I Went Decades Without a Microwave. This Cookware Converted Me

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I Went Decades Without a Microwave. This Cookware Converted Me
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I went decades without a microwave. This cookware converted me.

and received six microwave bowls of varying sizes, all of which are made of frosted glass. You might be thinking, “But I already have a dozen glass containers, not to mention a cupboard full of microwave-safe plates,” and that’s fair. Why buy one more dang thing, let alone six?

The answer lies in the lids, which, it turns out, are everything when it comes to microwave cooking. Anyday lids are rimmed with a silicone gasket and punctuated by a silicone knob that lets steam escape. This avoids explosions and spillages while retaining enough moisture to keep food juicy. No more laminating your food with plastic wrap. No more covering leftovers with dubious wet paper towels. You lift the knob to microwave your food.

The genuine food I’m able to coax out of my paltry, 700 watt microwave with this cookware is astonishing. Rice made in an Anyday dish is just as delicious as rice from my beloved—it almost hurts me to admit that. Bacon is the bomb. Corn on the cob? Absolutely stellar. Microwaved salmon fillet: five stars. I nuked some chicken and, reader, it was good.

I will leave you with instructions for the French onion soup that I’ve been making since the eighties, now adapted for a 700 watt microwave. Thinly slice two sweet onions into the Anyday Large Deep bowl. Add three tablespoons of butter and some salt and pepper. Throw in a bit of thyme, either fresh or dried. Cook covered for about an hour, during which time you may return to your sickbed, rising on the quarter hour to give the onions a quick stir.

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