Foods You Should Never Reheat (And the Risks You Didn’t Know About)
- Eliane Muskus
- 4 days ago
- 2 min read
Not all leftovers are safe: discover which foods you should avoid reheating and how to keep your meals safe and delicious.
I learned early on that not all leftovers are created equal. My mother, a true gourmet cook, always stressed the importance of storing and reheating food properly. In our home, safety in the kitchen was just as important as flavor. Years later, when I attended culinary school, food safety was one of the first things we were tested on. I still remember the lessons about bacteria, safe temperatures, and the infamous “danger zone.” These weren’t just exam topics—they were essential knowledge every professional cook is expected to master.
Some foods simply shouldn’t be reheated. Not just for taste—but for your health.
If you’ve ever reheated a fried dish and wondered why it turned soggy and strange, or why seafood suddenly tastes off, you’re not imagining things.
Here Are the Foods You Should Never Reheat (and Why):
1. Rice (if not stored properly)
Rice can carry Bacillus cereus, a bacteria that survives cooking and multiplies quickly if rice sits at room temperature too long.
Tip: Always cool rice quickly and store it in the fridge within 1 hour. Reheat thoroughly, and never reheat more than once.
2. Fried Foods
Fried chicken, crispy potatoes, and anything breaded tend to lose their texture—and reheating them unevenly can result in oil breakdown and bacteria growth.
Tip: If you must, use an oven or air fryer instead of the microwave—but it’s often best to enjoy fried food fresh.
3. Seafood
Fish and shellfish are highly sensitive. When reheated, they often smell overly strong and can carry bacteria if not heated evenly.
Tip: Eat seafood fresh. If you do reheat it, do so carefully and thoroughly.
4. Eggs
Scrambled, boiled, or baked—reheated eggs can turn rubbery and may release sulfur compounds, altering taste and texture.
Tip: If you reheat eggs, do it gently. But for safety and taste, it’s best to prepare fresh.
5. Leafy Greens (like spinach, kale, lettuce)
These greens can become bitter or even develop harmful nitrites when reheated, especially in the microwave.
Tip: Add them fresh to meals instead, or reheat soups gently with greens added at the end.
So, What’s the Safe Way to Reheat Food?
✅️ Keep this simple rule in mind:
✅️ Reheat to at least 75°C (165°F) internally, and only reheat once.
✅️ Store leftovers in shallow containers and cool them quickly. Anything left at room temperature longer than two hours? Toss it.
✅️ Better safe than sorry.
📌 Leftovers can be a lifesaver—but they should never come at the cost of your health or your taste buds.
Knowing what not to reheat is just as important as learning what tastes even better the next day.
📌 For more food safety tips, real kitchen insights, and delicious recipes that work—check out more articles on this blog..
