The HDPE model didn’t stand up to repeated use quite as well as the more flexible LDPE ones: Because it was so inelastic, it bent out of shape slightly when we squeezed it 100 times, although it was still usable. The stiffest model was made from high-density polyethylene (HDPE), which is typically more rigid than the low-density polyethylene (LDPE) used to make the other bottles. Stiffer bottles were harder to squeeze, requiring a little more muscle to dispense their contents. The flexibility and type of plastic used to make the bottles were more important than their circumference. While these bottles come in many sizes, we decided to focus on bottles with a capacity of 16 ounces, the most common and practical size available, using each to store and pour different volumes of water, simple syrup, oil, and ketchup and to make, store, and pour Make-Ahead Sherry-Shallot Vinaigrette. We wanted to know which squeeze bottle was best for home cooks, so we bought five widely available models priced from about $1.00 to about $6.00 per bottle. By squeezing the flexible plastic sides of the bottle, you can easily modulate the volume of food that comes out through the narrow spout-a welcome development for anyone who’s ever tried to measure an exact tablespoon of olive oil from the bottle and ended up with a whole counter doused in it. We like them in particular because they offer a precise, controlled pour.
They’re handy for storing and dispensing oil, vinegar, and other condiments and sauces. Once seen mostly in restaurant kitchens and at hot dog stands, squeeze bottles have become increasingly common in home kitchens as well.