"Most takeout containers are made of freezer-grade polypropylene, the same material as many "meal-prep" sets sold at retail. In most professional kitchens, they're called "deli" containers, stacked by the hundreds and used for storage and mise en place ingredients. They fit together, seal tightly, and, if you've already paid for dinner, you've already paid for the containers. Because they're usually clear, you can tell what's in them at a glance."
"Pouring hot soup into plastic can warp the container and leach chemicals or microplastics, so to freeze soup safely, let it cool completely first. Leave a little headspace for expansion, since frozen liquid swells and can pop the lid. Stack containers by portion size, single meals, larger batches, or bases for future stews. Never microwave soup in these containers, because the repeated heat breaks down the plastic, and the flavor of melted polymer is not one to savor."
"These containers are also great for batch cooking, meal prepping, and storing pretty much any kind of food that can be kept cold. If you used half an onion for the mirepoix, chop the rest and stash it in a deli for next time. You're already crying, so you might as well get two meals' prep done. The same goes for carrots or celery. When you make stock, don't stop at a single pot. Simmer a big batch,"
Most takeout containers are made of freezer-grade polypropylene, the same material as many "meal-prep" sets sold at retail. In professional kitchens, they are called deli containers and are used for storage and mise en place ingredients. They fit together, seal tightly, and are usually clear, making contents easy to identify. To freeze soup safely, let it cool completely, leave headspace for expansion, and stack by portion size. Never microwave these containers because repeated heat breaks down the plastic. Defrost overnight in the fridge or loosen frozen blocks in cool water before reheating on the stove. These containers also work well for batch cooking, storing chopped produce, and holding extra stock.
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