What is the best way to organize a kitchen? The best way to organize a kitchen is by following a step-by-step process that involves clearing everything out, grouping similar items, assigning logical zones, and implementing smart storage solutions to keep things tidy long-term.
Organizing your kitchen can feel like a huge chore. But a well-organized kitchen saves time, reduces stress, and makes cooking so much more fun. We will walk you through simple steps to transform your messy space into a functional cooking haven. Follow these practical kitchen organization tips to reclaim your cooking area today.
Phase 1: The Great Kitchen Purge – Making Space to Start
Before you can organize, you must declutter. This first step is vital. You cannot organize what you do not need or use.
Emptying Every Cabinet and Drawer
Start small if a whole kitchen seems too much. Pick one cabinet or drawer to begin. Then, move to the next. Take everything out. Yes, everything! Seeing the empty space is motivating.
- Take all items out of the cabinet.
- Wipe down the shelves and drawers thoroughly. A clean base helps you think clearly.
Sorting and Purging: Keeping Only What You Need
Now, look at every item you pulled out. You need to sort these items into three piles: Keep, Donate/Sell, and Toss. Be honest with yourself about what you truly use.
The Toss Pile: Expired and Broken Items
This is the easiest pile. Get rid of things that are clearly bad news.
- Check expiration dates on all food items, especially spices and canned goods.
- Toss broken gadgets, chipped mugs, and containers without lids.
- Throw away any greasy, old food rags or cleaning supplies past their prime.
The Donate/Sell Pile: Gently Used Duplicates
Do you have three can openers? Do you really need six spatulas? If you have duplicates or items you never use, let them go. Someone else can use them.
- If you have specialty tools used only once a year, consider storing them elsewhere, or donate them if you know you won’t use them again.
The Keep Pile: Organizing Kitchen Essentials
This is the pile that will go back into your newly organized space. Only put back items you use regularly or genuinely love.
Assessing Your Keep Pile
Look at what remains. Group like items together. This makes the next step—zoning—much easier.
- Group all baking supplies (flour, sugar, mixes).
- Group all cooking utensils (spatulas, whisks, ladles).
- Group all plates, bowls, and glassware.
Phase 2: Designing Functional Zones for Your Kitchen
Setting up a functional kitchen means grouping items where you use them most. Think about the flow of movement when you cook. We can divide the kitchen into several key zones.
The Prep Zone
This area is usually near your main cutting board space or sink. It needs easy access to knives, mixing bowls, and prep tools.
- Keep cutting boards stored vertically here.
- Place measuring cups and spoons in a nearby drawer.
- Utensils used for chopping and stirring belong close by.
The Cooking Zone
This zone surrounds your stove or oven. You need quick access to cooking tools and pots and pans here.
- Store pots and lids in lower cabinets or deep drawers near the stove.
- Oven mitts and potholders should be in the very top drawer closest to the oven handles.
- Keep cooking oils and basic salt/pepper nearby but not directly over the heat source, as heat degrades oil quality.
The Cleaning Zone
This area centers around the sink and dishwasher. Keep all cleaning supplies here.
- Store dish soap, sponges, and dishwasher pods under the sink.
- Use stacking bins here to keep cleaning sprays upright and separate.
The Food Storage Zone (Pantry and Fridge)
This zone focuses on all non-perishable and perishable foods. This is where pantry organization ideas come into play strongly.
Phase 3: Mastering Cabinet and Drawer Organization
Now that you know where things belong, it is time to implement smart storage. This is key to decluttering kitchen cabinets successfully.
Optimizing Kitchen Cabinets
Cabinets often waste vertical space or become junk piles. We need to use vertical storage smartly.
Utilizing Vertical Space with Risers and Shelves
If you have tall cabinets, use shelf risers. These wire or plastic shelves double your usable area for plates or canned goods.
- Plates and Bowls: Stack vertically using plate racks if you don’t have many, or stack neatly if you do.
- Mugs and Glassware: Store these on upper shelves. If the cabinet is deep, turn mugs so handles face the front for easy grabbing.
Dealing with Pots and Pans
Pots and pans are bulky. Stacking them leads to scratches and difficult retrieval.
- Use tiered pot and lid organizers. These look like small racks that let you store lids vertically next to the pans.
- For deep drawers, use heavy-duty pull-out shelves or sliding baskets to access the back items easily.
Smart Drawer Organization
Drawers can quickly become chaotic messes without dividers. Invest in good quality drawer organizers. The best kitchen drawer dividers are often adjustable or made of sturdy bamboo or plastic.
Utensil Drawers
Separate your cooking tools from your eating silverware.
- Eating Utensils: Use standard, fitted silverware trays.
- Cooking Tools: Use deep drawers with customized compartments. Long spatulas and whisks need long, clear sections.
Tool Placement Strategy
Place tools where you use them. Knives should be near the prep area, often in a block or in-drawer magnetic strip. Peelers and graters should be near where you process vegetables.
