Abstract: A steam cooking device, which can be used for steam cooking bain-marie with descending steam, comprising a pot-like body defining a space for containing food to be cooked is described. The body has a central chimney-like projection with one or more holes at its upper end for the passage of the steam and an obturator for controlling the diffusion of the steam. In use, the device is fitted in the top of a pan containing a certain amount of water and is closed at the top by a lid. The steam produced during the heating of the water is diffused, to an extent which can be regulated by the obturator, through the hole in the chimney-like projection into the space in which the food is disposed, cooking the food.