Mason jars / jam jars to freeze the dishes
If I cook a recipe for which I have to stand in the kitchen for a long time (homemade broth, soup, stew, meat and wok dishes, meatballs ... etc.) I cook twice the amount. Because I do not like to use plastic containers and glass and ceramic freezers are too expensive, I just take old clean jam jars / canning jars and freeze half of the food in portions.
If necessary, we'll just pick up the deep-frozen portions from the freezer later and make them warm in the microwave. So we have the good food after a few days or weeks, without having to cook extra. We find this very convenient and much better than frozen pizza if it is e.g. has to go fast after work.
Do not worry, jam jars are pretty thick and stable. The pressure of freezing does not matter. So far, not a single glass in the freezer has broken or burst.
For dishes that you can cook anyway, but it is not worth the extra work. And of course, there are dishes that simply do not taste like freezing. You just have to try it yourself!
