Steam cooking has made something of a comeback. It appeared in the 80s, in the wake of nouvelle cuisine, the return of natural food and the slimming craze. But its origins actually go back much further in time.

The first users of this cooking method lived in the Far East. In Ancient China, food was steamed in reed or bamboo baskets together with the wok. Further west, other nations used steam to cook couscous or tajine.

Steam was only really mastered in the 17th century with the invention of the safety valve. Two centuries later, in the 50s, France acclaimed the famous pressure cooker that quickly became a symbol of household modernisation. It was only in the early 80s that the first electric steam cookers appeared.

Very easy to use, food steamers save time and energy, as they can cook several dishes at the same time. No need to watch over the cooking, these household geniuses have the good taste to be completely autonomous and stop automatically, thanks to their timer.