Cook once, freeze twice
One long cooking session that fills a fortnight. Half goes in the fridge for this week, half goes flat into the freezer for the week after.


One open bay of 36 oz, which is the shape that suits a meal you intend to mix. Rice under a curry, pasta under a sauce, a grain bowl that gets stirred before it goes in the microwave. There is nothing to work around when you fill it and nothing to scrub around when you wash it.
Eight of the 36 oz dishes in one box, which is the pack size that changes behaviour. With five you ration them. With eight you stop counting and simply use whichever is clean.
Borosilicate is the reason this dish can start in an oven. Ordinary storage glass is soda lime, which moves a great deal as it heats and cracks when one part of it moves faster than another. Swapping most of the sodium for boron cuts that movement to roughly a third, and the dish stops minding the trip from a 400°F oven to a fridge shelf.
The lid is plastic with a silicone gasket and four clips, one on each side. Clipped down it holds a dressing in a bag lying on its side. It does not go in the oven, and it should come off in the microwave: a sealed lid builds pressure, and a gasket that has been hot and compressed at once never quite seals as well again.
Eight come in the box. Eight is close to a fortnight of lunches for one person, which is the point at which you stop rationing dishes and start using the ones that are clean.
One long cooking session that fills a fortnight. Half goes in the fridge for this week, half goes flat into the freezer for the week after.
Five weeknight dinners for two people, assembled from three cooked components rather than five separate recipes.



