How to Use a 24cm Stainless Steel Stockpot and Steamer

By Prestige | Published: 2026-11-02

Category: How-to Guides

A practical walk-through for the Prestige 5.86L stainless steel stockpot and steamer: setup, steaming vegetables, pasta, and everyday care that keeps the insert and pot working well.

Quick answer

Use the Prestige 5.86L stockpot as your base, fit the removable steamer insert when you want to steam vegetables, and keep the water level below the insert so steam—not boiling water—does the cooking. For pasta, remove the insert and use the full 24cm pot.

Why the insert changes how you manage water and heat

A stockpot with a steamer insert is really two cooking vessels in one. The pot holds water and creates steam; the insert holds food above the water so it cooks gently and evenly. That separation is useful, but it also means you need to think about water volume before you turn on the heat. Too little water and the pot boils dry; too much and the food sits in water instead of steam.

The 24cm diameter gives you a wide surface for laying out vegetables in a single layer, which helps them steam consistently. The 5.86L capacity is generous enough for family portions of pasta or soup, but it also means the pot takes a little longer to come to a boil than a smaller saucepan. Start with hot water from the tap or a kettle to shorten the wait.

Steaming versus boiling: when to use each setup

Steaming vegetables in a stockpot works best for tender-crisp results: broccoli, carrots, green beans, and potatoes cut into even pieces. The insert keeps them out of the water, so they don't leach flavor or turn waterlogged. Boiling is better for pasta, grains, and soups where you want the food submerged. The same pot handles both, but the insert should come out for boiling so the water can circulate freely.

One honest trade-off: stainless steel heats evenly but isn't non-stick. Starchy foods like pasta can cling if you don't stir soon after adding them. Use enough water and a quick stir in the first minute to keep pieces separate.

Step-by-step: using the stockpot and steamer

Set up the pot and insert: Place the stainless steel stockpot on a stable burner. If steaming, fit the removable steamer insert into the pot so it sits level. Check that the insert is secure before adding food. A wobbly insert can tip when you lift the lid—test it with an empty pot first.
Add the right amount of water: For steaming, pour water into the pot until it sits just below the base of the insert—usually 2–3cm. For boiling pasta or soup, fill the pot about two-thirds full, leaving room for the food and for the water to bubble without overflowing. Never let the water touch the bottom of the steamer insert; that turns steaming into boiling.
Bring the water to a boil before adding food: Cover the pot with its lid and heat over medium-high until you see steady steam escaping (for steaming) or a rolling boil (for boiling). Then add vegetables to the insert or pasta to the water. Adding food to cold water slows cooking and can make vegetables soggy.
Steam vegetables in a single layer: Arrange cut vegetables loosely in the insert—don't pack them tight. Cover and steam until tender-crisp, checking after a few minutes. For even cooking, keep pieces roughly the same size. Crowding the insert traps steam and leads to uneven results; work in batches if needed.
Boil pasta without the insert: Remove the steamer insert entirely. Add pasta to the boiling water and stir immediately to prevent sticking. Keep the water at a gentle boil and stir occasionally. Leaving the insert in during pasta cooking reduces water circulation and can make pasta gluey.
Cool, clean, and dry promptly: Let the pot and insert cool before washing. Hand wash with warm soapy water and a soft sponge; avoid abrasive scourers that can dull the brushed steel interior. Dry thoroughly, especially around the insert's rim, before storing. Air-drying can leave water spots on stainless steel—towel-dry for a clean finish.

Product facts

Made to Last: Stainless Steel Stockpot and Steamer - 5.86L/24cm: Removable steamer insert and 24cm diameter, 5.86L capacity. The insert lets you switch from steaming to boiling without a second pot, and the wide diameter helps vegetables cook in a single layer.
Made to Last: Stainless Steel Stockpot and Steamer - 5.86L/24cm