Cambro Food Storage Container - Classic Series Square - 22 QT (Quart) - Commercial Grade for Food Prep (Clear)

I purchased this container for my meal prep and bulk ingredient storage, and it’s been absolutely perfect! The quality is top-notch – it’s made from durable plastic and feels very sturdy. The clear design makes it easy to see what’s inside, and the measurements on the side are super convenient and accurate.I especially love that it holds up to 8 quarts (7.5 liters), which is ideal for soups, grains, or even marinating large portions

Don't know why I waited so long to get one.Years ago when I started to brine meats, I would buy large zip top plastic bags, hope they did not leak (from anywhere) and set them in a pan in them fridge. Then I would have to throw them away when done.Finally I gave in and bout two of these and they are so useful and convenient.Have had these for about 5 months now and they are holding up well.I bought:Cambro (SFC6451) Lid for 6 & 8 qt Camsquares®Cambro Camwear Polycarbonate Square Food Storage Container, 8 Quart (This does not come with a lid)Cambro 6SFSCW135 Camsquare Food Container, 6-Quart, Polycarbonate, Clear, NSFAt the time I bough these they did not come with Lids so I bought 2. I highly recommend them.So far the 6 quart has seen at least 10 salt / sugar brines with misc spices for Whole Chickens, Boneless Pork Chops, and a Small Boston Butt.I will put about 2 quarts of cold water and ice cubes in the Food Container then use about 2 cups of water on the stove to dissolve the brine mixture. I then pour the hot brine mixture into the Food Container and mix well. The the Hot /Cold combination has not been an issue. Once the temp settles, I then put my item(s) to be brined in and add additional water if needed to cover. Then into the refrigerator.Have not put boiling hot water / liquids directly in an empty container so not sure how it would react.The containers are large enough that there is usually extra room at top if you need to put a weight in to hold down your items.The container cleans up easily with some liquid detergent and a soft sponge.The 6 & 8 quart units I bought do nest well for storage yet due to the slightly larger top section and tapper design, they do not sit fully down in one another.I can see many other uses for food prep & short term storage.If I had a need for more I would not hesitate to buy more of them.

Perfect size for a "normal" sourdough loaf dough ball bulk ferment period to make a 10" boule or 13-14" x 6" batard - about 1000-1100g. Drop in relaxed dough and it fills out to just about the 1L line, easy to tell when double when it hits 2L (dome a bit higher on both levels). Also, tight fitting lid and plenty of room for when you forget about it and it's at 3L or higher without going over the top! Dough doesn't really stick to the container (there is residue when you tip it out, of course, but 99% of the dough goes out with the ball). I use a thin rubber spatula to push it away front the four sides and then turn it upside down for final shaping.

Durable stackable design works great to store all of our needed materials.

I’ve been using these for sourdough breads Great products for checking bulk rise. I love the sturdy material and airtight lids.

I've found these light, clear and sturdy containers to be indispensable for storing dry goods for baking. Scooping is a breeze and practically mess free. The Cambro lid is a good fit - albeit not an airtight one - which comes in handy when you make frequent visits for flour. If you like to cook for a crowd, you won't regret having these around as they are ideal for marinading or storing prepared foods such as salads and stews. A must for any caterer or serious home cook. Plus they are relatively easy to clean.

Back in 2016 I bought the 22 quart size and the Cambro SFC12SCPP190 Seal Cover. That cover fits this 12 quart container perfectly. I do a lot of sous vide cooking and had cut a hole in the lid that fits my sous vide cooker perfectly. I no longer need the huge 22 quart size so this smaller size works great. Using vacuum sealed bags I have cooked very tough meats for up to 20 hours to achieve a very tender result.I've have sous vide many different things with temps ranging from 135 degrees F to 200 degrees F and the containers had no problems with the high cooking temp.When I had been using a pot I would have to keep adding water as it evaporated but with the tight fitting cover I never had to add water. The square shape gives more room for more items then a round pot gives.I've had been using that 22 quart container for 8 years and it has held up extremely well. Both the 12 quart and the 22 quart are sturdy and solid and doesn't flex or bend when carrying it when full. The handles make it easy to carry.

Perfect size to fit in between refrigerator shelves, and submerge small hams and small turkeys in brines. Plastic is durable