We have not used a microwave for about four years. We read enough about it to confirm a belief that our food would be more healthful if we did not use a microwave. The purpose of what I write here is not to convince you to do without one, but rather to help you make the adjustment to living without a microwave should you desire to go that route yourself.
Even though I believed we would be better off without the microwave, it still took me some months to process my thoughts about how to make the switch. Okay, I’ll be honest. I needed that time to stop being stubborn — to let go of the “convenience” a microwave provided. Once I stopped being stubborn, the change was easy. Much easier than I thought it would be. I ended up only missing the kitchen timer feature on the microwave! The solution to that was easy — purchase a magnetic kitchen timer to hang on the refrigerator. As for convenience, I realized very quickly that it is just about as convenient to use the stove in reheating foods.
I do not miss the microwave one bit. I mean that. Practically speaking, I could say I have forgotten that microwaves exist at all. I use such easy, simple methods for reheating food without it. If I am at someone’s house, or if I read a recipe calling for the microwave’s use, or if I receive a question (as I did yesterday) about how to reheat something without a microwave, that will cause me to remember the microwave’s existence.
There are certain benefits to not using a microwave. This is not just about managing without it. For instance, removing a microwave frees up kitchen space, and most likely, in the form of precious counter space. Also, I can achieve more even heating of foods with frequent stirring, as opposed to “hot spots” from microwaving. Then there’s the belief that food is more healthful if not heated in the microwave. I could also say that I favor the simplicity of reheating my food with a plain heat source.
There are not many cons. In fact, I can only think of one and it is not hard to get around: I have more dishes to wash — those pots that do the reheating on the stovetop or in the oven. The number of pots can be lessened by planning. Often I will use one pot and reheat a meal whose components are combined as one skillet dish. Or I will take turns heating separate foods up with the same pot. Still, there will be at least one pot to wash every time I reheat a food or drink. This I overcome with a joyful attitude. God has give me — who used to dislike doing the dishes — an enjoyment from the feel of warm, soapy water on my hands. I use stainless steel or cast-iron cookware and both of these clean very easily most of the time.
Following I will share specifically how I reheat certain types of foods. You will see how easily this is done. In most cases, all that is required is additional water and medium heat.
Drinks
Drinks are very simple to reheat. Pour the drink in a pot which fits it. Bring to a simmer (or desired temperature) over medium to medium-high heat. You’ll find that the reheating time rivals that of the microwave for most drinks, such as tea. Alternately, one can fill a mason jar with the drink, set it in a pot of water, and let the water heat to a simmer, which will heat the contents of the jar. If heating a liquid that scalds easily, such as a milk, lower the heat to medium or medium-low and stir constantly until it is hot.
Foods in Sauce
The process is again simple for foods such as spaghetti sauce, or other main dishes with liquid. In a stainless steel or cast-iron pot that fits the quantity, bring the food to desired temperature over medium or medium-high heat. Add water if the the sauce thickened during refrigeration. How much water to add is something one must learn over time. Generally, add one-quarter cup of water at a time until the sauce reaches the consistency desired. Keep in mind that foods will become thinner when heated, for cold foods are naturally more thick than heated foods.
Foods without Sauce
Put any foods that don’t have much or any sauce (meats, potatoes, steamed veggies) in a stainless steel or cast-iron pan. Add a little bit of water and/or oil (olive, grapeseed, red palm… ). Bring to desired temperature over medium to medium-high heat. One can also add broth or water along with additional seasonings and create a sauce with the leftovers. Alternately, put the foods in a smaller pan that nests inside a pan filled with boiling water. The water’s steam will heat the food. Add additional seasoning if desired.
Whole Grains
A well-seasoned cast-iron pan or pot is the way to go for reheating brown rice, millet, quinoa or other whole grains. The seasoning on the cast-iron is the perfect non-stick surface to prevent excessive sticking. However, if sticking does occur, it is easily scraped off as long as the food is not heavily burned or scorched.
Add the grains to the pan, along with some water and oil (olive, grapeseed, red palm… ). Stir/scrape frequently as the grains heat over medium heat. I use the opportunity of reheating to season my grains with salt and pepper, herbs and/or the oil mentioned previously. Once the grain is all warmed and tasty, turn the heat to low and cover the pan.
