Anyday Review: Glass Microwave Cookware That Makes Microwave Cooking Work

Anyday’s best-documented strength is that it gets people cooking real food in the microwave. Reviewed’s kitchen editor tested rice, salmon, poached eggs, ramen, chocolate lava cake and a 20-minute coq au vin, reporting tender salmon, fluffy rice and a moist five-minute chocolate cake. She called the cookware “a no-brainer” for anyone who wants to simplify cooking. Customers agree: “Anyday has completely transformed my meal routine,” one Thingtesting reviewer wrote, and another said “It makes steaming and cooking in the microwave a thousand times easier.” Founded by Steph Chen and backed by chef David Chang of Momofuku, Anyday makes thick borosilicate glass dishes with glass lids and a knob vent that releases steam while cooking and seals for storage. The honest caveat: there’s a learning curve. Even with Anyday’s recipes, Reviewed’s tester had rice boil over and a poached egg come out undercooked once and overcooked once. Microwaves vary by wattage, and you’ll need a few tries to get your timing right.

The Concept: Rethinking the Microwave

Most people use the microwave to reheat leftovers. Anyday’s idea is that the microwave is really a steam cooker, and with the right vessel it can cook fresh food well and fast. The key is the lid. Anyday’s glass lid has a stainless steel knob vent: lift it while cooking and excess steam escapes while enough stays in to steam and braise food evenly; push it down and the lid seals airtight for fridge storage. That one feature turns a reheating appliance into a way to cook salmon, vegetables, grains, eggs and even desserts. Steph Chen founded Anyday after noticing how much people rely on microwaves but how rarely they cook properly in them. David Chang’s support gives it serious culinary credibility.

Material and Build Quality

Anyday dishes are made from thick, thermal-shock-resistant borosilicate glass, the same type of glass used in lab equipment and premium bakeware, so they can go from freezer to microwave without cracking. The lids are glass too, so no plastic touches hot food during cooking. One Thingtesting reviewer specifically praised that the dishes are “non leaching.” The dishes are dishwasher-safe, freezer-safe and oven-safe up to 500°F (400°F with the lid on). Reviewed’s tester found the glass stayed cool enough to handle after microwaving, although Anyday recommends oven mitts. The design is clean and stackable, so dishes go straight from microwave to table to fridge. That cuts down on washing up, which is part of the appeal. The trade-off is weight: glass is heavier than plastic, and it can break if dropped.

Cooking Results: What Works and What Takes Practice

In Reviewed’s testing, salmon came out tender, rice came out fluffy, and a five-minute chocolate cake came out moist. Ramen and a 20-minute coq au vin also worked. Tasting Table, InsideHook and Robb Report have also tested the cookware, and InsideHook’s reviewer said it “revolutionized” their cooking. The learning curve is real, though. Reviewed’s tester had rice boil over, and a poached egg came out undercooked one time and overcooked the next. The reason is that microwaves vary from about 700 to over 1,200 watts, and power level settings aren’t standard. Anyday’s recipes let you adjust for wattage and power level, which helps a lot. Expect to tune two or three recipes before you trust your timing. After that, weeknight cooking gets much faster.

Who Anyday Is For, and the Limits

Anyday suits busy professionals, students, small households, people in small kitchens or dorms, and anyone who wants a healthy meal without dirtying several pans. It’s also good for steaming vegetables, fish and grains without oil. Some buyers wish the dishes held more (“I wish they fit a bit more in them”), though larger sizes have since been added, so families should look at the bigger sets. It doesn’t replace a stovetop for browning, searing or crisping, because microwaves don’t create a Maillard crust. Treat Anyday as a fast, healthy cooking tool alongside your pans, not a replacement for them. It also costs more than basic glass containers, but you’re paying for the vent lid, the cooking performance and the recipe library.