Which dishes should not be put in the microwave: it may even break

Yulia PoteriankoNews
Certain types of cookware are not suitable for microwaving and not all foods can be heated in the oven

Owners of microwave ovens can't even imagine how they lived without them. And they advise everyone to buy this wonderful device.

However, along with the microwave, you will also have to take care of the dishes that are compatible with it. After all, using the wrong bowls, plates, and dishes can even cause the device to malfunction. OBOZREVATEL tells you what dishes you shouldn't use with the oven. And also what foods are best not to heat in it.

What dishes are not suitable for the microwave

The main taboo for use in a microwave oven is metal. This material does not transmit the waves that heat the food, and it can also start sparking and even damage the oven.

You should also avoid using almost any glass and crystal. Due to the rapid heating by microwaves, they can break into pieces. However, if the glassware is properly labeled, it is safe to use.

If plastic utensils contain melanin, they will release toxic substances when heated. Therefore, such containers are also not suitable. In general, it is better to take plastic only that which is labeled as suitable for the microwave.

Ceramics and porcelain can crack in the microwave due to heat. Also, such products may have a coating or decor with metal elements.

And wooden utensils will simply break down quickly from such use.

What foods should not be heated in the microwave

Boiledeggs - they contain a lot of water, so microwaves will create a greenhouse effect under the shell, which can cause the heated egg to explode if you try to peel it.

Chili peppers - in the microwave, the product will release its burning component capsaicin more strongly, which can make food with chili peppers taste much spicier.

Deeply processed meat - sausages, sausage, ham, etc. - produce more cholesterol oxidation products when cooked in an oven than when cooked in a frying pan or grill. And this is more harmful than pure cholesterol.

Broccoli - microwaves destroy up to 97% of the flavonoids that are responsible for the anti-inflammatory effect of this cabbage. But this is only true if you cook broccoli for more than one minute.

Frozen meat, especially chicken - defrosting meat in this way can lead to the rapid growth of pathogenic bacteria, including salmonella. When defrosting at room temperature, they simply do not have time to start growing, and prolonged heat treatment kills them completely.

Leafy green vegetables - these foods are rich in iron and other healthy metals, but in the microwave, they can start sparking because of this.

Earlier, OBOZREVATEL told you why you shouldn't break eggs on the edge of the dishes.

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