Pasta
All that pasta requires is a stainless steel pot and a bit of water and oil (olive, grapeseed, red palm… ). Heat it all over medium heat. As the water boils, it will evaporate, and its steam will reheat the pasta. Keep the pot covered, but toss frequently. Add water as needed. Too much water will make the pasta soggy. The idea is to add just enough for its evaporation to create sufficient steam for reheating. Season the pasta with salt, if desired.
Beans
Reheat beans in additional water and/or oil in a stainless steel or cast-iron pan. The beans will reheat much like the Foods in Sauces (above). Season if desired.
Porridges and Hot Cereals
Use either a stainless steel or cast-iron pot. Add the cereal and a generous amount of water to the pot. Stir to break up chunks. A bamboo stir-fry spoon works well to slice up the chunks, as does a potato masher. Turn the heat on to medium or medium-low. Stir frequently with a wooden spoon and cover in between stirs. Let the contents reheat, adding water as needed. If too much water is added, let the porridge simmer with the lid off so the excess water can evaporate. When the porridge reaches desired temperature, turn the heat to low and cover the pot.
Melting
Melt chocolate and oils which are solid at room temperature over low heat in stainless steel cookware. Stir constantly. Remove from heat when fully melted. Do not boil, unless a recipe calls for that. Alternately, one may put items to be melted in a small pot or container and nest it over a pot of boiling water. Stir and allow the heat of the steam to melt the food items.
Using the Oven or Toaster Oven
Reheat main dish leftovers in a covered casserole dish at 350 or 375 degrees for about half hour, until heated through to the center. Combine or layer different meal components in the same casserole dish to save space and clean-up.
For single servings, smaller quanitities, or for fruit desserts, reheat for 5 minutes and check for temperature. Continue heating until the food reaches desired temperature.
End Notes
If I can be more specific about any of these methods, please let me know. Also, if I missed any food type, I would love to help with that, too.
© Copyright 2008 by Wardeh Harmon.
About Wardeh
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It is so great to read this post. Our microwave broke a couple years ago and in the process of doing research online to find a new one, I came to the same conclusion that it would probably be better for us to NOT use one after reading about health concerns, chemical makeup of food being altered, etc. I laughed when I read your remarks because the timer on the microwave was what I missed too! I don’t miss my microwave at all anymore and I fully agree that it isn’t difficult to use other reheating methods once you get the hang of it. I especially love the extra counter space that my microwave used to take up in my small kitchen.
Kelly, it is great to hear that our experiences are so similar!
The extra dish is the only con I’ve found in my relatively short time of not reheating in my microwave. I’m glad to hear you now enjoy doing dishes, since it is one of my harder tasks.
By the way, I’ve been reading for a few weeks … and am finally saying hello!
I made your refried beans recipe this week and my whole family loves it. Next, I hope to make the pita bread and hummus.
Christie, hello to you! I’m glad you let me know you’re here and that you’re enjoying the recipes. You’re brave to try the pocket bread. The most important thing is…. very hot oven!
I’m so glad you’ve been writing about this, Wardeh, as I have been aspiring to give the microwave the boot for the same reasons you cite. It seems like a “big move” but you are making me feel encouraged to do it!
Another subject I’d love to see you address– I’m betting you not a Teflon user! We are terribly hooked on those darn non-stick pans, and yet I’m very concerned about the health ramifications, so my plan is to phase them out asap. It seems like non-stick and aluminum bakeware is everywhere in the stores too, it’s hard to find anything but.
I’m know our mothers and grandmothers did just fine in the pre-Teflon era, but I feel like I need a fresh infusion of the old-school lore on how to manage “non-non-stick” pans, wash them, season them, etc. Sadly, I’ve become overly reliant on the non-stick “technology” during my adult life! Any expert advice on making the switch?
Michelle, you’re a great encourager and I feel equally inspired by you! No, I’m not a teflon user.
I will write something up about what I use in another post, soon.
Hi Michelle,
I absolutely love the old fashion Corningware Cornflower Pattern Skillets and Sauce pans. You can use them on the stove, in the oven and they are very VERY durable. My grandmother has been using hers for probably 50 years. Sometimes they can be hard to find, but I looked on Amazon and they have a few there.
I also like cast iron as well. It is heavy, but if you season it well it is another really good investment that will last practically forever.
Mathew
We still have a microwave. My husband isn’t quite ready to get rid of it.
I don’t use it much at all anymore. If we’re having a bunch of leftovers, I place all of them(in oven-safe leftover bowls) on a cookie sheet and heat at 350 for about 20 minutes or so. This works great!
Thanks for this post!
