In article >,
Kate Connally > wrote:

> On 4/25/2010 4:08 PM, Mark Thorson wrote:
> > Anyone have advice on choosing a tamalera? This is
> > the big pot used to steam tamales. The simplest
> > type have a perforated plate held a few inches above
> > the bottom. More complex ones seem to have a set
> > of sections, so that multiple layers can be steamed
> > at once. Also, I've seen a type that has an insert
> > which divides the space into three radial sections,
> > to help hold the tamales standing upright. I probably
> > want the largest size that will fit over my one
> > remaining functional burner on my gas stovetop.
>
> I use my Chinese bamboo steamer. It has 2 trays and a lid.
> I put it over my SS dutch oven and seal up any gaps around
> the edges with wet paper towels. Works great!
> Kate

That is a cool idea!

I've been considering purchasing one of those three layer stainless
steel chinese steamers sold at the asian market.

Anyone have an opinion on those?
The bamboo ones are also available.

I've been doing my steaming in a steel stock pot with an iris steamer
insert, or in the microwave in a covered corningware...
--
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