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Anti Microwave

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I do not own a microwave by choice because I do not like them. They are convenient no doubt but take that away and they are a strange way of warming and cooking. I know they are accepted as safe but I don't think they make food or our health better. I am old fashioned in some ways and desire to eat better quality simple whole food. Anyone on my side or am I destined to be a loner?

  1. They're very convenient although I could easily live without one. My uses: melting butter and chocolate, steaming fresh vegetables (in fact better than stovetop steaming in retaining vitamins), popping popcorn, and, even when not actually on, as a 'hot box'. They are more energy efficient than a gas or electric stove as well.

    I fear my cell phone more . . .

    1. The original comment has been removed
      1. I never, ever use a microwave except for heating stuff up.

        1 Reply
        1. re: redfish62

          Thanks for the laugh redfish62. :)

        2. I never saw much need for a microwave, so I never bought one. Then, a friend gave me his mother's when she died, sometime in the '90s. I use it mainly for making oatmeal and reheating pizza and lasagne. Anything that keeps its shape when I reheat it on the stove gets reheated on the stove. (I would never have bought one, so thanks Rhoda.)

          I've never felt the need for a slow cooker, either. I guess neither did Rhoda.

          7 Replies
          1. re: Jay F

            No, no, no Jay! Leftover pizza and lasagna should be eaten cold or at room temperature! Aren't there laws about this? :-)

            1. re: Jay F

              Reheating pizza is one of the few things I *don't* do in the microwave. That's why God made toaster ovens...for those times when I don't want it cold. Also, DW doesn't eat cold pizza.

              1. re: al b. darned

                Even better (and faster) than a toaster oven for reheating pizza is a skillet on the stove - heavy nonstick and cast iron both work well. Put the slices in, turn the heat medium high, slap a cover on for a couple of minutes. It really recrisps the crust better than the oven, and gets the cheese and toppings nice and hot/remelted fast.

                1. re: Caitlin McGrath

                  Ooh...you may have just turned me from my rule of only eating leftover pizza cold.

                  1. re: Caitlin McGrath

                    Never thought of that! I'll have to give it a try.

                    1. re: Caitlin McGrath

                      I absolutely agree that skillet on the stove is the best. I used to use a toaster oven but it is slower and dries out the pizza. I think that using a microwave is the absolute worst method of heating up pizza. I am not a fan of the microwave and only use it to reheat food when I bring lunch to the office, no other alternative then. I typically steam everything as my method of re-heating and cooking. I have this big pot that sits on my stove at all times. LOL

                      1. re: G3B

                        I agree with pizza in the microwave not being a good thing. Toaster over or the oven on broil for me.

                2. I never owned a microwave until I bought a house 10 years ago that had one built in--I was 50 at the time. I tried to ignore it, I probably even railed against it. But then I started using it to reheat things. One day I used it for melting baking chocolate. Now, ten years later, I consider it a great convenience and it cuts down on dirt dishes, water used to scrub pots and pans etc. It does a wonderful job of clarifying butter, making my bedtime tea and allowing us to easily heat up leftovers for lunch that might otherwise get thrown away. I just recently found that it does an amazing job of cooking spinach for dishes where it is chopped up and also melts together ham and cheese so I can skip the grilling and have it on crispy toast--less mess, fewer calories and certainly more healthy. I consider it a wonderful addition to my kitchen.

                  5 Replies
                  1. re: escondido123

                    Not only does it melt butter, but you can brown butter in the microwave -- neat, easy, less chance of burning it.

                    1. re: escondido123

                      Steamed broccoli in the microwave always tastes better than steamed on the stovetop for some reason, as do brussels sprouts.

                      1. re: shanagain

                        And asparagus. Doesn't get waterlogged.

                        Barbara Kafka's "Vegetable Love" has myriad ways to prepare various vegetables in the microwave. And Jacques Pepin's "Fast Food My Way" tells his baked potato method: 5-6 minutes in the microwave, finish for 30 minutes in a 450 degree oven.

                        1. re: jmckee

                          When I haven't allowed myself enough time, I've been using that baked potato method for about 20 years.

                          1. re: jmckee

                            Interesting. I was wondering what well known chefs feel about MWs?