We have all been there. You just finished batch-cooking a delicious chili for the month ahead. You reach for a container, but you pause. You look at your sparkling clean glass container, and then at your stained, warped plastic tub.
You want to use the glass. It’s cleaner. It’s healthier. But a nagging voice in your head asks: "Is this going to explode in my freezer?"
The short answer is: No, not if you do it right.
Glass is actually superior to plastic for freezing food, but it requires following two simple rules of physics. Here is how to freeze your meals safely, avoid the dreaded "crack," and say goodbye to freezer burn.
THE GOLDEN RULE: LEAVE 'HEADSPACE' The number one reason glass containers crack in the freezer isn't the cold—it is the expansion. Water expands by about 9% when it freezes. If your container is filled to the brim with soup or stew, that expanding ice presses outward against the rigid glass walls with immense force. Something has to give.
The Fix: Always leave at least 2–3 cm (about an inch) of space at the top of your container. This is called "headspace." It gives your food room to grow as it freezes without putting pressure on the glass.
RULE #2: AVOID THERMAL SHOCK Glass is tough, but it hates sudden, extreme temperature swings. Taking a container straight from a boiling pot and shoving it into a sub-zero freezer is a recipe for disaster. This is called "thermal shock."
The Fix: Let your food cool down on the counter first. Once it is room temperature, pop the lid on and place it in the fridge for an hour to cool further before moving it to the freezer. This gradual step-down protects your glass and your food.
GLASS VS. PLASTIC: THE FREEZER TEST Why bother with glass if you have to follow rules? Because plastic in the freezer has its own set of problems:
- The Brittle Factor: Plastic containers often become brittle in freezing temps. Drop a frozen plastic tub, and it likely shatters or cracks at the corner.
- The Stains: Freezing tomato-based sauces in plastic opens the pores of the material, leading to permanent orange stains that never wash out.
- The Reheat: To eat your food, you have to defrost it. Reheating plastic in the microwave is often debated by health experts due to potential chemical leaching.
The Good For You Difference: Our glass containers are 100% non-porous. You can freeze a spicy curry for three months, and once you wash the glass, it will look (and smell) brand new. Plus, because our bases are Oven and Microwave Safe, you can take your meal from the freezer (thaw it slightly first!) and put it straight into the oven to reheat. Try doing that with a plastic tub.
REAL LIFE USE-CASE: THE SUNDAY RESET Imagine opening your freezer on a busy Wednesday night. Instead of a chaotic pile of freezer bags, you see a neat stack of our Good For You Glass Containers.
The leak-proof locking lids seal out air, which is the main cause of freezer burn, keeping your meal tasting as fresh as the day you cooked it.
QUICK TIPS FOR FREEZING
- Liquids: Soups and stocks expand the most. Be extra generous with headspace.
- Label Dates: Even though you can see the food, you might not remember when you made it. Use a dry-erase marker directly on the glass lid—it wipes right off!
- Portion Control: Our Sets come in various sizes (up to 1040ml). Freezing in single-portion sizes means you only defrost exactly what you need for lunch.
READY TO DITCH THE PLASTIC? Stop throwing away cracked plastic tubs and stained leftovers. Upgrade to a storage solution that lasts a lifetime.
Shop our Leak-Proof Glass Container Sets today and master your meal prep.