This review looks at all the different sizes of our favorite plastic food storage container, the Rubbermaid Brilliance Food Storage Container, Large, 9.6 Cup. You can read our original review with detailed brand comparisons here.
Do you know that one person who is superorganized and consistently meal preps lunches, dinners, snacks, and salad dressings on the weekend to set themselves up for an easier week? That person is not me. Instead, I tend to throw dinner leftovers into a container and call it the next day’s lunch. However, I wish I was that person—and I’ve always thought that if I had the right containers (instead of the beat-up ones I’ve had since college), meal prep would seem like less of a chore and more of a great way to start the week on the right foot.
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.
All of the containers we tested performed identically to our favorite container: They all kept liquids contained and had strong, sturdy latches that withstood repeated use. We can recommend all of the Rubbermaid Brilliance containers we tested.
So which size is right for you? That depends on your food storage needs.If you want multiple containers in different sizes we suggest buying a set, it's cheaper than buying individual containers. Keep in mind that some of these containers are too small for lunch portions of food or a baking sheet’s worth of roasted veggies, while the largest size doesn’t fit in a lunchbox. If you’re looking for a set of identical containers for meal prep, we suggest buying multiples in one of two sizes: either the 3.2 cup or the 4.7 cup—both are roomy enough to hold a sandwich and a side, a grain bowl, a hearty amount of soup, or generous green salad. We’ve outlined some suggested uses for all the containers below.
10,000+ foolproof recipes and why they work Taste Tests of supermarket ingredients Equipment Reviews save you money and time Videos including full episodes and clips Live Q&A with Test Kitchen experts
Start Free TrialAbsolutely 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.