[ryanblakeley]

Silicon lids on glass containers are a great combo. I use Weck jars, wide-mouth for easier cleaning, in sizes 1L, 500mL, and 200mL, in my commercial kitchen. And stainless steel hotel pans and lids for everything else.

Consumer-grade stuff is a waste of time for several reasons, but in-particular the lack of standardized sizes. When I do catering and people ask about food storage I recommend those wide-mouth glass jars and 4-inch 1/9th and 6-inch 1/6th pans, and standardized baking sheets (1/2 and 1/4 sizes mostly) with re-usable lids.

[aaronbaugher]

I use wide-mouth canning jars for lots of things besides canning. They're tough, easy to clean, can handle hot and cold, and there's no plastic touching the food or beverage.

About the only negative is that they sweat a lot in hot weather if you keep cold drinks in them, but it'd probably be easy to make some kind of insulated caddy for them.