This is a multi-tier stainless steel food steamer pot set with a domed lid and interchangeable steaming inserts Here is a quick breakdown to help you choose the right diameter for your cooking needs: • 26cm – 30cm (Small to Medium): Ideal for individual meals, couples, or small families. This size fits comfortably on most standard stovetops and is great for everyday items like dumplings, vegetables, or small fish. • 32cm (Large): A highly versatile family size. It offers a generous capacity for steaming whole chickens, larger seafood dishes, or batch-cooking buns and dim sum. • 36cm – 38cm (Extra Large): Best for commercial use, holiday gatherings, or heavy meal prep. Note that these larger sizes require wide stovetop burners to ensure even heat distribution. Follow these step-by-step instructions to get started: 1. Fill the Bottom Pot • Add 1 to 2 inches of water into the base stockpot. • Ensure the water level is high enough to last through your steaming time, but low enough that it will not touch the bottom of the first steaming tray once it starts boiling. 2. Prep the Steaming Trays • Arrange your food in a single layer on the perforated steaming plates or tier baskets. Leave a little space between the items so the steam can circulate freely. • Pro Tip: To prevent sticky foods (like dumplings, buns, or fish) from sticking to the metal, line the trays with parchment paper, cabbage leaves, or reusable silicone steaming mats. 3. Stack the Tiers • Place the filled trays securely on top of the bottom pot. • If you are cooking foods with different cooking times, put the items that take the longest to cook (like root vegetables or thick pieces of meat) in the bottom tier closest to the water. Place quick-cooking items (like greens or seafood) in the top tier. 4. Cover and Steam • Put the domed lid on securely to trap the steam inside. • Turn your stove to medium-high heat to bring the water to a boil. Once you see steam starting to escape from the lid, you can slightly lower the heat to maintain a steady, active simmer. 5. Check and Remove Safely • Keep the lid closed as much as possible so heat doesn't escape. • When your cooking time is up, use oven mitts to carefully remove the trays. Always tilt the lid away from your face when opening it to avoid getting burned by the rush of hot steam. ________________________________________ 🧽 Care & Cleaning Tips • Let it cool down: Never plunge a hot stainless steel pot into cold water, as thermal shock can warp the metal. • Remove mineral spots: Over time, tap water can leave white, chalky mineral spots (scale) on the bottom pot. Boil a mixture of equal parts water and white vinegar in the pot for a few minutes, then wash normally to make it look brand new again.