I have both Rubbermaid with red lids of various sizes and Ziploc (blue lids). Nice to make stuff and freeze portions when there are only two of you.
Freezing lasagna- cut when cold then wrap each slice in wax paper so there’s a double layer between slices that work well in freezer storage bags. May need to microwave a bit to easily remove the wax paper. I have frozen pasta sauce in ice cube trays then emptied into a freezer bag (I like Hefty) for portions to add on top of things.
I didn’t read all the replies, but I’ll put up with the risk of breakage to avoid the risk of chemicals leaching into my food. Remember a few years ago when everyone had to replace all their water and other bottles because they contained bpa? A lot of plastics act as estrogen mimickers, and that’s just a risk that’s known. I prefer not to ingest these chemicals so I’ll stick with glass. Heating in a microwave, adding hot foods, or sometimes just acidic ingredients can discolor plastic containers, and the xfer isn’t just food into the plastic.
Most glass containers have a plastic lid so when storing food I make sure the food isn’t in contact with the top, and I use a piece of paper towel to prevent splatter when microwaving instead of the plastic lid.
I’ve found pyrex containers with a slight angle on the sides so they stack somewhat reasonably.
I too lean more toward glass due to concerns about plastic. But I do sometimes use vented microwave-proof lids on the glass containers.
In addition to my pyrex etc (and some plastic small containers) I do often keep leftovers in the same french white casserole dish or lasagna dish (with saran) used for original cooking. Now that the kids are gone, there is less crowding in the fridge when I do that.
Nothing wrong with having your food stored in plastic at low temps. As long as you transfer the food to glass for reheating, you will be fine.
Agreed… but we very often reheat in the same container from fridge.
It always makes sense to transfer the food to a different container for reheating… ‘cause you are not wasting time on heating the cold container.
I have not read any posts in this thread.
OP asked:
“What do you use to store leftovers in your fridge ?”
As a parent of two lab retriever mixes, I would like to know what are “leftovers” ?
Sort of sideways-related to the main topic, I bought this on a lark a couple months ago - it’s definitely in the category of cool but expensive stuff you probably don’t need. I really bought it for a specific purpose - W likes buying fresh greens, but can’t eat them fast enough so some tends to wilt after a couple days.
With this vacuum system it definitely extends the life - so far W has only left lettuce in for 4-5 days, but it came out as fresh and crunchy as when it went in (we only use the glass containers, not the bags).
I’m a bit leery to use it on food/leftovers that you can’t obviously tell has gone bad, though. I did throw a chunk of parmigiano into one of the vacuum containers in the fridge instead of the freezer a month ago though, so I’ll have some experimental evidence once I get around to needing my next chunk of cheese.
https://www.amazon.com/ZWILLING-Fresh-Glass-Vacuum-Starter/dp/B08DHKPBHS
For storage of fresh vegetables and berries, these containers do magic:
https://www.rubbermaid.com/freshworks
Bought them upon recommendation of a CCer, but can’t remember who that was… if you are reading this, thank you!
I was in IKEA last week and although they were woefully out of stock on many items, they did have glass containers with snap lids.