What makes me qualified to write about pantry and kitchen organizing? My spices are alphabetized. Anise-Basil-Chives, all the way to Za’atar. They’re in matching bottles that I labeled with a label maker after spending twenty minutes picking a typeface. Now they’re lined up like little soldiers on spice organizing racks in a drawer. See what I mean? Embarrassingly organized. Read on to learn how to spiff up your kitchen and pantry without becoming an extreme spice alphabetizer.
Start with the pantry
If you’re lucky and have a pantry (I’m so jealous), this is a good place to start.
- First, take everything out, tossing (or composting) expired foods as you go. (Despite my mad organizing skills, I always find a can that expired in 2018 when I clean out my cabinets.)
- Many of us feel terrible about throwing away food. Is it really not safe to eat expired food? (Check out the USDA’s website before eating those peaches your grandma canned in 1967!)
- Wipe down the shelves. If you’re feeling fancy, add decorative shelf liner.
- When you put everything back, organize by package type: all cans together, bags together, and boxed foods together. It looks nice and makes it easier to find things.
- You can also organize according to use; for instance, put all your baking supplies in one place. Whatever makes sense to you is the right way to go.
- Hidden food becomes expired food. Put taller items in the back, then shorter ones in front. You can also use shelf risers to elevate items in the back so they’re visible.
- Place heavy or bulky items on lower shelves.
- If you have kids, make a snack shelf just for them, with baskets to contain food items. They can grab-and-go without making a mess.
- Make sure to place knives and other sharp objects out of kids’ reach.
- Want to make everything pretty? Once you’ve organized and you know what you have, invest in clear containers for foods like pasta, grains, cereals, cookies, and crackers. (Measure your shelves before you buy.) If I had a pantry, you know everything would be contained and labeled to within an inch of its life. Nothing elevates the words “Tasteless Fat-Free Crackers” like a good Arial Bold font.
- It’s also ok to value function over form and not make everything pretty. Keeping up with refilling clear containers is a commitment!
Next, the kitchen cabinets
Before you dive in, think about how you use your kitchen…
- Are items stored in the most efficient places, or do you keep crisscrossing the kitchen to get things?
- If you cook with oils, sauces, vinegars, and other condiments, put them in an upper cabinet close to the stove.
- China, silverware, and glassware should be stored within reach of the dishwasher to make unloading more efficient. I made the mistake of putting our dishes in a cabinet right above the dishwasher, so we have to keep closing the dishwasher to put the dishes away. It’s very inefficient. For someone who alphabetizes spices, this is a big fail.
- Any lefties in the household? Who does most of the cooking? And how tall are they?
- If you’re the main cook and you’re 4 feet 8 inches tall, don’t store your everyday items on high shelves where you need a step stool every time—it’ll drive you nuts. Make your kitchen work with you, not against you.
Once you’ve figured out what you need to organize, it’s time to start the actual project. (Or maybe it’s time to procrastinate. Whatever. You do you.)
- Consider doing just one or two cabinets a week so you don’t get overwhelmed.
- Start by emptying the cabinet and wiping it down. Toss or compost expired items.
- Group similar items together, such as canned goods, boxed food, and snacks.
- Look at expiration dates and put older food in front. Make a conscious effort to use it up.
- Put frequently used items on the most accessible shelves.
- Storage containers keep things tidy and help keep food fresh (and pests out).
- You can stack smaller pots inside bigger pots to save space. But don’t nest more than two or three; they’re hard to lift when you need to access one.
- Store pot and pan lids separately, and use a lid organizer. And if you’re a DIY kind of person, here’s a cool lid organizer you can make from a few wood scraps.
- Don’t stack non-stick pans; stacking can scratch or chip the coating and create a health hazard.
- If you have an older kitchen, it won’t have those cool modern storage inventions. Check out this company for a peek at some possibilities. If I had extra money lying around, I would retrofit my entire kitchen.
And now, the kitchen drawers…
When my spouse empties the dishwasher, he puts things in whatever drawer he’s closest to, instead of THE DRAWER WHERE THE THING ACTUALLY BELONGS. HOW HARD IS THAT? Anyway, a few tips on drawers:
- I’m a fan of drawer organizers to help corral things. Always measure your drawer (twice) before you shop.
- Free up drawer space by keeping cooking utensils in a ceramic pot near the stove.
- I traded in my bulky countertop knife block for a drawer knife organizer. You can also use a wall-mounted magnetic knife holder.
- Got a junk drawer? Who doesn’t? Keep only the junk you really need. Again, a drawer organizer is your friend.
…And the countertops
We have a rule in our house: If you don’t use it every single day, it can’t live on the counter. Period. It’s a simple way to keep counters clutter-free. Of course, some people love having their counters fully decorated—with appliances, knick-knacks, candles, and maybe a seasonal gnome or two. And hey, if that makes you happy, go for it! No judgment here. (Okay… maybe just a tiny bit. But lovingly!)
Ugh, the fridge
Since there are many different fridge configurations, it’s hard to give specific tips. But in general…
- Remove all food and dump (or compost) anything that’s expired or will never be eaten (hello, apple butter from the fall apple festival two years ago).
- Wipe down shelves and wash out veggie bins.
- Keep like foods together—gotta love a drawer of just cheese.
- Use freezer racks for small things like frozen veggies.
- Door bins: Do one with only sweet condiments like jams, one with savory things like olives and capers, another for burger toppings, and so on.
- And the best tip I have: Before you do weekly grocery shopping, clean out the week’s leftovers. It’ll help your fridge stay organized and free of moldy science projects.
Appliances, I give up
Appliances are a challenge if you’re not blessed with a big kitchen. My only tip is to find counter space for the one or two appliances you use often, and tuck the rest away in a cabinet, drawer, or even your garage or closet. And donate the pasta maker that you’ll never use, so someone else can have a chance to never use it.
That’s all the advice I have. Oh, remember when I said organizing your kitchen is easier than it looks? I lied. It’s hard. But it’s worth it!
Watch the replay of our Kitchen + Pantry workshop here.
PS: If organizing your kitchen or pantry feels overwhelming, Big Rocks would be honored to help. Call to schedule a free exploratory call.
Big Rocks Organizing does not make commission on any products we recommend, nor are we affiliated with any retailers or online sellers.
📺Rightsize Room-by-Room With Big Rocks Organizing
Watch the replay of our “Kitchen + Pantry” workshop here!
Andrea was an advertising copywriter/creative director for forty years before retiring, then unretiring to start a new career in organizing, then retiring again to travel the world with her husband, John. She fully admits her home is not 100% organized.