Tower T80836, 3 Tier Steamer, 18cm-Stainless Steel, Silver

wonderful product

Están muy bien!! tamaño perfecto para una o dos personas..y perfecta relación calidad precio.., me van..fenomenal!!!!

Sehr gute Qualität.

What seems about a million years ago I decided in a fit of utter madness to rebuild a house built in the 60's and do the 'Grand Design' nonsense. Needless to say, my time and cost plans went pear shaped pretty quickly. So much so that the old Rangemaster gas oven that I chucked outside was then rescued and put into an old leaky shed. Then drained and put back into service for my long suffering better 3/4 to cook with. Recently and about six years later - my wife finally has a nice shiny new induction range cooker. No fitted kitchen yet but that will come. I promise.. And of course, when you buy an induction oven the game changes in that those old pans that have given sterling service may no longer be of any use. Which is a rather long winded way to arrive at these pans. Both my wife and I like to steam our vegetables because A. They maintain better nutients and B. They retain a bit of texture compared to boiling. The other benefit is that you are a bit more efficient as waste steam is used to cook stuff with. And of course 'The Boss' insisted on new pans to suit that didn't break the bank, cooked well, were decently made and had handles that did not get hot. British would be a bonus as well because we try to support where we can. So here we are. Mission acomplished - mostly. First off Tower is a British brand but in reality they may have headquarters and perhaps design in the UK but the pans are made where everything else is, in the Far East. Thankfully the quality is good and these appear to be made of decent qualty stainless not Chinesium. The handles have a thermoplastic cover on them so you won't burn your fingers which is one essential box ticked. Next one is of course to be induction ready. Which these are. And here's a bit of information I gleaned from the new Rangemaster manual. For a pan to be able to be used on an induction hob it needs to have a large amount of ferritic metal so that the induced electrical current can do its thing. High quality stainless is no good or aluminium. Stainless pans that can be used on an induction hob have a steel insert buried in the base so that the induced electical field will do its thing. This is what these pans have. The other thing that is important with induction pans is that they should be as flat as possible for maximum induction effect. And if you look at the photos you will note that the bottom pan is dished. And this is correct. All decent induction pans should have a slight dish in the middle when cold. As the pan heats up the metal will expand and the bottom will flatten out making a good close fitting base. If the pan is flat to start with it will expand in the heat and then dish outward reducing the contact area and lowering its efficiency. So, when buying induction pans check that the bottom is slightly hollow to allow for this. Anyway, in use these heat up quickly and do the job well. They easily clean and the clear lid allows one to check the contents of the top pan easily. Overall for the price, hard to beat. In fact nothing I could find is as good value for the quality. Which is why I bought them I guess.

This is a really good cooker not just for asparagus but heaps of other veg.