3 ms·
Yeah, I wondered about that, too... the article specifically mentions the involvement of water (hydrolysis) in the process of micropaticle formation, but the sp
by jbotz 3y ago
Yeah, I wondered about that, too... the article specifically mentions the involvement of water (hydrolysis) in the process of micropaticle formation, but the splatter guard is of course exposed to the steam coming from the food, and some of that condenses and drops back on the food, so not using these plastic splatter guards is probably indicated. Covering the container with an inverted plate (making sure to leave some space for steam pressure to exscape) is probably better. I'm going to do that from now.
- bentcorner 3y agoYou can get splatter guards that have a glass "top" and some kind of silicone edging. It seems a lot more durable than the entirely thin white plastic ones that are more common. Look for "GGG-GLOU-GLOU GOOSE" (really) on Amazon. Only downside is that the glass top can get dangerously hot, but there's a handle.
- dirtyid 3y agoAs someone not weary of using plastic in microwave, for some reason I am very distrustful of silicon used in cookwear, especially equipment that interacts directly touches hot metal like lids, baking sheets etc. I don't even know the science behind it. But I've seen enough semi melted silicon spatula tips to feel like it's not a good combo.
- BugsJustFindMe 3y agoThe ones I've seen of this sort are all kinda small. And "gets dangerously hot" makes it a complete nonstarter for me.
- lucb1e 3y agoWith steam being hotter than the product itself, and the steam then condensing and dropping back into the food... yeah, this seems relatively self-evident, so I've been using plates since learning years ago that plastics leak into foods in the first place