What's the best way to temper meat with "oven safe" containers?

Hey so I've been meal prepping for a few months and I temper my meat with plastic containers which works amazingly well.<br><br>But I'm thinking of purchasing some "oven safe" containers to take advantage of the dry heat. They also just seem much more convenient to get leftovers out of the fridge and stuff in the oven to reheat.<br><br>I have been told that there's an issue with tempering meat in glazed or ceramic containers?<br><br>I'd appreciate any advice on how to temper meat with these containers, I can't seem to find a straight answer by googling.<br><br>Edit: I want to temper the meat BEFORE going in the oven? What's the best method?