The best Disposable Food Storage Containers: Reddit reviews

From 3.5 billion Reddit comments

These are the same containers used for takeout. I use these all the time for mise en place and storage. Save some money and don't throw them out with your take out!

You can also buy them in bulk from places like Amazon

We use asian takeout soup containers for everything. You can also buy a huge set on Amazon. Microwave, freezer, and dishwasher safe, plus they stack nicely.

https://www.amazon.com/dp/B01HBUHY4Q/ref=cm_sw_r_tw_apa_i_i3WSFbA9FPZJ8

Soup! Get yourself some quart containers with lids and you can fill your freezer with all different kinds of homemade soup. We label them with post-it-notes so we can tell what we have at a glance. Soup suggestions: Pasta Fagioli (just don't freeze the pasta because it gets a bit mushy when thawed, cook separately), French Onion, Broccoli Cheese, Chicken Noodle (same note about freezing the pasta), Spinach Garlic, Beef Stew, Gumbo, etc.

The best part is they reheat fast and super easily. Just put your frozen soup in a saucepan and cover. 20 minutes later you have dinner! 1 quart feeds two people, 2 quarts feeds four.

I use them, they are good, here’s the ones I bought:

https://www.amazon.ca/gp/aw/d/B01HBTA20U?psc=1&ref=ppx_pop_mob_b_asin_title

https://www.amazon.ca/Sets-Plastic-Storage-Containers-Airtight/dp/B01HBV4WO0/ref=yo_pop_rec_s_1/139-3253130-9769434?_encoding=UTF8&pd_rd_i=B01HBV4WO0&pd_rd_r=556a68d4-2882-4536-aa30-f9dd4dad038b&pd_rd_w=z08pD&pd_rd_wg=wkVJB&pf_...

https://www.amazon.com/Deli-Storage-Containers-Ounce-Count/dp/B005SX9Y4C

​

These containers, between 8, 16 and 32 ounce sizes is what we used all the time in the kitchen to store basically anything. A home cook will probably not need the big size as frequently unless prepping for a big family.

You shouldn't just put them in the fridge uncovered. I use these with a tiny hole in the top so the expanding yeast doesn't make the container explode. Each container holds around a 380 gram dough ball, which gets to around 11" around when cooked.

If you can make it work with your work schedule, I definitely recommend asking for someone to come weekly to help with movement (gross motor skills) and drinking (I think that falls under feeding therapy).

Even if you don’t think it’s desperately necessary, having more visits can’t hurt. And if you get to the point you don’t need it at all, you can always cut back or stop the visits.

Also, for drinking issues, have you tried the Rubbermaid Litterless Juice Box ? It was a total game changer for my son.

For me it’s those round disposable food prep containers. The lids fit 3 different size containers. And I can give them away without worrying about getting it back. Or if it gets too gross I can recycle it. They are stackable & freezeable.

Here you go!

https://smile.amazon.com/Rubbermaid-3117RDSPA-Litterless-Juice-Boxes/dp/B00078X7BY/ref=mp_s_a_1_1_sspa?crid=VE0GXU5KAHHR&keywords=rubbermaid+juice+box&qid=1664896188&qu=eyJxc2MiOiIzLjY0IiwicXNhIjoiMi44NCIsInFzcCI6IjMuMjYifQ%3D%3D&s...

Sounds like you need to fight for some freezer space.

You can make a big batch of soup, and freeze it in individual containers. I always brought fruit and cheese with me to supplement the soup, but you can do bread, veggies, etc.

I use ones that look like this: https://www.amazon.com/Sets-Plastic-Storage-Containers-Airtight/dp/B01HBUHY4Q/ref=mp_s_a_1_3?crid=11M1GP107GCIK&keywords=soup+containers+with+lids&qid=1660752765&sprefix=soup+co%2Caps%2C103&sr=8-3

And soups are sooooo easy. I like a basic veggie soup: 1 lb meat (chopped up chicken breast for examples) or beans 8 cups broth Some whole grains- rice, whole wheat pasta, quinoa, etc. However much you want/works on plan. If you have corn or potatoes as your zero point, do that. 2 14 oz cans of tomatoes.

Start with 1 cup each celery, carrots and onions sautéed in olive oil. (I usually do it so there's 1 tsp per serving).

Then cook the meat. Then add broth and tomatoes.

