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See why.Microwave Pasta Cookers
Do any of these gadgets simplify and speed up the pasta-cooking process?
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See Everything We Tested
What You Need To Know
It’s time-consuming to bring a big pot of water to a boil, but it’s not exactly hard to prepare pasta. Despite our skepticism, we tested three different microwave pasta cookers, priced from $12.95 to $35. We simply added pasta to each oblong plastic box, poured in enough cold water to cover, microwaved until done (no stirring), and then flipped to drain through the lid. Every model ...
Everything We Tested
Highly Recommended
- Design: 3 stars out of 3.
- Cooking: 3 stars out of 3.
- Straining: 3 stars out of 3.
It’s not much to look at, but this microwave pasta cooker makes light work of preparing pasta. Our panel detected no difference in taste or texture between strands cooked in the microwave and those boiled on the stovetop. Wide handles clip the lid firmly in place for safe, secure straining.
- Design: 3 stars out of 3.
- Cooking: 3 stars out of 3.
- Straining: 3 stars out of 3.
While it has a slightly larger (five-portion) capacity than our winner and comes in a pretty bright blue color, this is not enough to justify paying twice as much. The design is simple but clever. An arrow and slight differences in the lip of the lid ensure that users fasten the lid in the proper direction, and sturdy handles help you drain the hot water safely.
Not Recommended
- Design: 1 stars out of 3.
- Cooking: 3 stars out of 3.
- Straining: 1 stars out of 3.
We had high hopes for this pretty model, but it posed serious safety concerns. While it cooked pasta just fine, its plastic basin was slow to cool and had no handles. The floppy silicone lid had poorly placed holes that were responsible for our hands getting burned with hot water and steam, the shock of which often loosened our grip and sent pasta flying into the sink.
Reviews you can trust
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.