By
Emma Wartzman,
a senior kitchen and dining writer at the Strategist.
Previously, she was an editor at Bon Appétit and has worked in food media for nine years.
Recently, when I — and a lot of people — began thinking about how to better avoid microplastics in the kitchen, one of the biggest areas I took stock of was my food-storage containers. My cabinet was full of a mishmash of pieces, chief among them deli containers, plus a smattering of glass vessels with plastic lids. Likewise, the Strategist’s recommendation list, culled from many expert cooks as well as testing I had done myself, included containers in a mix of materials.