So great that you could add what works for you, Mary Ann! Thanks.
Thank you so much for the tips. While working in food service, when they wanted to reheat pasta, they just tossed the cold, cooked pasta in hot water for about a minute. There’s another quick idea for you:)
I am almost microwaveless at home (I am working on going 100%!) and the tips are great. But my real challenge is how to heat up hot foods at work. Soups can be heated in the A.M and transported in a thermos, but what of veggie lasagna?
Hi, Barbara! Lasagna would be challenging and I can’t say I’ve ever packed that in a lunch, but here’s how I would try. You can take it or leave it!
I would reheat it above a water bath or in the oven or in a toaster oven. Then I would gently spoon/scoop the lasagna into a tempered insulated food mug. It might end up like goulash, but I would try to preserve the layers as much as possible.
At lunch time, gently slide the contents out into a bowl, or eat from the container.
What do you think?
I think its a great idea, and rather than lasagna, I would probably use penne or something for easy’s sake.
After a trip to my local BB&Beyond, I have another idea. What do you think of this:
Pack a lasagna (or whatever) in Corningware, Pyrex or or some other heat proof container, and bring along another, slightly larger, container (these kinds of dishes often come in nesting sets, so finding a slightly larger one should be easy.) To heat,fill the larger one 1/2 full of water and use a portable immersion heater to heat the water. Voila! Instant water bath at work. The larger container only can be dried and kept in a cabinet at work.
I will try this (when I get up the energy to cook!) and let you know how it works.
Barbara, it sounds like a great idea. However, what is a portable immersion heater? The only thing that concerns me is the glass being too close to a heat source, like a stovetop. So I’d watch for that. But then, I’m not sure what type of heater that is. P.S. Using penne or something easy will definitely help.
Thank you for publishing your re-heating ideas! With your permission, I’d like to link to this page from a frugality forum which may find appreciative readers on this topic.
Yes, that would be fine with me! I hope you all find it helpful.
I’m glad more people are realising the redundancy of microwaves, but I have to ask.. do you really wash your cast iron in soap? I sincerely hope not. Your food will take on the flavour of soap when it’s cooked in cast iron if you wash your cast iron with soap.
No, I don’t! I wonder, did I say that in this article? I hope I didn’t! (Just looked.) I certainly implied it. I was speaking of warm soapy water in general. With cast iron, in particular, I scrape, rinse and dry. And reseason as needed.
-Wardeh
What a great post! I’d like to personally invite you to enter this link in the Mind the Microwave in May Mr. Linky at http://www.kitchenstewardship.com/mind-mic-invite. I’m posting all month about microwave use and un-use, research, practical tips, etc. If you don’t mind, I’ll probably link to this post this week when I offer my own tips for avoiding the microwave.
Katie
HI, Katie! I do not mind at all if you link to this later in the week with your challenge. I think your challenge is great and hope that many people will be encouraged to Mind the Mic!
Hey !!!
Thank you so much! I came to to this hostel in Delhi where i do not have a microwave and really needed to know how to reheat foods!
Love
Saamer
Saamer – I’m glad you found it helpful. Thanks for sharing.
One way to reduce the extra dishes to wash is to use those old Corningware dishes that are safe for the range. You heat your food in it, and then eat it right out of the same dish! I don’t know if they are still making them, but I bet you can find them at yard sales and thrift stores. They usually have little flower designs on the side and glass lids, and come in round pots with handles, or square casserole-type dishes. I love using them to reheat food, especially since I am a little OCD about my food getting cold–it stays nice and hot this way!
About heating food up at work.
Try using a electric coffee cup warmer?
I took a cooking class once and I thought it was a great way to reheat without microwave. put a stainless steel bowl on the heating plate and cover it.
Put it on when you get to work and by lunch time it will be smoking hot.
Wow and I thought we were going overboard by trying to eliminate the microwave! I quickly found out that I could heat the whole meal on the stove faster than I could each individual plate in the microwave! And those old white corning enamelware (w/ cornflowers), are SO perfect for cooking , then to the fridge, then back to the stove, then back to the fridge, no extra washing! I got most from thrift stores and ebay has them all the time for cheap!! A while back, watching tv at my mom’s, we saw the Mythbusters put lightbulbs in a microwave, turn it on, and they actually lit up! Oh also I found out that anything w/ curry powder in it tastes totally different in microwave as opposed to heated on the stove. From microwave it was pretty gross. Tasted ….dead. I hope more people will throw out that old fad-the microwave.
