it comes out fine if you make sure it's got the seal on it like i mentioned. we freeze it all the time. i think because it's exposed to the heat directly when it reheats, any tendency for it to become a bit wet is dried out again with the reheating.


if you want to freeze stews etc, undercook the spud a little. it tends to go soggy because it's fully cooked and then it retains additional moisture when reheated.

we tend to get around that by putting it in the oven to reheat - micro reheats rarely happen here!