Stop Microwaving your Hair!!!

Stop microwaving your expensive extensions hair to deep condition it!!!!

I know lots of ladies swear by this technique, but because of how microwaves work, there is a HIGH potential that you can damage and dry the hair out using this technique..

Hair is essentially DEAD cells, it gets a certain amount of natural oils from the scalp of it’s live host.. Extensions hair is no longer attached to a live host, and therefore no longer receiving these natural oils, so you do not want to do anything to the hair that could dry it out.

Given how expensive most extensions hair is, I personally wouldn’t take a chance on doing ANYTHING that might damage it. If you want to apply heat to your hair to deep condition it, I suggest using a heating pad instead. This gives the same desired result with less chance of damaging the hair.

Apply conditioner to your hair and place it inside a plastic bag. Place the bag on top of one side of a towel and fold the towel over. Place the towel wrapped package on top of a heating pad set on LOW (you do not want to burn the hair, just apply gentle heat — hotter is NOT better). Let the package sit for 30-60 minutes.. Contrary to common belief, leaving the hair sitting in conditioner longer is not going to be better for the hair.. Hair will only absorb so much conditioner. Leaving hair in conditioner too long will not change that absorbtion. Also over conditioning can make hair too soft and ultimately cause breakage.

Microwave ovens produce electromagnetic radiation of exactly the right wavelength to excite water molecules. When water molecules become excited, they heat up. Since most of our food contains a fair amount of water, we can heat up our food by selectively heating up the water inside the food.


You often hear that microwave ovens cook food “From the inside out.” What does that mean? Here’s an explanation to help make sense of microwave cooking.

In microwave cooking, the radio waves penetrate the food and excite water and fat molecules pretty much evenly throughout the food. No heat has to migrate toward the interior by conduction. There is heat everywhere all at once because the molecules are all excited together. There are limits, of course. Radio waves penetrate unevenly in thick pieces of food (they don’t make it all the way to the middle), and there are also “hot spots” caused by wave interference, but you get the idea. The whole heating process is different because you are “exciting atoms” rather than “conducting heat.”