Add like.. 8 to 10 cups random veggies. Whatever you have. Broccoli, carrots, peas, spinach, green beans, lima beans, etc. Frozen works great.

Add salt, pepper and herbs.

Cook the whole grains separately or in the soup.

It is infinity variable and delicious.

Micropore (paper medical tape) can work if you can get it to stay on the lids after a pressure cook. Use 2 strips on top of eachother. It's not ideal.

You might want to consider not modifying the lids at all. I've used these containers successfully with no mods if you can find a plastic container like it. When you do is after you inoculate you don't screw them down super hard (just enough to keep the lid on securely). Occasionally I did have slow cultures stall so I would just take them into my still air box and very briefly open the lid, then put the lid back on a couple weeks in and the culture would resume growth. quick cultures would tend to finish before they stall out. just make sure you screw the lid on tight before you shake it! or you'll be sorry haha. https://www.amazon.com/gp/product/B010OVMETY/

For road trips, I like to pack pistachios and banana chips. Also, I bring these small containers of fruit salad and keep them in the cooler. Hummus snackers are pretty good, too.
Enjoy your trips!

> then break it into meal-size portions and freeze it.

This is what my wife and I do. You can freeze many different meals that will thaw very well (think TV dinners).

Just to add to your comment, we use containers like these to freeze complete meals (entree, potatoes, and veggies). Make sure to write the date on each lid so you can FIFO the meals.

This is what I have been using https://www.amazon.com/Deli-Storage-Containers-Ounce-Count/dp/B005SX9Y4C/ref=sr_1_5?keywords=chinese+soup+containers&qid=1647699030&sr=8-5

​

50 cents per and holds 110 switches no problem

Couple more slow cookers and life would be easier. I don't know where you live, but in the US, Walmart has new basic 6 qt cookers for about $22, 8 qt for about $33. If you have thrift stores nearby you may find used crockpots for cheaper.

I use deli plastic containers for freezing soups/curries in the right size for meals, would likely make the freezing/defrosting easier for you. Something like this: https://www.amazon.com/Stack-Man-Plastic-Containers-Airtight/dp/B076389YX3/

Fwiw, we got our Siberian from Tiberius (before she moved away from Maryland). We've been feeding her Smallbatch raw beef and she's done well on it.

https://smallbatchpets.com/cat-beefbatch

The key is defrosting about eight of them at a time in the fridge. Ziploc makes some nice containers with screw on caps that are perfect for this. https://www.amazon.com/Ziploc-Twist-Loc-Container-Small/dp/B00U5MQJ1M

We've been giving one 'slider' at morning/night intervals, with about 1/4 cup of dry kibble underneath. We've used Origen for the dry.

She's fine with it being cold from the fridge but turns her nose up at any that's been 'defrosted' in the microwave. So when we're down to the last two in the container we fill another container and put it in the fridge to thaw for the next meal.

Stack Man - DC1648 [48 Pack, 16 oz] Plastic Deli Food Storage Soup Containers With Airtight Lids, Freezer Safe | Meal Prep | Stackable | Leakproof | BPA Free, Clear https://www.amazon.com/dp/B076389YX3/ref=cm_sw_r_apan_glt_fabc_73QM78JW6NBSSM2EQYCB?_encoding=UTF8&psc=1

Cambros are great if you’re making a lot of dough. But I’ve found they’re impractical for me as I’m typically making 2 or 3 pizzas at a time.

I really like using disposable deli containers.

I bulk ferment in a quart size, then portion out and use the pint size for each dough ball.

And even though they’re disposable I just wash them by hand and reuse them.

I use these. Perfect for 8 oz/~200 gram dough balls. Easier to move around the fridge than a big box.

https://www.amazon.com/Ziploc-Twist-Loc-Containers-Lids/dp/B000LNY1D8/ref=sr\_1\_6?dchild=1&keywords=ziploc+twist+n+lock&qid=1634679605&qsid=137-7755703-5802155&sr=8-6&sres=B01FXMD01A%2CB010OVMETY%2CB07F934RT9%2CB000LNY1D8%2CB0...

I had a sling larger than that get out of a kritter keeper. I'm not exactly sure how.

You could try a tall deli cup with small holes punctured into it. Or find a tank with more fine ventilation.

