At a Glance
- The microwave often dries out or ruins texture of leftovers like pizza, fried chicken, and pasta
- Air fryers revive fried foods and pizza in under 3 minutes with crispy results
- Nonstick skillets restore noodles, rice dishes, and meats without rubbery textures
- Why it matters: Better reheating means tastier second-day meals and less food waste
Microwaves are fast, but they’re usually the worst way to reheat leftovers. Daniel J. Whitman from News Of Losangeles tested every common method and found that a few simple tools-an air fryer and a skillet-can bring food back to life in minutes.
Pizza and Flatbread: Air Fryer Wins
Microwaves turn crusts to rubber. A toaster oven helps, yet still dries slices while taking twice as long.
- Set air fryer to 400 °F
- Heat 2 minutes for thin slices, 3 for thick
- Use the grate so the bottom doesn’t scorch
The super-convection blast re-melts cheese and crisps crust without extra oil. Energy use stays low, beating a full-size oven.
Fried Food: Bring Back the Crunch
Leftover chicken, fries, dumplings, and mozzarella sticks emerge soggy from a microwave. The air fryer restores a crunchy shell in three to four minutes.
- Thick chicken: 325-350 °F for 3 min to avoid burning the outside
- Shake once halfway for even browning
- No extra oil needed
Noodles, Pasta, and Rice Dishes: Skillet Solution
Any take-out box built on starch plus sauce-think pad thai, lo mein, or tikka masala-reheats fastest in a nonstick skillet.
- Medium heat, 3-4 minutes
- Toss constantly so sauce re-coats every grain or noodle
- Splash of water or broth if the pan looks dry
Microwaves over-cook noodles and turn shrimp or beef rubbery. A skillet keeps textures intact and needs only a quick rinse afterward.
Steak, Pork, Burgers, Grilled Chicken: Quick Re-Sear
Grilled meats lose juices in the microwave. Instead, return them to a hot, dry pan.
- Cast-iron or nonstick skillet over medium-high
- Cover with lid to trap steam
- 45-60 seconds per side
This flash of heat revives the crust without cooking the center further. Results won’t match fresh-off-the-grill, but the meat stays tender.
Braised and Slow-Cooked Meats: Add Moisture
Short ribs, pot roast, or chicken in wine sauce need gentle heat plus a little liquid.
- Place leftovers in a covered skillet
- Add 1-2 Tbsp stock or water
- Simmer 4-5 minutes until heated through
The steam re-hydrates fibers, restoring the silky texture of the braise.
When the Microwave Still Works
Some foods tolerate microwave energy:
- Broth-based soups (covered)
- Plain rice or mashed potatoes
- Butter, chocolate, or syrup for baking
- Poaching an egg in a mug of water
Reserve the appliance for these tasks; skip it for anything with crisp coatings or delicate proteins.
Key Takeaways
- Air fryers reheat pizza and fried foods faster and crisper than ovens
- Nonstick skillets revive noodles, rice dishes, and grilled meats without rubbery textures
- Add a splash of stock when reheating braised items to keep them juicy
- Save the microwave for liquids and very soft foods only
Upgrade the reheat, not the recipe, and leftovers become meals worth finishing.
