Over time, food storage containers get harder and harder to clean. The plastic stains and smells stick around way longer than they should. If you want to avoid constantly doing deep cleans and maybe extend the life of your containers, try designating them to be used with certain foods.
Extra minced garlic is great to save for another recipe, but that container is going to smell like garlic from now on. That tikka masala was geat, but the leftovers are going to leave their mark on the plastic forever. There are ways to try and remove odours or de-stain your containers, but Sarah Jampel at Food52 suggests you just roll with it:
...use a marker or piece of tape to designate certain containers for the smelly (onions, coffee), the oily (salad dressings, garlic confit), the stainy (turmeric-brightened curry, tomato sauce), and the acidic (vinaigrettes, pickles). Then repeat, storing like in like.
This tip is especially helpful for those cheap, deli-style containers you save after getting takeout. You can find some more great plastic container tips at the link below.