I am a big pan of steel pans. I stopped using aluminum long ago. 
Since going plant based, I have found myself steaming vegetables quite frequently. I probably have 10 devices to steam food with in my kitchen but I use the Cuisinart pans most frequently.
The steamer pan can fit on three sizes of Cuisinart sauce pans. I love that! I can stack more than one and save on gas just using one burner.
Other options:
The collapsible steamer basket in the bottom of your sauce pan, skillet or wok. Try to find one 100 % stainless steel with a handle. I don’t like using one with plastic feet.
An asparagus steamer is extremely versatile. It is perfect for a small batch of tamales! I use it as a salad spinner too, and it makes a nice colander for really hot foods like pasta. 
A bamboo steamer works very well for dumplings or tamales. I sit it on a rack inside my wok. Bamboo steamers can stack as well. I often line them with a large cabbage leaf, corn husks, banana leaves (If I can find them) or parchment paper.
Instant-pot has a steamer inert. It does not have to be used with your Instant-pot but it is also an accessory that you can buy and use even if you don’t have the pot.
The steel colander baskets work too inside a rather large pot like a stock pot.
You have to have room for about three inches of water in the bottom. The water should not come up into the steaming device.
You also need a lid.
I’ve read to keep the color in highly acidic foods to NOT use a lid.and add a tsp of baking soda to the water. I haven’t tried it.
Get your water simmering before you add your steamer for even cooking.
When you remove the lid, remove it away from you and make sure your arm is not over the pot.
It is very difficult to check your water levels when using a steamer inside the pot method. I recently used a collapsible steamer insert inside a stock pot for a dozen tamales. There was only room for 1″ of water and the tamales had to cook for 90 minutes. I burned up my pot and had to move my tamales to another pot! for the second try, I put the egg rack from my Instant-Pot in the bottom of my stockpot, filled it with water to the top of the egg rack then added a few layers of corn husk on top. Proves you can use just about anything!
Yes, mistakes happen with even seasoned cooks!
