franigans wrote:you shouldn't be cooking in plastic containers regardless.
That simply isn't true. I'm a medical researcher and have no qualms about cooking in plastic, as long as you use the correct type of plastic and correct type of cooking. Keep in mind that beef is cooked between 125F (rare) and 165F (well-done). Even poultry is cooked at 180F. These are well below the upper limit of microwave-safe plastic containers. While I'd advise against cooking a whole chicken (where some parts can exceed 212F before the thigh reaches 180F), cooking a chicken breast is fine. You simply need to monitor your cooking temperatures and make sure that there isn't too much grease touching the plastic.
While leaching is a valid issue in SOME plastics, it's no less an issue with some ceramics. A report last year showed that cheap Chinese and Mexican ceramics also leeched toxic chemicals. And not all ceramics and glazes are microwave safe. It's all about choosing quality plastics and ceramics from honest companies that are rated for cooking, and following instructions.
FYI, cooking-grade silicone is rated for 400F-600F, is chemically inert and doesn't leach. And silicone is a plastic. I have a set of silicone cookware that I cook in all the time. In other words, don't lump all plastics as unsafe for cooking.
That said, I do prefer a nice Pyrex container for most microwave cooking because silicone is soft.