Chef Matt Stone reveals the biggest myths about steam cooking at home

Never was there an appliance that more desperately needed a rebrand than the steam oven, once renowned for myths like soggy dishes, limp broccoli and lacklustre healthy food. But excitingly for home cooks, steam cooking has been completely reinvented in recent years, meaning that restaurant-quality food can now be easily recreated at home. And that’s something that chef Matt Stone, famous for pioneering zero-waste cooking and four-time winner of the Australian Young Chef of the Year award, could not be happier about.

“People have the idea that steam cooking is only for ‘healthy’ food or that it somehow limits flavour and texture,” he tells us. “Steam is actually one of the best ways to enhance flavour because it helps ingredients retain moisture and keep their natural characteristics instead of drying them out.”

“People hear the word steam and immediately picture bland vegetables or soft food, but that really couldn’t be further from the truth.”

If you’re curious about the power of steam, we chatted to chef Matt Stone, who recently partnered with Electrolux to launch their brand new Steam Oven range, to dispel the most common myths about steam cooking.

Chef Matt Stone wants to dispel the common steam cooking myths. “Once you understand steam, you realise it doesn’t ask you to cook differently. It helps you cook better.” ((Image: Supplied))

Why steam cooking is suddenly everywhere

If it feels like steam ovens are everywhere right now, you’re not imagining it. According to professional chef Matt Stone, the answer to its sudden rise in popularity is in the result. “Steam cooking helps retain moisture, texture and flavour, so things like breads stay softer, fish stays delicate and roasts stay juicy without drying out. But because it also uses dry heat, you still get that crispness and caramelisation people love.”

And, for him, the real upside is the duality. “You’re not choosing between steam or convection, you’re getting both in one appliance. You can use it exactly like a traditional oven when you want to grill, for instance, but then you’ve also got the option of introducing steam.”

“For home cooks, that flexibility is the real game changer,” Matt tells us.

Common steam cooking myths

The steam oven is probably one of the most misjudged appliances of them all. “I think there’s a misconception that steam cooking is complicated or only for professional kitchens, but this oven is incredibly intuitive once you start using it,” he tells us. “It just gives you more control and consistency in your cooking.”

While many would never think to roast meat in a steam oven, it’s a technique Matt couldn’t endorse more. “The biggest challenge with roasting is you want something beautifully caramelised on the outside without drying it out in the middle. Steam helps solve that problem.”

“With meat, people often assume steam would make things soggy, but it’s actually the opposite when combined properly with dry heat. You can get an incredibly crisp exterior while keeping the inside tender and juicy.”

“Once people experience that difference, it’s hard to go back.”

What foods are better with steam cooking?

Say the words steam cooking and your mind may immediately go to vegetables. “Vegetables are the classic example because steam helps preserve colour, nutrients and texture. Greens stay vibrant, potatoes stay fluffy and things don’t lose their freshness the way they sometimes can when boiled.”

But outside of the obvious, there are plenty of dishes that become instantly elevated when prepared in a steam oven. “The more surprising things are bread and pastries. Steam is incredible for baking because it helps create that beautiful rise and texture while keeping the inside soft”.

Then there’s roasting meats. “Even something simple like a roast chicken becomes noticeably juicier, while still getting that golden skin everyone wants.”

And even leftovers are better with steam. “Reheating food with steam restores moisture and texture instead of drying everything out like a microwave often does.”

Do professional kitchens use steam ovens?

When it comes to food service, chef Matt Stone says steam ovens are widely used in professional kitchens and loved by chefs. “Steam has been used in professional kitchens for decades because it gives chefs precision and consistency,” he says. “They absolutely use it as part of the cooking process because it’s one of the best ways to control moisture and temperature.”

But it’s not just a set-and-forget technique – different chefs use a multitude of different approaches to prepare their dishes, often combining steam with traditional cooking techniques to help elevate the final result without overcomplicating things. “It’s especially useful when you’re cooking at scale and need consistency across every dish.”

“For me personally, I love cooking methods that feel timeless and grounded in technique, and steam really falls into that category,” Matt says.

What makes cooking with steam so healthy? 

Following the air fryer’s dominance over the ‘healthy cooking’ market, steam ovens are set to be the next big thing in Australia for healthier, more nutritious food preparation.

“Because you’re not using fats to ‘oven fry’, it’s a healthier, cleaner way to cook,” says Matt, pointing out steam cooking also outperforms boiling as it ensures the nutrients that would typically leech into the water, stay in the food.

Is steam cooking the future?

But the question on everyone’s lips right now: ‘is steam cooking just a fad?’, Matt says not at all. As technology advances and steam cooking becomes more accessible in home kitchens, he predicts we will see more and more home cooks trying their hand. “What’s exciting now is that technology has evolved to the point where home cooks can access those same techniques in a really approachable way through appliances like the Electrolux Steam Oven.”

“My advice would be to treat it like any other cooking method and appliance. Monitor your meals regularly while they’re cooking, and don’t be afraid to give things a poke.”