[Amy]

I’ll pass. Would not be happy microwaving meat. Microwave does not sear the meat leaving a brown crust.

[Cheryl]

And carcinogenic ash is reduced by not having high heat/open flame.

[Pascal]

I like a burger that’s got a seasoned crust on the outside and quite pink in the middle. The microwave is not for me.

And, the fond in the pan from searing meatballs gives my sauce a multi layered flavor that I can’t get from a microwave, or oven.

[Marilyn]

I used to make meatballs in the microwave. Walnut sized balla in quiche dish covered with plastic wrap. Cook 5 mi. On high.

Then plop in sauce as is and simmer together. Or brown in skillet if you want.

I don’t think I would like a hamburger cooked that way though.

[Jill]

I don’t think I would be as happy with a burger without that Maillard reaction brown crust on the outside.

Unless you have figured out a way to get that in the microwave.

[Stacey]

The microwave can be handy. Personally I like “baked” potatoes in there. So fast

[Robin]

We always brown our hamburger in the microwave for recipes. Saves a lot of cleanup, as the spatter is contained under the lid of our visions cookware.

The grease pours out nicely through the spout as well.

Watch your thrift shops for a vision pan with a lid and a spout.

[Author]

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