5 Foods You Should Never Heat In The Microwave
Reheat Regrets — Why These 5 Common Foods Should Never Touch Your Microwave Again - Page 3
Before you pop that quick meal into the microwave, pause and consider what’s on your plate. Some foods don’t just lose flavor or texture when microwaved; they can create a mess, ruin your appliance, or even pose serious health risks. To keep your kitchen safe and your meal enjoyable, here are five foods you should never microwave.
1. Hard‑boiled eggs/raw eggs (in the shell or peeled)
Microwaving hard‑boiled eggs—whether still in the shell or peeled—can be extremely dangerous. According to Tasting Table, as the heat builds, steam pressure accumulates inside the egg with nowhere to escape. The result? A sudden and potentially painful explosion, either inside the microwave or, even worse, in your mouth if you bite into it. Experts strongly advise against this due to both safety hazards and mess potential.
The same disastrous explosion can occur when cooking raw eggs in the microwave, too, explained Dana Murrell, Executive Chef at Green Chef.
“Putting raw eggs in the microwave will likely result in a big mess, as the high temperatures may cause them to explode,” Murrell told Business Insider in 2019. “The taste of eggs cooked in a microwave will also never reach the quality and consistency of using a pan.”
If you want to avoid a complete mess, make sure to reheat cooked eggs only, like a quiche or a frittata, for a tasty meal.
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2. Grapes (especially whole or halved but joined)
Microwaving grapes is a recipe for plasma—or mini lightning storms—inside your microwave, according to EatingWell. When microwaved, grapes generate electric fields that ionize gas around them, forming glowing plasma that can damage the appliance or pose a fire hazard.
“This specifically happens when grapes are halved, but still attached by their skin,” explained Gabrielle McGrath, M.S., RD, LDN. “Plasma is created, which looks like a mini flame. Scientists figured out why this is the case, and it all revolves around the fact that microwaves don’t evenly cook foods.”
Ditch the microwave and stick to snacking on grapes that come directly out of the refrigerator, or you can freeze them to create a cool, icy treat to beat the heat for the summer.
3. Processed meats (bacon, hot dogs, deli meats)
Processed meats such as bacon, hot dogs, and lunch meats pose both texture and health risks when microwaved. Quick, uneven heating promotes the formation of cholesterol oxidation products (COPs)—harmful compounds linked to heart disease—which form more readily with rapid microwaving, EatingWell notes. Texturally, these meats often become rubbery, overly crispy, or unpleasantly chewy, diminishing meal quality.
4. Seafood and lean meats (steak, shrimp, chicken breast)
Lean meats and seafood are poor candidates for microwave reheating. Due to uneven heating and high protein collagen content, these foods frequently turn dry, tough, or rubbery. Microwaving also fails to reach sufficiently high surface temperatures to kill bacteria evenly, which can pose food-safety concerns and spoil your tasty meal, according to Yankel Polack, head chef at ButcherBox.
So, if you’re thinking about using the microwave to quickly cook seafood or meat products, think twice. Additionally, microwaving steak, seafood, or delicious lean meats can impact the taste and quality of the meat.
“Health and safety aside, the beauty of steak is really in how it interacts with heat. Specifically, contact with hot surfaces and proximity to the actual fire,” added Polack. “All the key flavor compounds are released because of that interaction, and the microwave doesn’t get you any of that.”
Using a stovetop or oven preserves texture, flavor, and moisture far better.
5. Tomato-based sauces and uncovered sauces
Sauces like tomato or pasta sauces pose a mess hazard due to steam buildup during microwaving. The thick consistency traps heat and moisture, which can erupt suddenly, causing splatters on walls, ceilings, and hands, notes Fred’s Appliance Academy. Even stirring afterward can trigger uncontrollable bursts. Reheating sauces slowly on a stovetop allows controlled steam release and even heating.
Keep these tips in mind for your next meal.
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