Glass Storage Containers

[lisalu100]

I am going to start cooking more in bulk for the freezer, particularly things like pasta sauce, lasagne, stock, soup and beans. Which containers do you like. I recently had a glass Pyrex dish shatter in the oven, but before that, I loved Pyrex. I prefer glass so that I can go from freezer to oven/microwave. Any ideas on the best way/place to buy lots of containers. I would love it if they stacked when not in use too! TIA

[eirual]

I've cracked too many glass containers in the freezer. My theory is that if you're going to do anything with plastic, it's best in the freezer! I keep extra sour cream containers or yogurt containers for freezing things in. When I need to heat them I run them under some warm water for a few seconds, then drop it into a bowl or pan for re-heating.

It's a cheap option, and freezing in plastic is very different from heating in plastic.

[Poddi]

I've been using jam and canning jars. Most of them are OK. Though I did have a couple that cracked in the freezer. Of course they're probably not built for freezing. I just used them because I already have them. If the stuff you bought says it's ok for freezer they might be much better than mine. Although I'd think it's a lot of money to spend on all Pyrex for freezer storage?

[ambersrose]

I use glass storage containers but not for freezing. I use plastic for freezing too

[A&A]

GlassLock works well in the freezer, IME.

http://www.snapware.com/maindept.asp?dept_id=12000

[blessedwithboys]

i just saw a ton of snapware in marshalls/home goods for cheap.

i use pyrex and canning jars myself and am generally happy with them.

[A&A]

Originally Posted by blessedwithboys

i just saw a ton of snapware in marshalls/home goods for cheap.

Snapware is their plastic line; do you mean GlassLock?

[yeahwhat]

I do the plastic in the freezer and pop out to thaw in microwave or on the stove too. Glass doesn't always handle the change in temperature well. If I wanted to freeze casseroles regularly, I'd use metal pans. They can go from freezer to oven without the risk of shattering like glass.

[KristyDi]

I was going to suggest canning jars too, though I don't freeze much with them.

Originally Posted by yeahwhat

I do the plastic in the freezer and pop out to thaw in microwave or on the stove too. Glass doesn't always handle the change in temperature well. If I wanted to freeze casseroles regularly, I'd use metal pans. They can go from freezer to oven without the risk of shattering like glass.

You can line your pan (glass or metal) with foil and build your casserole in it. You can freeze it till it's solid, then use the foil to lift the frozen casserole out of the pan and wrap it up in freezer paper or whatever you'd like to use to store it in your freezer. Then when it's time to reheat you just put the frozen food back into the original pan. That way you can buy less pans.

[AAK]

I use canning jars for soups/sauces. But, I usually thaw these in the fridge. For other stuff, I will reuse containers (plastic or glass) from stuff bought at grocery store. For casseroles, I use the glass Pyrex ones, but I take it out in the morning and let thaw a bit in fridge and then I stick it in the oven. I have never had the glass break. But, I also stick it in while the oven is heating, rather than waiting for an "at temp" oven.

Amy

[annettemarie]

I'm going to move this out to the general forum.