What are steam ovens and how do they work?

Cooking with steam is hardly a new technique. Steamers were being used as far back as 5000BC and their modern-day cousins have been used in commercial kitchens by high-profile chefs for decades.

In recent years steam ovens have started catching the eye of home cooks, too, especially those keen to make healthy and convenient everyday recipes, no doubt inspired by TV cooking shows featuring the latest technology and gadgets.

How do steam ovens work?

It’s quite simple. Most steam ovens contain a water canister inside the oven cavity. The water is injected into the boiler through a pump and the heat from the oven turns the water into steam. This means moisture is kept at optimal levels, reducing the need for oils and seasoning. Some models connect to a water line. 

What’s the fuss?

Cooking with steam tends to be a healthier alternative than baking or frying in oil or fat. The natural textures, colours and flavours of the food are retained, as well as more nutrients and vitamins.

It’s also faster, significantly reducing cooking time, particularly when preparing large quantities. You can bake, brown, roast and grill food, as well as defrost and reheat leftovers. Parents can even disinfect baby bottles. 

Most importantly, the humidity helps prevent the meal from drying out, so the final result is tastier.

If you currently own a pyrolytic oven and want to upgrade to a steam oven, have your cleaning tools handy because most options on the market are not self-cleaning.