Cookware and Tools
Bamboo Kitchen Set
A steamer, a strainer and tongs in bamboo, the three pieces a Sri Lankan kitchen keeps.
- Three pieces that each do a job metal does worse
- Untreated bamboo, no varnish and no glue in the weave
- The strainer suits coconut milk and loose tea
- Light, cool to hold and non-reactive
- Honest about the mould risk if stored damp
Available to pre-orderSKU: CC-TOL-BAM
Size: 3-piece set
- Carefully packed and shipped to your door
- 14-day replacement on damaged items
- Secure checkout
Description
Three bamboo pieces that earn their space: a steamer basket that sits over a pan, a fine strainer for coconut milk and tea, and a pair of tongs. Bamboo is light, does not conduct heat and does not react with anything acidic, which is why it stays in the kitchen where plastic came and went.
Bamboo has been in South Asian kitchens for a very long time, and not for environmental reasons. It is light, it does not get hot, it does not rust, and it can be split and woven into shapes that metal cannot.
The strainer is the piece people are most surprised by. Straining coconut milk through fine bamboo rather than metal makes a real difference, because the weave catches the fibre while letting the thick milk through.
It is a natural material, so it wants drying properly after use. Bamboo left wet in a cupboard grows mould, and no amount of good intentions prevents it.
How to Use
- Steam pittu or vegetables over a pan
- Strain fresh coconut milk through the fine weave
- Lift hot string hoppers off the steamer with the tongs
- Strain loose leaf tea straight into the cup
Cook with It
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Frequently Asked
They will if you store them damp, and that is the honest answer rather than a warning nobody means. Bamboo is a grass and it holds water. Rinse, shake, and leave the pieces somewhere airy until completely dry, and they last for years.
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