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From: chip@t4test.UUCP (Chip Rosenthal)
Newsgroups: net.cooks
Subject: Re: micro-wave oven question (use of metal)
Message-ID: <1324@t4test.UUCP>
Date: Sat, 2-Feb-85 15:36:27 EST
Article-I.D.: t4test.1324
Posted: Sat Feb  2 15:36:27 1985
Date-Received: Sat, 9-Feb-85 09:29:14 EST
References: <285@imsvax.UUCP> <1885@drutx.UUCP>
Reply-To: chip@t12tst.UUCP
Organization: Intel Peripheral Comp Mfg, Santa Clara
Lines: 43
Summary: more questions on cookware

Metal can be used in a microwave...if used smartly.  The classic use is
to shield portions of poultry from overcooking.  For example, I've
softened frozen juices in a microwave.  (You know, the ones in
cardboard cans with metal ends.)  I removed one of the can's ends
first, and all went well.

Three caveats have been mentioned in other articles which are true:

1) Make sure there is load for the microwaves.  If you cover something
   totally with foil there will be nothing to absorb the energy.

2) Keep metal away from the metal sides.  The foil-covered leg of my
   last turkey got a little close to the side and started arcing.  I've
   got the zap marks left behind to prove it.

3) Be careful what the metal contacts.  It can get hot, and as Betsy
   (eac@drutx) pointed out can start fires.

Betsy also pointed out a method for testing the microwavability of
utensils...

> You can test your dishes and bowls if you aren't sure of their content
> by filling them with water and m-waving them for 1 minute.  If the
> bowl is as warm or warmer than the water, it probably shouldn't be used.

I'd suggest one slight change.  Put the water in a known-microwavable
utensil (e.g. your glass measuring cup) and see if the UUT (utensil under
test) gets warm at all.

While we are on the subject of microwave utensils, I've always had a
preference for glass.  But recently I got a 5qt plastic microwave pot.
At first I was worried about staining from tomato sauces and such, but
it seems to come clean very well.  I'm ready to switch from glass to
plastic.  Does anybody else have any obervations on glass and plastic
microwave cookware.  (How about wooden cookware :-)

In closing, I leave you with the words of my former antenna's prof:
"What is the impedance of a potatoe?"

-- 

Chip Rosenthal, Intel/Santa Clara
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