Sarah – I’m really happy you shared how switching from the microwave made life easier for you! That will be surprising to many people, but we both know it is true.
Thanks!
Going without a microwave is great. Not many foods I make can be heated in a microwave without ruining them. The way I get around the extra pots and pans is to wash them, then and there, as soon as I put whatever I’ve heated into a serving dish. Whatever is in the pan will come off without much work and should cost you 10 secs at most. The pan will heat the water as it’s added – you only need a little – add some soap, swish…no extra dishes here! If you can use a grill or wrap something in foil and use the fireplace – what extra dishes?!?
got any tips for how to reheat bread products like shortcake without a microwave without crisping them into a crunchy mess?
Jessica – How about on a tray, in an oven or toaster oven, but put a stainless steel bowl flipped upside down over the shortcake, to prevent it getting crunchy?
I stumbled upon your post while googling….”Living without a microwave”. My 13 year old microwave stopped Microwaving on Monday night, as I was heating up left over mashed potatoes for dinner. I shrugged, got out a pan, a little more milk and warmed them up.
My son and husband wanted to know how I was going to “cook” without the microwave. For the record. I never cooked in the micro, I just reheat and make popcorn. Since I have given up processed foods I no longer make micro popcorn either so…just a reheating tool.
Funny thing is, I have been contemplating living life without serveral conviences, the past year, slowing down, living greener and simpler. I entertained the thought of replacing the microwave for half a day. Realizing that I don’t have to have it, don’t have to spend the 100 + to get a new under the counter model to replace it, or $40.00 for a counter one (I have little counter space, why give it up for that!), I am not to replace the microwave. I have a stove, oven, convection oven, toaster oven, steamer, pizza oven and roaster that will all suffice, I am sure I will not miss the microwave at all.
We can add this to the no cable, no home telephone and no cell phone that I have cut from my life. My husband thinks I am a little militant about this, I see it as reclaiming my life.
Thank you for your wonderful post. I will be linking it to my post about living without the microwave.
.-= Audra ´s last blog post… Murphy Strikes Again =-.
I like to use my microwave to hide stuff from the cats (ie fish fillets that are ready to go on the grill but the grill isn’t ready…, etc). The cats normally stay off the counters but sometimes the lure of salmon is too much for them. I also use the microwave as a good place to let bread rise. I am trying to limit the use of the microwave for reheating foods. I would like to get rid of it but the husband likes it. When it dies, it won’t get replaced.
Thanks for the article. A few weeks ago I came to the same decision, and have not used the microwave since – quit cold-turkey. However, my husband is still using it, and I will leave that as his choice.
Fortunately, I am old enough to have raised 3 kids in the pre-microwave age, so reheating foods without a microwave just took me back in time. It really is easy and your suggestions are right-on.
One thing I have done differently is to purchase as toaster-oven. Originally I bought it to dry sprouted seeds and soaked nuts – even made salmon jerky in it, as it maintains a low temperature. My oven’s min temp is 170 degrees.
So this will also help in reheating some casserole type dishes if I don’t want to heat the oven.
Thanks for all your help and advice. Much appreciated.
Thanks for your post, I’m like many others… thought about getting rid of it but now it has finally died and I don’t want to replace, but the husband sure does lol!! My one thing I’m wondering about.. I love the rice socks heated in the microwave to put on my neck or across my face when I have sinus trouble. Any suggestions for reheating those?
Sharon – I reheat my rice and flax seed packs in a glass covered dish in the oven, at 350 degrees until hot. This is not as fast a process and probably less energy efficient. I have a friend who does massage who talked about keeping packs warm in a crockpot – but I have not followed up with her to see how that works. I do wonder if they would get too hot.
I needed to read this tonight!!! We have been without a microwave for over a year now. I had been thinking about how easy it was to just heat the leftovers up and how much of a pain it was to have to wash ANOTHER pan. My husband is out in the field and I was feeling especially l-a-z-y. I am so grateful we made the decision to go without the microwave and no matter how inconvenienced I may feel, it is much better to do without it:)
Awesome tips on heating things up! I’ve never used the microwave much for actual cooking, but I confess I do still use it for reheating my tea, etc.
