Add a little moisture, cover the food, and use gentle heat — about 300 °F in an oven rather than a high setting. Save the air fryer for food that should be crisp. Whatever the method, heat it through to 165 °F.
The three rules
Add moisture. A splash of water, broth or sauce replaces what the first cooking took out.
Cover it. A lid, foil or a damp paper towel keeps steam in.
Go gentle. High heat dries the outside before the middle is warm. Lower and a few minutes longer is the trade.
By food
| Leftover | Best method |
|---|---|
| Rice, grains | Splash of water, covered; microwave or low stovetop |
| Pasta with sauce | Splash of water or sauce, covered; stovetop or microwave |
| Chicken, pork, beef slices | Covered dish with broth, oven at about 300 °F |
| Steak | Low oven, then a quick sear |
| Soups, stews, curries | Stovetop, stirring, with a little water |
| Pizza, fries, wings, fried food | Air fryer or toaster oven, uncovered |
| Roast vegetables | Air fryer or oven at about 350 °F |
| Casseroles | Covered with foil at 350 °F, uncovered for the last minutes |
Which appliance for what
An air fryer for anything that should be crisp, because moving air removes surface moisture — exactly right for fries and fried chicken, exactly wrong for rice and stew. See can you reheat food in an air fryer.
A toaster oven for a covered dish or a whole pizza on a flat tray — the BLACK+DECKER 5-in-1 or the Hamilton Beach, both of which air fry too.
A multi-cooker on Keep Warm holds a stew or rice without drying it — see can I use an air fryer to keep food warm.
The microwave, covered and stirred, for rice, pasta and soups.
Food safety
Reheat leftovers to 165 °F, eat them within three to four days, and reheat only the portion you will eat — not the whole batch again and again. See using a probe thermometer.
Check your own manual before you follow anything here. Temperatures, fill limits and pressure ratings differ from model to model, and the manufacturer’s figures take precedence over anything written on this site. We report what makers publish — an oven’s range in degrees, a cooker’s maximum fill line, whether a part is declared dishwasher-safe — and we never turn those figures into food-safety guidance. Cooking temperatures and holding times for particular foods are set by manufacturers and by your national food safety authority, and this site points you to them rather than restating them.
What readers want to know
How do I reheat rice without drying it out?
A tablespoon or two of water per cup of rice, covered. In the microwave, cover with a damp paper towel or a vented lid and heat 1 to 2 minutes, stirring halfway; on the stove, add the water, cover and steam over low heat for a few minutes. Cool leftover rice quickly and reheat it only once.
How do I reheat meat so it stays juicy?
Low and covered, with a splash of broth. Put sliced chicken, pork or beef in an oven-safe dish with a few tablespoons of broth, cover tightly with foil, and heat at about 300 °F until it reaches 165 °F. For a steak, warm it gently in a low oven, then sear it for a minute a side in a hot pan.
What temperature should leftovers reach?
165 °F in the center, the USDA's guidance for reheated leftovers, whatever the appliance. Check thick food with an instant-read thermometer, and eat leftovers within three to four days.
Last reviewed 18 October 2026