A well-organized kitchen is the backbone of efficient cooking. It’s not only about style, it’s also about functionality. Whether you love cooking or want a clutter-free space, storage plays a critical role.
Movement around the kitchen revolves around three zones — the refrigerator, sink, and range. Kitchen storage follows the same path.
What are the three types of storage in a kitchen? These are places to store dry food, places to store frozen food, and places to store things that are not food. It’s important to know how to use each one because they all have different uses. This will make your kitchen a more useful and fun place to be.
Dry Storage
You keep items that don’t need refrigeration in dry storage. These are items like pasta, rice, and canned goods. Cereals, spices, and flour also fall under dry storage. Dry kitchen storage includes things like cabinets, drawers, and a pantry.
How to Use It
- Put things in groups based on what they are. Put grains, canned meals, and baking ingredients in different areas. This will make meal prep quicker.
- Put things in containers that are airtight. Put sugar, flour, and snacks into containers that are sealed. It will keep food fresh longer.
- Label everything. Clear labeling saves time and prevents duplicate purchases.
- Use organizers to make the most of your space. Think about utilizing lazy Susans or shelf risers. You’ll get better visibility and access.
- Store items you always use at eye level. Place less-used ones higher or lower.
