Joe Bottle Wide Mouth Squeeze Bottles

Wide-mouth squeeze bottles, the kind that live behind the line in a restaurant kitchen, not the narrow-necked sort that needs a funnel and never quite comes clean. Two to a pack, in 12 oz, 16 oz, or one of each, sold empty and ready for whatever you make: hot sauce, ranch, garlic oil, pancake batter, icing, simple syrup.

Every bottle comes with its own removable tethered cap in white silicone. A collar seats at the base of the nozzle and a thin, flexible strap holds a small cap that pushes over the tip, so the nozzle stays covered in the fridge door and the cap never goes missing in a drawer. Pop it off to pour and it hangs out of the way; slide the collar off when you would rather have the bare nozzle.

The mouth is genuinely wide, 1⅝ inches inside on the 12 oz and 1⅞ on the 16 oz, so you can pour straight from the saucepan and drop a bottle brush in afterwards, or skip the brush and put the whole thing in the dishwasher. The threaded lid screws on square, and the cone tip draws a fine line as it comes and snips wider for anything with body. Fill cold: let anything hot cool first.

In the kitchen they handle sauces, dressings, oils, marinades and barbecue sauce as easily as icing, glaze and batter. Meal preppers portion a week of dressings on a Sunday; beside the grill, keep one for basting and another for finishing sauce. Away from the kitchen the same bottle turns up on craft benches for glue and thinned paint, and in the greenhouse for liquid feed.