conductive crockery?

[williamwright]

I have some bowls that get hot in the micro but don't seem to heat the food very well. Comments?

Bill

[Harry Bloomfield Esq]

williamwright brought next idea :

Melamine ?

[Animal]

susceptor is the word. Don't use em :) Seriously they're a hazard, picking up a burning hot bowl can go not so well.

[Animal]

Carbon in the glaze is often the cause, so beware of black & dark colours.

[Brian]

They probably aren?t suitable for use in a microwave.

Pyrex ( or equivalent) are good. The ones with handles you can USUALLY pick up by the handles even though the contents are piping hot.

I?m not a fan of the special microwave dishes made from plastic like material. I tend not to cook in the microwave ( with a few exceptions). I used it more for reheating, especially meals I?ve cooked forward and frozen. They are good for porridge.

[newshound]

Some white glazes are conductive too.

[Brian]

He would (probably) have noticed the smell if they were. A melamine picnic plate ended up in our microwave by mistake once.

It isn?t something you do twice ;-)

[John Rumm]

I have some soup mugs that are normally fine, however if you use them several days in a row, and run them through the dishwasher each time, then they start to heat. I presume they are absorbing some water.

[newshound]

+1

[Robin]

had that with unglazed bottoms

[Jacob Jones]

My melamine lidded bowls work fine in the microwave, I do the rice in them.

[Fredxx]

In which case they sound rather dangerous?

[Chris Hogg]

Some tableware is slightly porous. It's called 'earthenware' by the manufacturers, 'pottery' by the retail trade. Over the years, moisture will be slowly absorbed through craze cracks in the glaze, or where the stilt marks have been ground off underneath.

Vitreous tableware, bone china or porcelain are not porous so won't absorb moisture. Whether they still heat up in a microwave, I don't know.

[alan_m]

The glazing has cracked allowing the the bulk of the bowl to become damp??

[John Rumm]

possibly, but they get used infrequently so its rarely a problem...

(they are ancient - I think my mother collected them as a free gift when you bought Jet petrol in the 70's - so probably not designed for dishwashers or microwaves!)

[Max Demian]

Why not? I suppose they tend to stain and are usually opaque; but they do have handles usually which Pyrex bowls don't.

Also jacket potatoes. Cooked in 8-10 minutes including standing, depending on the size. And the skin remains soft so you can eat the lot.

Also scrambled egg.

[Tim+]

I prefer to eat crispy skin. Soggy microwaved potatoes are never as nice as proper baked ones.

Tim

[Brian]

Not sure really. As you say, they do stain - or some do- but they just feel flimsy, even the expensive ones. I tend to like solid cookware - I favour things like le Creuset etc. They last ?forever? - although the cast iron can?t go in the uWave.

I prefer them with crispy skins. Just a preference. We use a microwave only for them in the motorhome but, at home, we have a combi microwave / fan oven which crisps them as well.

Senior Management is the scrambled egg specialist. She used to us a microwave but switched back to a pan when cooking enmasse in a kitchen without a microwave for Brownies.

[Dave Plowman (News]

A microwave is a superb way of cooking many vegetables. As it steams them in a tiny amount of water.

[Dave Plowman (News]

I tend to cook them in the microwave then move to a very hot oven to crispen the skins. ;-)