This article appears in How To magazine 2018.

Here are some ideas on how to use the main three kitchen appliances to reheat foods.


If you’re worried that food will dry out, cover it with foil. Set on a low temperature (no more than 350 degrees F), and check on your food once in a while until it’s heated through. Good for reheating:

— Crusty breads

— Fried or breaded foods

— Baked goods

— Roasted or grilled meats

— Seafood

— Pizza

— Grilled sandwiches


Spread food out in an even layer, cover with a damp paper towel to create some steam, and stir every so often to promote even heating. Good for:

— Soups

— Stews

— Sautes and stir-fries

— Steamed or boiled vegetables

— Rice, pasta and noodles

— Casseroles


Stick to low to medium heat, and stir often to promote even heating.

— Soups, stews and chilis: Use a saucepan or pot with a lid.

— Pizza: If you’re just heating a slice or two, use a frying pan with a lid.

— Rice, pasta and noodles: They usually need a splash of water, stock or milk to add moisture. It’s best to use a liquid that was in the original dish.

— Sautes and stir-fries: Use a shallow pan or frying pan over low heat.

— Meat: Use relatively high heat in a cast-iron pan. Turn meat frequently so it doesn’t overcook.

— Cook’n