As a general rule, cookware which is dishwasher-proof is suitable for the microwave. Test cookware for the first time by placing a glass jug half-filled with water in the microwave. Put the dish beside it and cook on full power setting for about 30 seconds. If, at the end of this time, the water is warm and the dish is hot, the dish isn't suitable for use. If, however, the dish is still cool, then it should be fine provided it has no metallic (gold or silver) decoration on it.
Any heat-resistant glass cook ware: this is ideal for microwave cooking, and it is likely that most of us already have a good selection in the kitchen. Pyrex and Visionware are probably the most common and include measuring jugs, mixing bowls, covered casseroles, pie plates. Perhaps the only disadvantage of using mixing bowls and jugs is that the food may need to be transferred to a warm serving dish to take to the table.
China and pottery: many different makes of china and dinnerware are safe to use in the microwave, but to be on the safe side, check with the manufacturer's care leaftlet first. Do not use anything with a metallic trimming, i. e. with gold rims, or those marked 'ironstone' as these have metal in the glaze and are not microwave-safe.
Plastics: plastic containers are useful for short reheating or defrosting periods. However, they must be thick, or the heat from food will cause them to turn soft and distort. Best to use containers specially made for microwave cooking.
Spoons and utensils: wooden spoons and sturdy plastic utensils can be used for stirring and left in the microwave for a short while. Use wooden skewers for kebabs and wooden cocktail sticks for securing stuffings inside. Never, ever put metal utensils in the cooker, or they will cause 'arcing' and could damage the magnetron.