I will, however, say that we recently upgraded our appliances to stainless steel, including our microwave (at the time, I hadn’t yet decided to try and give it up altogether, and besides, we have an over-the-stove model, so we have to put something there, not to mention the vent), and after much research decided to go with a convection microwave. I didn’t really know anything about them before buying this one, but my hope was that I could maybe use it to replace the toaster oven which is taking up a huge chunk of counter space.
I must say that after a few trial runs using the convection, I LOVE it-in convection mode, it works just like a convection oven, and I now have no qualms about getting rid of the toaster oven, as it actually works better than the toaster oven-more even heating for things like pizza (although I might get a small toaster just for toast). Anyway, just wanted to throw that in there, because even if I never used the actual “microwave” again, I still have a small convection oven that isn’t taking up any counter space!
I just learned a great way of cleaning a cast iron pan that has stuck on bits of food as well as any rust (reclaiming a pan). Use a couple of TBSP of oil and some kosher style salt. Begin to scrub (I use my hands). It works great!! Rinse, place on the stove with medium heat to dry and you’re done!!
I wonder if an old fashioned hot water bottle would work for heating up your rice and seed packs? but then I guess that is a little redundant. Also a heating pad might work too.
.-= Sustainable Eats´s last blog post… Organic Vermont Maple Syrup Buy =-.
Ok, I must admit I’m being a bit lazy here. I read this entire post after reading the GNOWFGLINS faq’s PDF that I just got in my email today, but I didn’t read all of the comments.
My Question is:
So what’s up with the microwave being unhealthy and “Chemical Changing” happening to the food in a microwave? The first comment above by “Kelly” mentioned something about “…research about microwaves…” Can you tweet me a link that explains in detail about this?
If someone could tweet a link or something ( to @GanderCo), you won’t have to take up all that extra time to write an answer that you’ve probably already wrote (um, written..writed…wroted lol).
Thanks!
Gary Anderson II
aka- @GanderCo
P.S. I’m in the midst of writing “That Blog-Post” if you know what I mean
P.S.S I’m LOVING this blog Wardeh! Already planning even more changes in my own eating habbits as a result of your (this) blog. I hope God blesses you for doing this!
.-= Gary of GanderCo´s last blog post… First Post After Surgery | GanderCo News =-.
Probably everyone knows this, but I discovered it the hard way. If any water gets into the chocolate it will scorch.
Great Post! I really would love to finally kick the microwave habit….hopefully we’ll get there soon, one thing at a time though.
I love using the toaster oven though, we use it for a lot of things, it is the best way to reheat bread or pizza, or when trying to spread natural (cold) nut butters just plop the “nut” butter on the bread and turn the toaster oven on (not the toaster function though unless you want toasty bread) and literally in just a few moments it will soften it enough to spread it easily and you don’t have to eat it “cold”.
If you have some leftover steak you can thinly slice it and warm it in the toaster oven as well and put it on a sandwich or a salad. Also I love my pampered chef mini bar pan, it fits perfect and is a great alternative to those cheap aluminum pans they usually include in them.
It is a fact that the microwave ruins a lot of the food nutrients, so the alternate reheating methods is in everyone’s best health interest. So many people are not aware of this microwave disadvantage and continue to cook and reheat with it.
What about cooking vegetables? My mother-in-law uses the microwave and is not willing to give up her microwave for anything. We are presently living with her. And my kids really like her cooked to perfect vegetables.
Can you share any tips on how to eliminate drips when reheating liquids? Whether I use the mason jar in simmering water or a saucepan, I have a mess of liquid running onto the counter. Thanks for any advice.
We stopped using our microwave after I was diagnosed with DCIS (early-stage cancer) last year. I thought it would be horribly inconvenient, but it’s been great!
I want to second the CONVECTION OVEN idea! I store leftovers in Pyrex containers (the lids are Rubbermaid-type lids but they never touch the food and of course never get heated)… pop the Pyrex in the convection oven and it works like a dream. It takes a little longer than the microwave but is faster than a toaster oven.
Some foods are better reheated in cast iron, and I definitely use that for reheating certain meals, but the convection oven works great for other things.
Rochelle, I steam most of my vegetables… I have a little steamer that fits right over a saucepan so I can cook and steam at the same time. Steaming gives that same cooked-to-perfection flavor (not too raw and not too overcooked/mushy), without destroying as many nutrients and without cancer-causing plastic leeching into the food!
Rochelle – For cooking vegetables, I suggest steaming, or tossing them in a skillet dish (like stir-fry or saute). I think one is much more likely to get perfect vegetables on the stovetop than the microwave. Of course that’s my opinion – but truly, I don’t think not using the microwave for vegetables is a sacrifice.
