You know that moment when you open the microwave and flinch, because tomato sauce is dripping down the inside of the door?

I have cleaned that mess more times than I want to count. The worst one was a baked potato that burst and left the ceiling of the microwave looking like a war zone. After that I did some reading, and most explosions are easy to prevent.

Cover the food

A microwave-safe lid, a plate, or even a paper towel traps the steam and stops splatter. The key is to leave a small vent so pressure does not build up. A fully sealed container is an explosion waiting to happen.

Poke the skin

Potatoes, sausages, and anything with a skin or membrane need a few fork holes before heating. Steam builds up inside and needs somewhere to escape. Poke a potato in several places and you will never hear that pop again.

Stir halfway through

Microwaves heat unevenly. The edges get hot while the middle stays cold, and that temperature gap is what makes food erupt. Stir the food halfway through, or rotate the dish, and the heat spreads evenly.

Use a lower power for longer

Full power is not always the fastest route. Heating soup on 70 percent power for a few extra minutes gives the heat time to spread without boiling over. Slow and steady wins, especially for liquids.

Leave room in the bowl

Liquids need headroom. Fill the bowl only two thirds full. When soup boils, it rises fast, and a full bowl overflows before you can reach the stop button.

Clean spills while they are warm

If something does splatter, wipe it while the microwave is still warm. Dried tomato sauce takes ten times the scrubbing. A damp cloth and thirty seconds beats a sponge marathon later.

I have not had a microwave explosion since I started poking potatoes and venting lids. My microwave door is clean, and my flinch reflex is finally fading.