Steam oven accessories owners actually use

A general-purpose steam-oven descaler, for ovens whose manual allows a generic one (Anova says any descaling liquid works). Miele and Thermador name their own descalers; use those instead.

The tablets Miele's own descale program expects. Clears the F20 message on DGC combi-steam ovens.

Only for ovens whose manual asks for distilled or low-mineral water, such as the Anova Precision Oven. Do not use it for Miele, Thermador, Smeg, Wolf or Sharp ovens: their manuals say the water needs minerals.

A soft, non-abrasive cloth for drying the door and cavity after a steam cycle. Every manual we checked rules out scouring pads and abrasive cleaners.

Miele's manual recommends perforated containers so steam reaches food from all sides. A 1/3 pan is about 12.75 x 6.9 in; check your oven's interior before buying.

For rice, grains, custards and anything that holds liquid. Set it under the perforated pan to catch drippings. Same 12.75 x 6.9 in footprint.

A 9 x 13 in pan with a grid that keeps food above the drip. Fits inside the Anova Precision Oven; measure other ovens first.

Steam cooks faster than you expect. A one-second probe stops you overcooking fish and chicken while you learn.

The reference instant-read. Worth it once you are using low-temperature steam and sous-vide modes.

Bread and rice ratios by weight, not cups. Steam baking is less forgiving of guessed hydration.

Holds a wet dough's shape through the proof so it springs in the steam instead of spreading.

Divides, shapes and lifts sticky dough onto the pan without deflating it.

Cut to the size of any tray. Stops fish and dough sticking to perforated pans.

Reusable non-stick liner for the solid tray in bake and combi modes. Do not cut it to size: most mats have a fiberglass core.

Thin and flexible enough to lift steamed fillets off a perforated pan in one piece.

The right size for steam-oven custards, crème brûlée and individual egg bakes.

Oven-safe glass cups for individual custards and egg cups. Glass lets you see when the custard has set.

Cuts and crimps a 4-inch dumpling in one squeeze, so a batch for the steamer takes minutes.

Enough wrappers for several dozen tamales. Soak, fill, stand upright on the perforated pan.

The standard instant masa for tamale dough.

The same author's 40-plus festive recipes for combi steam ovens, from breakfast to canapés and the main event.

The standard home guide to artisan bread. Its recipes assume a covered Dutch oven to trap steam; in a steam oven you get that steam on a dial.

The book that taught a generation to bake open-crumb country loaves, from the San Francisco bakery.

Sourdough explained step by step, with the science of fermentation and baking. A good second book once the basics work.

Gyoza, bao, siu mai and dozens more, with the doughs and folds explained. Many of the recipes are steamed.

James Beard award-winning recipes from Chinese bakeries, including steamed buns and soft milk bread.

Tested low-temperature recipes. Useful if your oven has a sous-vide mode, like the Anova Precision Oven and several Miele and Wolf models.

Recipes scaled for small countertop ovens. Not steam-specific, but sized for the pans that fit a countertop steam oven.

Steam burns through cloth mitts. Silicone does not soak, which matters when you open a door full of vapor.

Store leftovers in oven-safe glass and reheat in the same dish with the plastic lid off. Let it come to room temperature first to avoid thermal shock.