Reheating with a Steam Oven
Microwaves make leftovers rubbery. Conventional ovens dry them out. Steam reheating restores food to near-original quality—often better than you'd expect.
The Reheating Problem
Most reheating methods have serious drawbacks:
- Microwave: Uneven heating, rubbery textures, soggy bread
- Conventional oven: Dries out food, takes forever to preheat
- Stovetop: Works for some things, burns others, requires babysitting
Steam ovens solve these problems by reheating at lower temperatures with added moisture. Food comes out as good as—sometimes better than—fresh.
The best steam ovens for reheating
Picked from the ovens we price-track daily. Some links earn us a commission — never at your cost, never affecting rankings.
Complete Reheating Guide
Most reheating uses full steam at 212°F unless otherwise noted. Times assume refrigerated food; add 5-10 minutes for frozen.
Pizza
The holy grail of reheating. Steam followed by a quick crisp produces better-than-delivery results.
Method 1: Steam Only
- 212°F full steam, 4-6 minutes
- Result: Soft, chewy crust
Method 2: Steam + Crisp (Combi-Steam)
- Steam at 212°F for 3-4 minutes
- Switch to convection at 425°F for 2-3 minutes
- Result: Crispy bottom, melty top
Pasta
Steam rehydrates pasta without making it mushy.
- Temperature: 212°F full steam
- Time: 6-10 minutes (depending on portion size)
- Tip: Add a splash of water or sauce to the container before reheating
- Tip: Cover loosely with foil to trap steam
Rice
Cold, clumpy rice becomes fluffy again.
- Temperature: 212°F full steam
- Time: 5-8 minutes
- Tip: Sprinkle 1-2 tbsp water over rice before reheating
- Tip: Break up clumps with a fork halfway through
Roasted Meats
Steam keeps roasts moist while bringing them up to temperature.
- Temperature: 185-212°F (lower for rare meats)
- Time: 10-20 minutes depending on thickness
- Tip: Use 185°F for medium-rare roast beef to avoid overcooking
- Tip: Slice before reheating for faster, more even results
Chicken
Notorious for drying out—steam keeps it juicy.
- Temperature: 212°F full steam
- Time: 8-12 minutes for pieces, 15-20 for whole portions
- For crispy skin: Finish under broiler for 1-2 minutes
Bread and Rolls
Day-old bread becomes soft and fresh again.
- Temperature: 212°F full steam
- Time: 3-5 minutes
- Tip: Wrap in damp paper towel for extra moisture
- For crusty bread: Follow with 2-3 minutes at 400°F convection
Vegetables
Steamed or roasted vegetables reheat beautifully.
- Temperature: 212°F full steam
- Time: 3-6 minutes
- Tip: Don't overcook—they're already cooked
Quick Reference Chart
| Food | Temperature | Time |
|---|---|---|
| Pizza | 212°F steam | 4-6 min |
| Pasta | 212°F steam | 6-10 min |
| Rice | 212°F steam | 5-8 min |
| Roast beef (medium-rare) | 185°F steam | 10-15 min |
| Chicken | 212°F steam | 8-15 min |
| Fish | 185°F steam | 5-8 min |
| Bread/rolls | 212°F steam | 3-5 min |
| Vegetables | 212°F steam | 3-6 min |
| Tamales | 212°F steam | 15-20 min |
| Dumplings | 212°F steam | 4-6 min |
Tips for Better Reheating
Pro Tips
- No preheating needed: Unlike conventional ovens, steam ovens work immediately
- Room temperature first: 5-10 minutes on counter speeds reheating
- Use proper containers: Oven-safe dishes or pans—no plastic
- Cover loosely: Foil or a lid helps trap steam for faster heating
- Add moisture: A splash of water or broth helps dry foods
- Lower temps for delicate items: 185°F prevents overcooking fish, rare meat
- Crisp after steaming: Quick finish at high dry heat restores crunch
Foods That Reheat Especially Well
- Chinese takeout: Rice, lo mein, dumplings—all perfect candidates
- Thanksgiving leftovers: Turkey stays moist, stuffing stays soft
- Burritos and wraps: Tortillas don't dry out or get soggy
- Casseroles: Even heating without dried edges
- Fried foods: Steam briefly, then crisp in convection or air fry mode
Foods to Approach Carefully
- Crispy items: Steam alone won't restore crunch—follow with dry heat
- Creamy sauces: May separate—stir midway through
- Fried foods: Will be soft unless finished with dry heat
Meal Prep Strategy
Steam ovens make meal prep more practical because reheating quality is so high:
- Cook large batches on Sunday
- Portion into oven-safe containers
- Refrigerate for up to 5 days
- Steam reheat in 5-10 minutes—faster than most cooking
vs. Other Reheating Methods
| Method | Speed | Quality | Best For |
|---|---|---|---|
| Steam oven | Medium | Excellent | Most foods |
| Microwave | Fast | Poor-Fair | Liquids, soups |
| Conventional oven | Slow | Fair-Good | Casseroles, roasts |
| Stovetop | Medium | Good | Sauces, soups, stir-fry |
Gear for reheating with steam
What we use for this recipe. Affiliate links, at no cost to you; they never affect our oven rankings.
Miele's manual recommends perforated containers so steam reaches food from all sides. A 1/3 pan is about 12.75 x 6.9 in; check your oven's interior before buying.
View on Amazon · ~$50Store leftovers in oven-safe glass and reheat in the same dish with the plastic lid off. Let it come to room temperature first to avoid thermal shock.
View on Amazon · ~$47
Steam cooks faster than you expect. A one-second probe stops you overcooking fish and chicken while you learn.
View on Amazon · ~$15
For rice, grains, custards and anything that holds liquid. Set it under the perforated pan to catch drippings. Same 12.75 x 6.9 in footprint.
View on Amazon · ~$13
A steam oven turns these techniques into everyday cooking. Here’s our top pick — check today’s price on Amazon.
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