1. First assess your pots and pans. Get rid of any lids without their matching partners. Discard any pots or pans that are warped or have a nonstick coating that is flaking. Give away or donate any pots or pans that you never use. Tighten any loose handles of your remaining stash.
2. Separate out any pots or pans that you use daily and store them in the oven. Remember to remove them before you preheat the oven.
3. Any pots and pans that aren’t used often, like large roasters or specialty pans, can be stored in another area.
4. To avoid scratching pans, especially nonstick ones, cushion the pans when stacking with a paper plate, a layer of paper towel, a square of cloth or rubber shelf lining.
5. Pots and pans can be stored in deep rolling drawers with lids separately in a shallower one. Put heavier pots and pans at the bottom and spread them out so the weight is balanced in the drawer.
6. Don’t be afraid to remove shelves and install organizers. Rolling organizer racks can be installed inside cabinets. Look for ones with adjustable dividers and a tiered shelf for the lids. Lids can also live on door-mounted lid racks. Or keep lids organized with vertical slotted dividers.
7. To maximize vertical space in cabinets, use wire racks or vertical dividers for sheet pans, cooling racks and muffin pans. Nest and stack like-shaped cake pans, baking pans and casseroles.
8. Hang pots and pans from a rack mounted from the ceiling or wall, on hooks off a rolling island or on hooks installed inside a cabinet.
9. If you don’t have cabinet or drawer space, use freestanding tiered pot stands or shelves.
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