For small plant pots try large takeout containers (usually used for soup in restaurants) and drill drainage holes in them. [Stack Man - DC1648 [48 Pack, 16 oz] Plastic Deli Food Storage Soup Containers With Airtight Lids, Freezer Safe | Meal Prep | Stackable | Leakproof | BPA Free, Clear https://www.amazon.com/dp/B076389YX3/ref=cm_sw_r_cp_api_glt_fabc_QDYEZNV834PW9HGG049A](Example)

I have had that same problem with various cheap containers over the years. These are what we have been using the past couple years. Work great. Have lids. Inexpensive.

https://www.amazon.com/gp/product/B076389YX3/

Ziplock twstnlocks Are pressure cooker safe and easy to modify for your pressure cooker. as seen. This is another old shroomery TEK that we have been using in this sub now for a bit and I thought I would show off my version since brobot showed his earlier.

I have a six quart and a ten quart instant pot. With the latter I do a lot of freezing, usually eating one meal that night, one or two refrigerated for later in the week and six or seven one pint containers like these stored in the freezer. I'm busy but it's easy to find one night every week or two to cook and otherwise have home made easy to heat up food where I have controlled the salt and also can make it meatier (most things I cook are double meat)

One thing I've learned is that certain foods don't freeze well. For example the potato in beef stew always comes out mushy after defrosting. So my solution is to use a limited amount of potatoes (I like those little round ones) and eat those in the stew for that night and later in the week. The stew I freeze doesn't have any potatoes so I just settle on bread for the starch when I reheat.

Foods with a creamy, cheesy sauce also don't freeze well but I'm hoping to learn of a solution. The creamy sauce seems to separate (I like some of Pressure Luck's recipes with Boursin and parmesan cheese added). I'm wondering if there are solutions for this (e.g. using sealing bags to eliminate air).

Good thread!

I use something like this Qt Containers at home. They come in quart, pint and cup sizes. I usually have stacks of these sitting on my shelf, just a habit I picked up as a cook. You can use it to freeze liquids, store food or even hold your prep.

I would at least use a 32 oz cup.

https://www.amazon.com/dp/B01HBV4WO0/ref=cm_sw_r_cp_apap_i4wo5EOvp64X4

I used these and they grew pretty huge in my 2x2.

I drilled some holes and painted them black.

This time I bought some 1 gallon nursery pots and hoping for bigger results. I believe 1 gallon is 128oz.

There are some half gallon nursery pots on Amazon too.

I got some baking trays and used that as a drain catcher. I would vacuum the runoff.

But when I did flower in the 32oz cups, they began to fall over because of the weight, so I would recommend getting a scrog net.

THIS has helped me begin to solve this problem...

The 8 and 32 ounce sizes... use the same size lid as this. It's the same one all the Eastern-style restaurants use for soup, too.

As well as these bento style

that's all you really need to fix this

Thanks for the suggestions. These are are good suggestions, but not quite what I'm looking for. Realized I should have put a link to what I am looking to replace: https://www.amazon.com/Sets-Plastic-Storage-Containers-Airtight/dp/B01HBV4WO0/ref=sr_1_1?dchild=1&keywords=quart+container&qid=1604195617&s=home-garden&sr=1-1

I'll probably go with something like these if I can't find what I'm really looking for.
Part of what I like about the plastic ones is that they nest inside one another and are a uniform size. as long as you store the lids separately.

I like tiffins a lot, but doesn't the bottom of one container act as the lid of another? It's practical for some things, but not for me most of the time.

I use these containers mainly for storing leftovers or if I make a large batch of hummus, etc so am looking for something I can use independently.

I got some smaller runs storage containers that I thought would be perfect, but they were too small. These seem too big, but it turns out they are perfect. And surprisingly, the Amazon price is great, under $1 per container. To be clear, this item is 6 packs of 3, so 18 containers.

https://www.amazon.com/dp/B000EG5320/ref=cm_sw_r_cp_awdb_t1_7hJpDbNP8AXGW

Glad to help. By the way, whatever container you use to store the butter, I recommend something that is easy to clean the entire inside. At first I was using Nalgene bottles, and completely removing the butter without a bottle-brush is a real pain in the butt. I could have used a brush but instead I just got these which have been great (it comes with 24 but I just use 2 for now): https://www.amazon.com/dp/B01HBV4WO0/