12 Foods You Should Never Microwave or Reheat (And What to Do Instead!) | April 17, 2025

Microwaves are a convenient way to reheat food, but not all foods are safe to microwave. Some can lose nutrients, develop harmful compounds, or even become dangerous to consume. Here are 12 foods you should never microwave or reheat and the best alternatives to warm them up safely.

1. Eggs (Hard-Boiled or Scrambled)
Reheating eggs in the microwave can cause them to explode due to trapped steam. What to do instead: Eat them cold or reheat gently on the stovetop over low heat.

2. Chicken
Microwaving chicken can alter its protein structure, making it rubbery and difficult to digest. What to do instead: Reheat chicken in an oven at 350°F (175°C) for about 10-15 minutes or in a skillet with a bit of oil.

3. Rice
Improperly stored rice can contain bacteria that produce toxins resistant to heat, leading to food poisoning. What to do instead: Store cooked rice properly in the fridge and reheat it in a steamer or on the stovetop with a little water.

4. Potatoes
If left at room temperature for too long, potatoes can harbor bacteria that microwaving won’t kill. What to do instead: Reheat in the oven at 375°F (190°C) or sauté in a pan.

5. Mushrooms
Microwaving mushrooms can break down proteins, altering their texture and taste. What to do instead: Reheat them on the stovetop over low heat.

6. Seafood
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