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Question from LH

Debra,

I recently purchased a bamboo steamer at a high-end cooking store, thinking it would be better than stainless steel for me on an energetic level. The brand name is Helen Chen (not Joyce Chen) and it is well made does the job beautifully steaming multi levels if needed. It is also a good alternative to the microwave for reheating food.

My concern is this. The directions say to line the steamer with parchment paper or put food on a plate. They say it is to keep the steamer clean. I don’t care about stains on the steamer but I am concerned that the bamboo itself could be treated or toxic. It is made in China and I usually avoid cookware from China. I am starting to wonder if I might be safer with stainless though I do love this piece of kitchen equipment both practically and asthetically, not to mention the waste of investment.

I would like your opinion or information about the safety of bamboo for cooking, especially bamboo imported from China.

thank you

steaming in Montague

Debra’s Answer

I have seen nothing regarding any hazardous exposures from Chinese bamboo steamers. I have one myself and use it often.

I imagine that these are not made industrially. They are probably handmade in some little village out in the countryside, far away from industrial chemicals.

If anyone has an evidence to the contrary, please let me know.

I love my bamboo steamer for all the reasons you love yours.

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