The brown stuff that oozes or appears on your ceramic plates after microwaving is likely a result of food residue or grease being heated and evaporating during the microwave process. When you microwave food on a ceramic plate, the heat can cause any leftover food particles or cooking oils to become hot and turn into vapor or steam.
As this steam rises, it can carry with it tiny food particles or grease from the surface of the plate, which may condense and settle back onto the plate as it cools down. The residue can appear as brownish spots or streaks on the plate.
To prevent this from happening, it's essential to keep your ceramic plates clean before using them in the microwave. Here are some tips to minimize the brown residue:
Pre-rinse or Wipe Plates: Before placing food on the ceramic plate for microwaving, make sure it's free from any visible food particles or oils. You can rinse the plate quickly or wipe it with a damp cloth to remove any residue.
Cover Food: Use microwave-safe covers or microwave-safe wraps to cover your food while heating. This can help contain steam and reduce the chances of residue formation on the plate.
Avoid Overheating: Overheating certain foods, especially those with high oil content, can increase the chances of residue formation. Follow the recommended cooking times and power levels for different foods.
Microwave Splatter Guard: Consider using a microwave splatter guard or microwave-safe cover on top of the food to prevent any splatters that could contribute to residue formation.
Regular Cleaning: Clean your ceramic plates regularly with mild dish soap and water to remove any built-up residue. Avoid using abrasive materials that could scratch the ceramic surface.
If you notice any tough stains or residue that doesn't come off easily, you can try soaking the ceramic plates in a mixture of baking soda and water before scrubbing gently. Always check the manufacturer's guidelines for care and cleaning to ensure you don't damage the ceramic surface or any decorative finishes on the plates.