Silicone or glass: the container that changes the microwave debate

Steam cooking in the microwave: silicone gets the applause, glass gets the distrust

A splash of water, the vegetables inside, lid on, and four to eight minutes in the microwave. That is how the silicone steamer case popularized by Lékué is presented, and it has ended up becoming a small domestic battleground: some defend it as a healthy, fat-free shortcut, while others distrust heating food in anything that is not glass. The argument is not really about cooking, it is about materials.

The utensil works on simple logic. You add a little water — no need to cover the food — close it, and the steam generated by the microwave itself cooks the vegetables or fish. The microwave agitates polar molecules, water among them, and that heat turns into steam. Silicone and glass are not polar and do not heat up on their own: they do so through contact with the food. That is the technical argument behind the claim that the material, in principle, should not alter the result.

Silicone vs glass: what each side says

The case for silicone rests on experience. Some have been using it for over a year and call it a stroke of genius for cooking «without lifting a finger»: vegetables with spices and a splash of oil ready in six or seven minutes, even homemade popcorn. The case is expensive, they admit, but it pays for itself. The brand, moreover, has a fruta for studying its products well: some use its pasta version and get a dish in ten minutes, less than it takes to boil water in a saucepan.

The glass camp questions not so much the effectiveness as the prudence. A Pyrex with a lid that seals under its own weight is enough, they argue, and it is cheaper than the branded container. Covered food cooks better in its own steam than in the open air. And some add a note about smell: fish cooked in silicone leaves a trace for several subsequent cookings, which does not happen with glass.

The antiestéticar of plastic that is not always plastic

Here comes the background noise of any conversation about microwaves: claims that plastic causes cancer, that containers release toxins. The most common response is that silicone is not plastic. And that today's plastics no longer contain phthalates or compounds of that kind. Even so, the distrust persists: some point out that PET degrades and that this degradation has ugly names, and others prefer not to take risks and stick with glass just in case.

The important nuance is that not every container is suitable. Some deform with very hot food — not because of the microwave, but because of the heat of the food itself. The repeated advice is to check the microwave-safe symbol before putting anything in. And for those who want to go beyond the catalogue, there is the DIY option: cutting a soft drink bottle and joining the two ends. Cheap, yes; advisable, another matter.

Rice, artichokes and the microwave that dries things out

Beyond the container, the microwave is being reclaimed as an underused appliance. Some cook white rice in fifteen or eighteen minutes without worrying about a thing, while others reply that a saucepan takes just as long and yields a healthier result. Artichokes, cleaned, with salt and a dash of oil, six minutes at full power: «you'll lick your fingers». The classic objection — that the microwave dries out food — comes with a caveat: covered and in its own steam, the problem almost disappears.

Price gets the final word. The branded container is pricey, but a cheap alternative exists: a silicone container of about 600 millilitres for five euros at a German supermarket chain, with a thinner lid and a more compact size. Those who have held it warn that the small one is enough for a single portion. In the end, the question is not whether it works. It is how much we are willing to pay to avoid washing a pot.