When we tested plastic food storage containers, a clear winner emerged: the Rubbermaid Brilliance Food Storage Container, Large, 9.6 Cup, priced at about $13. It holds a generous amount of food, keeps liquids in, is airtight, and has a flat top that makes for secure, compact stacking in the refrigerator and freezer.
We wondered if the other sizes of this container would perform just as well and whether they would be useful for meal preppers, in-the-moment lunch packers, or those trying to make the transition from the latter to the former, like me. While the 9.6-cup container is fantastic for storage, it’s a bit too large for packing into a lunch box or storing smaller amounts of grains, dressings, or cooked chicken. So, we put the 4.7-cup, 3.2-cup, and 1.3-cup Rubbermaid Brilliance food storage containers to the test, opening and closing their latches 25 times each, submerging them in water to see if they were airtight, and vigorously shaking the full containers to see if anything spilled out. We also put the 6-piece set (which has one 3.2-cup container, two 1.3-cup containers, and lids for all) and the 10-piece set (which has two 3.2-cup containers, two 1.3-cup containers, 1 9.6-cup container, and lids for all) through the same tests, as some might find it more convenient to buy a set of containers rather than a number of individual ones. Buying the sets is also more cost-effective.
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.