Jude – Do you mean when pouring? Why don’t you try reheating in a Pyrex measuring bowl, and then ladle out the quantity into individual cups?
Wardeh, we have only ever used our microwave a few times a week. Seriously – even long before we became aware of the dangers, we did not use it every day.
A few months ago I suggested that we attempt to use the microwave even less than we had before. Over time we stopped using it at all. We’ve not used it for cooking food now for several weeks. The only thing I can not figure out is how we are going to heat what we call our “Rice Paddies”.
We made 6 inch by 6 inch squares and filled them with rice to use for warmth in late autumn/winter. During the coldest months we depended on these to help keep us warm because we keep our heat at 60 or 62.
How do you heat up yours? Hugs, Robin
.-= Robin B.´s last blog post… Goat Milk Soap =-.
That’s a good question, Robin! It is the one thing I’ve learned is difficult without a microwave. I warm it up in the oven, in a glass baking dish. It takes about 1/2 hour on 375, depending on the size of the pack. Not very energy efficient, is it? But I have wondered if the crockpot would work? What do you think?
Wardeh, I think that a crockpot might work well, except we don’t have one. I wonder how fast they would heat up in the dryer? On really cold nights, we put our blankets in the dryer for 5 minutes right before bed. I guess they might be kind of noisy in the dryer.
Maybe it would just be best [for us] to get used to not using the rice packs.
.-= Robin B.´s last blog post… Goat Milk Soap =-.
I would be worried that the tumbling in the dryer would cause the pack to burst eventually. If you still have your microwave, I don’t see much harm in using it just for the packs. It surely would save energy consumption overall.
Is it safe to heat soup in a closed-can that is in a low boiling pot of water?
Domingo — Yes, I think it is. If you’re talking about canned food. Those can be heated in boiling water. Just be careful, I’m sure there is always an exception.
We have lived without a microwave before so now I’m making an effort to heat everything up without it and once I’ve stopped using it (and if DH agrees) I will get rid of it. I also have a small toaster oven, maybe I should get that down for some things. Can you use glass in a toaster oven if its oven safe?
My biggest concern (although definitely not bigger then health) is the cost of running the oven/stove so much for reheating-especially during the summer when its so hot here. Of course maybe I just need to get in the habit of serving more cold dishes during the summer. I know the oven is supposed to cost much more to run than a microwave, toaster oven, crock pot etc, so I’m wondering if there is a frugal solution to this-maybe using a hot plate (would this use less electricity?) in addition to the crock pot and toaster oven? Also, in talking about using it to heat liquids, if you had to heat them a lot-I worked in a daycare once where in stead of a bottle warmer we used a small crock pot kept on warm all day to reheat bottles, this worked well-I wonder if that would cost more to keep set on warm than turning the stove on to heat liquids and other things that you could heat in a smaller container? Maybe only if you were heating a lot or often? Any other thoughts on remaining frugal in your reheating while eliminating the microwave? (We did live without one for at least a year so I know its possible
).
One thing I like to do, especially on Sundays, is use a crockpot/slow cooker! This is especially good for soups and casseroles, anything with a certain amount of moisture in it. I can put a leftover soup or stew in the crockpot before leaving for church, and that evening, dinner is all ready.
I have a few herbal heat pillows that need to be heated up and the only way I can think of doing that is in the microwave. Any recommendations? They usually take a good 6-8 minutes on high power.
I had wondered the same thing. I know my post is way outdated, but I have used my old crockpot (the old one because it doesn’t get SO hot) to reheat herbal pillows. Of course, no water is to be added. I have also used a heating pad/hot water bottle over the pillow for warmth. I wonder about the safety of those electric currents from the heating pad but it does wonders for aches needing moist heat and lasts much longer than water bottles. Anyway, hope this helped… somehow.
I know this is WAY after the original post date, but I have to agree – I’ve been living without a microwave for 5 months, and I’ve realised how infrequently I actually use the thing. It essentially served the purpose of “bagel defroster” before. Now I just leave bagels in a ziploc overnight, then cut them up and toast them in the morning. Really not much of an inconvenience. And with a gas range, it takes no time to heat any of my food up.
Great post, and thanks for the tips!
Our microwave died about 6 months ago, it was getting extra hot when operating and a chemical kind of odor was coming from it, we got scared and tossed it out one day.
