The best ramekins should be multi-tasking containers. The size and shape are up to you and/or the recipe but be sure they are oven and microwave safe. There are some beautiful vintage ramekins out there, but they will not do well under extremes of temperature. Choose those that come with a lid, which is key if you want to freeze something in them. A favorite how2heroes item to freeze is http://how2heroes.com/videos/international/pesto. Portion it out into individual ramekins, pop a lid on, and they'll store well in the freezer. When you're ready to use, simply defrost in the microwave for a few seconds, or even better, place the ramekin in a saucepan with enough water to come halfway up the side of the ramekin; bring the water to a boil; and in no time you'll have pesto ready to use, as fresh as the day you made it.