Sorry, this is long because of detail: Re storage, when my parents made big batches of stuff, they chilled it, then put it into the Corning-ware lined with aluminum foil which was then lined with plastic wrap, so the food was touching wrap not metal. Then they froze it, took it out of the Corning ware, and finished wrapping it for long-term storage (including labeling it because one frozen lump in foil looks like any other lump in foil). They would end up with several frozen packages that fit a Corning ware dish. When they wanted one they would take it out of the freezer, let it sit on the counter long enough that the wrappings would come off easily, slide it into the dish, let it thaw in the fridge, and then it was ready to go. The containers were available because they were not being used for storage, but the frozen item could be heated easily.