly.
COVER STAR Tapa cristal Ø 24 cm - Cesto de vapor con asas Ø 20cm: Steamer basket with handles, 20 cm diameter. The handles make it easy to lift the basket out safely once cooking is done, and the 20 cm size suits smaller pots.
Cesto de vapor con asas Ø 20cm
