From freezer to oven what to you use?

[Glassofwine]

I've been using ramekins for things like fish pies, shepherds pies etc, but they often crack in the freezer. I don't want to use plastic boxes as I want to take them out of the freezer, defrost and then go straight in the oven or everything would colapse. What does everyone else use?

I can't believe I've turned into such a housewife

Actually we mostly use plastic boxes and reheat in microwave, but for oven dishes I line the dish with foil, cook the whatever in it, freeze in dish till solid then lift foiled lump out and freeze in plastic bag, meaning dish goes back into circulation. Then when you want it you put frozen foiled lump back in appropriate dish then thaw and cook.
You could try those take-away type tinfoil dishes (with the clingfilm etc in Tesco) - very easy. Or Pyrex is probably a good bet as it's designed to freeze, but I never have enough dishes to leave them in the freezer for any length of time.

MrsBadger - that is such a good idea - i always end up with a freezer full of ramkins and none clean for either another batch to be frozen or for something else I'm cooking. I think you've changed my freezing life! How sad am I?

Only thing with the foil is, watch out for tiny torn fragments touching your teeth when you eat the reheated food aaaaaargh!

Freezer bags to for things that don't necissarily need to keep their shape.

I use a variation of MrsB's foil trick

I put the empty freezer bag into the appropriate dish, add contents and freeze. Remove from dish when solid and then tie bag off (don't tie first as you need to leave room for expansion).

Makes the freezer easier to fill as well as all home made goodies are frozen to similiar shapes and sizes and stack neatly.