Condiment Containers 101

Condiment Container Basics

• Size
  This quality is affected by how much of the condiment you want to store or serve at a time. Counter, table, or kitchen space is also an influential factor. Different containers accommodate different quantities of food, and the type of food is important. You'll be able to provide fewer servings of sliced lemon in a canister than you will teaspoons of sugar.
  
  

• Material
  Regardless of the condiment and what you want to do with it, you'll need to decide what you expect from the container's material. Some materials clean easier than others, and some are more durable than others. Determine the most important quality of the material you want. That information will help you to narrow down your options.
  
  
• Versatility
  Some containers, like ramekins or jars, serve a variety of purposes. Others, such as butter dishes, serve a specific function - accommodating butter, in this case. The first allows you to reuse your investment(s) in countless ways, so if your needs change in the future, the piece will likely remain useful.
  
  On the other hand, the more specific a container is to a condiment or use, the more efficient it usually is. Take a salt mill, for example. Not only does it store salt, but it grinds and dispenses the seasoning for freshness and with ease. Instead of a mill, you could use a jar and provide a teaspoon, but not only will that method not yield freshly ground salt, but it's more of a hassle and mess to access.
  
  
• Use
  Think of 'use' as referring not to the condiment, but to your operation. Condiment containers include two subcategories: holders and dispensers. Holders only provide storage. You or your guests must physically access the container and remove the condiment.
  
  In contrast, dispensers both store and serve. These are the shakers, squeeze bottles, and boats. Some feature of their design was engineered to make serving as easy as possible. Shakers dispense from perforations on the top; squeeze bottles dispense from their top spout when squeezed; boats serve gravy or sauce through their spout when tilted.