The 5 Golden Rules of Kitchen Organization

The 5 Golden Rules of Kitchen Organization

1. Store things where you use them.

Pots and pans are best kept near the range or cooktop; mixing bowls near the countertop you use for food preparation; plates, glasses, and flatware near the dishwasher. A knife bar mounted near the cutting board
makes for easy access when chopping. A pot rack displaying your cookware not only gives your kitchen a classic look, but it makes cooking a breeze with easily reachable pots and pans. Consider arranging your kitchen to suit your needs.

2. Group like items together.

Store all bakeware in the same cupboard, all wooden spoons in the same ceramic container and all spices in the same drawer. After all, when the dry measuring cups are needed, it’s likely that the liquid cup is needed as well.

3. Declutter annually.

Take an inventory of all utensils, cookware and dishware annually. Get rid of unnecessary duplicates, items that are damaged beyond repair or things no longer used.

4. Keep small kitchen items in see-through bins if possible with neat, easy-to-read labels.

A bag of half-used beans or pasta can make quite a mess inside of a cabinet, but if they are stored in clear containers they stay upright and you can easily see when replenishments are needed.

5. Store your most frequently used items in the most accessible places.

Keep things you use most often at eye level; store heavy items below waist level and infrequently used items on high shelves (keep a step stool within easy reach for such items) or in another area of the house. For example, if you use your oversize turkey platter only once a year, you don’t need to store it in the kitchen at all. Instead, stow it on a high shelf in the garage or basement.

Getting your home organized starts with a major overhaul and continues with daily upkeep. If
you are overwhelmed with home organization contact us!

Leave a reply

Your email address will not be published. Required fields are marked *