Steaming with a wok involves palcing food, such as pastry-based foods, green vegetables or sea food, on a perforated steel rack above a small amount of simmering water and covering it all with a lid. As the water evaporates it creates steam which transfers the heat engry to the food and cooks it. A Lotus Rock stir wok is highly suited to steaming as it has a non-reactive surface which is suitable for boiling water. Moreover, the Lotus Rock coating is made up of inorganic substances which has very high heat resistance and withstand the harsh intensity of steaming. Other non-stick coated woks will either break up or dry out in such hot and moist conditions.