What storage containers do you use to freeze?

lindseykim13

Might seem daft but i have been reading about batch cooking and freezing foods like sheppards pie, lasagne, casserole, what do you store the food in? I have read that people take out their chosen meal from the freezer and then bung in the oven so would you be using a cass dish etc in the freezer?

How are you guys getting the food stored and then reheated?

I will need to be buying more anyway as i only have one good sized cass dish.

Thanks

GavB79

I'd like to know too, I don't do microwaves so everything frozen needs oven heating

noonesperfect

I usually freeze individual portions of everything (plastic boxes of some description or other), but for stuff like shepherds pie and lasagne I would use Pyrex containers. It's perfect freezer to oven to tableware.

Penelope_Penguin

Take a look at this older thread - freezer containers. 248 replies, so there's bound to be something for you!

Penny. x

lindseykim13

thanks for those

sillyvixen

i buy the foil type container with lids from wilcos (about 89p a pack) only single use, but still cheaper to make from scatch and freeze. as a veggie who always cooks meat for others i find this better than using washed plastic containers - i have a meat allergy and use different utensils and dont trust washing plastic container to refreeze!!

Olliebeak

Mine are from Ikea £2.99 for 17 various sizes. They do have a tendency to discolour if something is brightly coloured and reheated in the microwave - but at that price, who cares? I also use margarine tubs, ice cream tubs, takeaway containers (only an occasional treat instead of eating out!).

http://i167.photobucket.com/albums/u147/olliebeak/53740_PE157385_S3.jpg

ubamother

I tend to freeze in the dish's cooking container, then when solid, tip it out into a freezer bag and put back in the freezer. Good quality freezer bags are easy to wash and re-use, and my dishes aren't stuck in the freezer.

morwenna

ubamother wrote: »

I tend to freeze in the dish's cooking container, then when solid, tip it out into a freezer bag and put back in the freezer. Good quality freezer bags are easy to wash and re-use, and my dishes aren't stuck in the freezer.

I do this too - but I line the dish with foil so that it comes out cleanly. I only have one casserole type dish too!

paddy's_mum

I use those plastic 6 pint milk containers to store any bulky dry ingredients. I currently have a row of them containing two different types of lentils, chickpeas, breadcrumbs, porridge oats, rice and tiny macaroni. (Big spender that I am, I recently invested 10 pence in my local charity shop on a wide funnel to make filling them quicker.) They're readily available (free if you pinch them out of a neighbour's recycling box!) of food grade plastic, easily washed, sturdy and durable. I like to think it's very mse to be getting more use out of such a mundane item. I also mark them up, on the side below the handle, with a marker pen so that I know what is inside. They fit my shelves nicely, are easy to get a firm grip on and keep dust and nasties out much more effectively than a thin card or paper packet.

I also have a constant supply of begged 1 and 2 pinters for storing soups or stews in the freezer. I have been known to put individual portions of the more liquidy foods into glass jars for freezing short term. (Be careful when defrosting jars as they can on occasion crack. Stand them in a bowl to catch any possible spills and allow to defrost at room temperature.)

In short, I'll use any recycled container that I can but I also always make sure that they are food grade plastic - so wouldn't use, say, washing powder tubs. Hope that gives a useful idea to someone.

ScoobieGirl

For freezer to oven I use the pyrex ones with the plastic lids. Morrisons have some half price - £1.74 for a 2-4 portion one. They also have thier own price lock and lock ones half price - I use these for freezer to saucepan.