Just in case I wasn’t effusive enough in my last post, let me be clear: I love my tiffin. These stackable food carriers are made from recyclable, food-safe stainless steel, and according to the FAQ can be used for cooking on the stove, in the oven or over an open flame while camping. (I haven’t had an opportunity to test this last feature out yet, but it’s got to be one of the coolest things I’ve read in a lunchbox FAQ in some time.)
They come in two versions: a tall, skinny, three-tier unit and a short, wide, two-tier one. I wasn’t sure which one to get when I purchased mine (from Herbivore), and settled on the latter. After a couple of days packing both layers full of everything I thought I’d need for lunch, I discovered something about my eating habits: I like to cram in the nutrients. I love making green salads packed with vegetables, beans, nuts, seeds and fruit, or naturally dense and filling salads centred around starches or grains—and I’ve found that simply using the top layer of the tiffin gives me plenty of food for lunch. The bottom layer is always good for packing snacks, treats or breakfast, but I love the simple convenience of just taking the one, easy-to-fit-in-the-fridge container to a workplace where fridge space is a valuable commodity.
The tiffins also come with a smaller ‘sidecar’ container with a tight seal for dressings or sauces, which fits inside the main compartment. I find it quite a generous size for dressing or saucing my top-tier sized lunches, but it would also be great for containing a yummy homemade dip or salsa for dipping veggies or crackers.
The containers are dishwasher safe, which is my preferred method of cleaning them, as the stainless steel is a wonderful heat conductor and can be quite ‘burnies’ for the gloveless like me when washing in the sink.
I’m getting hungry thinking about the possibilities for tomorrow’s lunch, so I’m going to head off now and chop some veggies…