Steaming is a natural cooking method using heat, air, steam, or liquid. Foods are generally more nutritious when steamed because higher levels of nutrients, vitamins, and minerals are retained in the cooking process compared to other cooking methods. While steaming takes less time than crock pots, the results are very tender meats and vegetables.

DO NOT PREHEAT THE OVEN!

Pottery should never be put into a preheated oven. The extreme difference in temperature may cause it to crack. My stoneware has been fired at over 2,000 degrees and can withstand the oven heat as long as you start with a cold oven and let the pottery gradually heat up with the oven.

Place meat (or fish) in the bottom of the dish and add your favorite vegetables by stacking them on top of the meat. Add seasoning and about 1/4″–1/2″ of water. Cooking time varies with the amount and type of food you are cooking, generally around 30 minutes for vegetables only and an hour plus for meat or meat and vegetables. Place steamer in cold oven and turn heat to 350 degrees.

To use your steamer as a casserole, place a piece of bread or foil in the hole.