How To Reheat 7 Foods You’ve Been Reheating Incorrectly (Until Now)

Treat'em right. (Morton Fox)

Treat’em right. (Morton Fox)

Last week you might’ve had your mind blown clear open by the news that you’re probably reheating pizza wrong if you’re doing it in the microwave, toaster oven or like, a blowtorch, if that’s your method. But it isn’t just pizza that needs a special touch to bring it back to life.

Gawker’s Tom Socca admitted he had no idea that the best way to revive leftover pizza was in a skillet (medium heat, cover it so the cheese melts, then remove cover to crisp up the crust for a few minutes) and Bon Appétit has picked up on that potential gap in our collective knowledge with a bunch of other foods that need a special touch the next day.

Herewith then, six other foods you’re probably treated wrong in your attempt to make them palatable the next day. Check out the source link for more.

1. Eggs: This entry has the best advice, in our opinion, so it comes first and had to be included: “Do not reheat eggs. Repeat: DO NOT REHEAT THEM. If they’re in a frittata, just slice it and eat it cold.” Do people actually try to reheat eggs? Because eww, gross. On that note — anyone who’s successfully done so and not immediately vomited can feel free to let us know how at

On that note, here are a few readers’ suggestions:

Bev: “Make up a batch of scrambled or a big frittata and then reheat for a few days. The key is LOW heat and a short time period. Zap at power 3 or 4 (out of 10) for maybe 30 seconds for a powerful microwave or longer for a weaker one. Cheese mixed in with the eggs at original cook time really helps. And don’t try to reheat over-cooked eggs.”

Shanna: “Quiche can be reheated by wrapping it in foil and reheating it on the oven (or toaster oven) at about 300 for 20-25 minutes. It’s delicious (but I make a mean quiche).”

Suzanne: “I successfully reheat omelets and scrambled eggs by steaming them. Actually, steaming is a great way to reheat a lot of foods including meat! The food doesn’t get dried out that way!”

2. Steak and Chicken: A nicely seared cut of meat or a perfectly seasoned and not-to-dry bit of chicken can suffer in the microwave the next day. Try cutting meats into smaller bits and heating in a skillet over a medium-high heat with a bit of oil. Cook the meat until it’s warmed through, about 4-5 minutes.

3. Pancakes: If you’re like me, you don’t mind eating cold pancakes with some (freshly scrambled) eggs in the middle like some kind of genius breakfast sandwich. But they’re also easy to bring back to warm, delicious life: Pop them in the toaster oven or regular toaster to heat them through. Apparently “this works for chicken cutlets, too!” Cutlets and pancakes, more in common than previously thought.

4. Stews and soups: We know, we know — you just want to chuck that container in the microwave, zap it up on high and then wait for it to cool down from bubbling so you can eat it. But that makes the liquid evaporate, stealing precious bites from the very mouth you’re seeking to fill. Instead, learn some patience and heat soups and stews slowly in a pot over medium heat, Bon Appétit suggests.

5. Roasted potatoes: These also take a little time to reheat properly, but it’s worth it if you don’t want soggy, cold-in-the-middle potatoes. Heat your oven to 400 degrees, spread potatoes on a sheet pan and cover them in tin foil. Re-roast them until they’re warm all the way through, about 10-15 minutes. Remove the cover for another five to add crispiness.

6. Muffins and bread: What you don’t want is cold bread on the inside and weirdly warm on the outside. It’s a trap and you will fall into the middle of it and be mad when it happens to you. To get a thoroughly warmed muffin with a firmer exterior, pop those babies in an oven preheated to 350 degrees on a tray covered with tinfoil and heat for 15 minutes, then uncovered for another 3-5.

How to Reheat Leftovers, from Pizza to Pasta to Eggs [Bon Appetit]

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  1. mongo says:

    Or…you could learn how to use the power setting on your microwave to heat things thoroughly and evenly.

    I don’t let soups and stews boil away. I set the power down to 30%-40%.

  2. CommonC3nts says:

    1. Eggs are easily reheated like any food. Just put it in your microwave and reheat for like 30 sec to a min. I have reheated eggs my entire life. You are crazy if you did not know you can reheat eggs. They taste fine reheated.
    4. Stews and soups reheat without issues in the microwave. I have done this my entire life.
    5. Roasted potatoes also reheat easily in the microwave.
    6. Bread you have to do for very short durations. I usually do 5 to 10 second intervals until it is heated just enough. It is easy to overheat, but if you heat at short intervals and check in between then you wont overheat it.

  3. FusioptimaSX says:

    Is the water evaporation from soups that significant?

    If it takes some of those things that long to reheat, you might as well have made them from scratch. Maybe I have lower standards, but I don’t have a problem microwaving anything. However, I do know better than to reheat something in a Styrofoam container!!!

  4. Seli says:

    The obvious problem with almost all of these methods is that it creates more dishes or pans to wash. Who wants to do that? Most things will taste just fine when popped in the microwave. Just use less power and a little more time if you’re worried about things heating evenly.

  5. trustnot says:

    Whatever you heat or reheat, just make sure there is zero plastic involved. Nothing like adding all those chemicals, especially BPA to your food. It has now been shown the cardiac damage that BPA can do plus many other detrimental side effects.

  6. Alecto67 says:

    I reheat scrambled eggs all of the time. The night before, I scramble eggs with salsa, some sort of taco meat (seasoned beef, chicken, or turkey), and cheese. I set them on a plate for about 10 minutes, then put them in a tupperware container. It takes about 90 seconds to heat them thoroughly, stopping to stir every 30 seconds. They taste great and and the texture isn’t affected.

    We make big batches of waffles on the weekend and we reheat those in the toaster to keep them crisp. We use the lowest setting, and when it pops up, we flip them and do it again. Perfect every time.

    For potatoes, last summer I started always baking my potatoes (including sweet) by making a series of slices about 3/4 of the way through them. This makes reheating them a breeze – I’m talking 1 minute max and they are ready to eat.