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Comment by Joan Denoo on May 9, 2019 at 2:22pm

Oh! No! I would not use plastic in the microwave under any condition. I do reheat my coffee if it gets too cold while using a non-decorated mug

Microwaving food in plastic: Dangerous or not?

Browning meat and vegetables in a cast iron skillet give me the best browning effect that none of the others can match. I often brown the meat and/or vegetables and then cover them to cook thoroughly on low heat or I transfer them to covered baking dishes to finish off browned pork chops. I leave chicken parts in the cast iron with a tight cover to finish cooking. 

Comment by Idaho Spud on May 9, 2019 at 1:09pm

Plastic in the microwave is probably not a good idea unless the food is mostly water.

I do have one big plastic bowl that doesn't melt or even discolor in the micro.  Not even when I boil oil in it.  I've tried to find another one like it, but haven't been able to.

It may put harmful materials in the food, but at my age, I'll probably die of something else before that's a problem.

Comment by Patricia on May 9, 2019 at 12:32pm

I always use glass in the microwave....don't understand why you're having such issues. I don't like to use plastic in the micro at all.

Comment by Idaho Spud on May 9, 2019 at 6:48am

I've been using the "Red Copper" skillets for about a year now, and so far, they work well.  No permanent sticking.

Comment by Idaho Spud on May 9, 2019 at 6:45am

Nice catch Randy.  My skillet is 12" also.  Very heavy.

Comment by Randall Smith on May 9, 2019 at 6:40am

It's difficult to "reason" (with) a cast iron skillet! A funny typo, Spud.

Seriously, I use my iron skillet all the time. However, it's too big (12") for one person. I mostly use smaller teflon skillets. I like that they don't stick. Anyway, good luck.

Comment by Idaho Spud on May 9, 2019 at 6:23am

My cast iron skillet is hanging above the stove, but I've not used it in months.  I've been planning on smoothing the bumps in it and reasoning it.

I cook at least half my meals in the microwave oven and haven't found any plastic containers that don't melt in spots when there is oil or tomatoes in the food.

I keep hoping some scientist will make cookware that doesn't shatter, but has no trouble with high temperatures.  I wonder if the heat-shields on the returning space vehicles, combined with something else might work.

Comment by Joan Denoo on May 8, 2019 at 10:29pm

Spud, what a bad experience you have with glass. I use either a cast iron skillet or griddle, stainless steel with copper, and non-stick if it still is non-stick.

I like the cast iron skillet for old fashioned fried chicken and I roast a whole chicken in cast iron. I also use it for stir fry; it can be very hot and not have food stick to it if I have it seasoned properly. I make cream sauces, i.e. gravy, in the iron skillet. 

I like to use the stainless steel skillet when I make spaghetti and other tomato-based dishes. The stainless and tomatoes seem to like each other better. I also use this one for poaching fish, eggs, and fruit. Pot roasts taste wonderful braised and stewed in steel or iron. I braise fresh vegetables in steel if I want a fast heat and quick cooking time, i.e. asparagus and spinach.

I prefer glass for baking meatloaf, tuna casserole, and mac & cheese. I have never had problems using glass in the oven and I do not use glass for stovetop cooking. 

I use Corning Ware for baking casseroles.

"When glass cookware experiences extreme temperature shifts, it can break – and not just break, but shatter violently! This is not common, but it's best to use caution when baking with glass cookware. Here's how:

  1. Never heat your glass bakeware directly on a stove burner or under a broiler

  2. Always preheat your oven before putting your glass pan in it.

  3. Before cooking meat or vegetables, be sure to cover the bottom of your pan with cooking liquid.

  4. When you remove the glassware from the oven, place it on a dry cloth pot holder or towel; not directly on the counter top, in a sink, or on the stove top.

Clear glass cookware is best for casseroles, cobblers, and pies, but leave the cookies and roasting to the metal cookware."

What's the Difference Between Glass and Metal Cookware?"

There is a discrepancy here; this says "Always preheat your oven before putting your glass pan in it" and yet when I make casseroles, cobblers, and pies in glass, I put them, cold or room temperature, in a preheated oven. Now, figure out how to get a good outcome when faced with this dilemma. I do know that a hot glass coffee pot will shatter when it touches cold. 

Be careful, my good friend, and use one of the many options available to you. 


Comment by Randall Smith on May 8, 2019 at 6:56am

Spud, I'd say it's just bad luck, not a glass issue. 

I never answered your mushroom question: Morels, either gray or yellow ones are my favorite. Store bought "button" mushrooms taste horrible. But, supposedly, they're good for you.

Comment by Idaho Spud on May 7, 2019 at 9:35am

I had another glass container shatter.  

When the first one shattered in my microwave oven, I said I would never use another glass container, but this one looked like it was not glass, so I was heating things in it.

Imagine my surprise, when I opened the refrigerator door and it fell out, dropped 4 feet to the floor, which was wood, had linoleum on it, a 3/4 inch rubber mat on that, and a towel on that, but it shattered anyway.

Have to update my brain.  Anything that looks like it might be glass, is now out.


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