I've come to the conclusion that the steamer we currently have just isn't large enough. I couldn't steam bell peppers standing upright and then I couldn't steam 8 oz of spinich in one pass. The steamer we have is from the set of pots and pans Mrs. mikie bought over 40 years ago and it works fine for small portiions of relatively high bulk density foodstufs, but alas it's too small for some of the things we're currently cooking.
Suggestions and options for different equipment or technique are welcomed. I don't see the need for high tech here, it's boiling water and a basket to suspend the food above the water, however, if it requires a new pot, then I want the pot to be a multi tasker, not just for steaming. Thanks.