I do not miss it one bit, not even a little tiny..ok, there is only one thing I miss it for and that is heating my coffee up, but now I just drink it faster so it doesn’t get cold.
My hubby really misses it, he used it for all his meals, but most meals that are not good for us are types that have to be microwaved (middle of the grocery store type of meals) which is a huge factor in why I don’t want another one.
He really wants to replace it, but I am holding my own, I’m loving the extra counter space, and not having to clean inside it (god knows nobody else did this!)
Oh, and I re-heat lasagna by steaming it! Just as I do with asparagus, pot of boiling water with my stainless steamer on top and pop a lid on it, only takes a few mins and for the most part keeps it shape
I bought a cheapo ‘hot pot’ (generally used for heating up water for tea). Using a large mouth mason jar ring as the trivet and a 2 cup Pyrex measuring cup I can heat up food at work. Can also make tea, and store the ring and measuring cup inside the pot to keep everything contained. I used the measuring cup because I had it around. If I could find a handle-less Pyrex something of the same size, I’d use that instead to make it easier to get it in and out of the hot pot, but for now it works. (It is obvious that one puts water in the hot pot, right?)
The thing with microwaves as I understand it from my biochem-graduate daughter is that the microwaves ‘denature the proteins.’ Also, remember that there is some proof that popping microwave popcorn has been shown to cause lung ailments.
I also read a blog post recently that showed a science project a child had done for school…
She bought two identical plants from the store. Over the course of several weeks, she watered one plant with room-temperature water straight from the tap, and watered the other plant with room-temperature water that had been previously microwaved. It became obvious from the photos she took that over time, the microwave-water plant was not thriving, and actually ended up dying before the end of the project’s time frame, where as the tap-water plant was thriving.
It was a fascinating experiment, and very clever, if you ask me! =)
I don’t use the microwave anymore. We do have one, and my husband still uses it from time to time, but eventually I’d like to replace it with an actual hood for the stove.
Another option…a pretty far-fetched option for most people, I’m thinking…is a solar oven. Think ‘crock pot’, but without electricity. I have a friend who purchased one and uses it frequently so that she can become familiar with it in the event she would have no other option. That would be incredibly energy-efficient, especially in the summertime when the use of the oven becomes too hot to handle. I’m not sure how time-efficient it would be, though. =)
Greetings,
I came across your blog and smiled. I took discarded my microwave after procrastinating getting rid of it because of it’s convenience. I didnt use it very much at all anyway, but it was convenient, so I went to stove top reheating. I didn’t have help in this endeavor. I just intuitively thought of the double boiler method. But I don’t have a double broiler so I improvised. I put whatever food I’m reheating into heavy duty foil (which I wash and reuse a several times), and fold the sides over, then, in a pot I add an inch of water or sometimes my strainer so the foil doesn’t sit in the water. Then I put a lid on it, and in 5 minutes or so my food is steaming hot. No water added, no additional oil, just perfectly reheated food. I warm dinner for two in this manner, and may only have 2 or at the very most three pieces of heavy duty foil to wash off. the food doesn’t stick to the foil. II even used to have a microwave in my classroom to heat up my lunch, now I just use a little “hot pot” used normally for making tea water or heating up soup, I think, and i use the same foil method. It’s fast and easy. And I agree that the consistency of temperature is simply better than microwaving, not to mention the vitamins that are preserved in food that hasn’t been zapped. In addition, I used to eat lean Cuisine meals for lunch, and without the microwave Ive become more inclined to keep my meals fresh. It’s been almost a year since I gave up the microwave and I’m very happy that I did. Thanks for your blog
The microwave issue is a fun one, for sure! So many people never even think it’s an option not to have one. They wonder how the food will cook/reheat without such a “basic” staple of modern kitchens.
My in laws (including 3 elderly aunts and my MIL and FIL) visited last year for a little over 2 weeks. It was after about 10 days when the topic came up about microwaves and they all kind of looked up and said, “Uh, where’s your microwave? I didn’t see it in the kitchen.” I couldn’t help but smile knowing these folks had enjoyed three made-from-scratch meals for MANY days PLUS snacks innumerable which included reheated leftovers, hot desserts, and hot drinks all without the use of a “nuke-box.” I said there isn’t one and they then kept fervently mentioning they could never survive without one, yet they had without even noticing. Funny our perceptions…
Wonderful!!
Twitter: mnuffins
says:
I’ve forgotten about the microwave too – I’m going on 2 years without it!