Maximizing Kitchen Counter Space
Clutter on your counters slows down prep work and makes cleaning harder. The goal here is maximizing kitchen counter space.
- Keep Only Daily Items Out: Only essential, frequently used items should stay on the counter. This usually means the coffee maker, perhaps a knife block, and maybe a utensil crock for the top three most-used items (like a wooden spoon or whisk).
- Vertical Storage for Essentials: If you must keep things out, use vertical racks. For instance, a tiered fruit basket keeps fruit off the surface while still being accessible.
- Appliance Garages: If you have deep cabinets, consider storing seldom-used appliances (like the stand mixer or food processor) in a dedicated “appliance garage.” If not, store them deep inside a cabinet until needed.
Phase 4: Transforming the Pantry and Food Storage
The pantry is often the hardest area to maintain. Having good pantry organization ideas keeps food fresh and visible.
Deciphering Pantry Layout
Think vertically and use clear containers. Visibility is the number one enemy of pantry clutter.
Decanting Dry Goods
This is where a food storage containers guide becomes very helpful. Decant staples like flour, sugar, rice, pasta, and cereal into clear, airtight containers.
- Benefits: Keeps food fresher longer, protects against pests, looks uniform, and lets you see inventory levels instantly.
- Labeling: Label clearly. Include the item name and the expiration date (use removable labels or marker on the bottom).
Creating Zones in the Pantry
Divide your pantry space based on usage.
| Pantry Zone | Items Stored Here | Recommended Storage |
|---|---|---|
| Eye Level | Snacks, often-used baking items, spices | Clear bins, small baskets |
| Waist Level | Canned goods, pasta, oils | Turntables (Lazy Susans) or risers |
| Lower Shelves | Bulk items, backup supplies, heavy items | Deep baskets, stackable containers |
Organizing Spices Effectively
Spices can take up huge amounts of space or become impossible to use because you cannot find the right jar. Organizing spices effectively requires a dedicated, accessible spot.
- Cabinet Mounts: If you have a shallow cabinet door, use an over-the-door spice rack.
- Drawer Inserts: If you have a spare drawer near the prep area, lay spice jars flat with labels facing up using tiered drawer inserts.
- Turntables: For deep cabinets, a two-tiered Lazy Susan makes reaching back spices simple. Ensure all spices are in matching jars for a clean look.
Mastering Containers and Small Kitchen Storage Solutions
For small kitchen storage solutions, you must use every inch wisely, especially in drawers and open shelves.
- Nesting and Stacking: Only keep food storage containers (Tupperware) that have corresponding lids. Nest the containers together and stack the lids vertically using a simple wire file sorter.
- Under-Shelf Baskets: These hang from existing shelves, adding a small compartment perfect for aluminum foil, plastic wrap, or baggies.
- Drawer Pegboards: Some specialized systems use pegs to hold plates and bowls vertically, which is great if you have deep drawers.
Phase 5: Addressing Specialized Areas
Every kitchen has unique trouble spots. Let’s tackle the under-sink area and the deep storage.
Taming the Under-Sink Cabinet
This area often becomes a dumping ground due to plumbing intrusion.
- Use U-Shaped Organizers: Look for organizers specifically designed to fit around the plumbing pipes.
- Contain Cleaning Supplies: Use sturdy plastic bins with handles. One bin for dishwashing needs, another for surface cleaners. This lets you pull out the whole set easily.
- Over-the-Door Storage: Use the cabinet door for small sponges, dishwasher tablets, or trash bags clipped onto an over-the-door caddy.
Utilizing Awkward Corners and Narrow Spaces
Do not forget the narrow slivers of space.
- Rolling Carts: A slim rolling cart can slide next to the refrigerator or oven, perfect for holding oils, frequently used wraps, or even cookbooks.
- Vertical Dividers in Cabinets: Use tension rods placed vertically in a cabinet to store baking sheets, cutting boards, and cooling racks on their sides, saving shelf space.
Phase 6: The Final Touches – Cleaning and Maintaining
Organization is useless if it falls apart a week later. Dedicate time for cleaning and organizing kitchen routines.
The Deep Clean After Organizing
Once everything is placed in its new home, do one final, thorough cleaning sweep. Dust, wipe down the insides of all new containers, and polish your stainless steel. A truly clean slate helps reinforce the new habits.
Establishing Maintenance Routines
Organization is a marathon, not a sprint. Establish small, regular habits to prevent clutter creep.
Daily Tidy-Up (5 Minutes)
Spend five minutes before bed putting stray items back in their designated homes. Wipe down the counters.
Weekly Reset (15 Minutes)
Once a week, check the “hot spots”—the drawer that always gets messy, or the corner of the counter. Put away loose mail or paperwork that has migrated to the kitchen.
Monthly Deep Check
Once a month, quickly check expiration dates in the fridge and pantry. Replace spices that have lost their scent. This prevents big purges later.
Label Everything Clearly
Labels are crucial for long-term success, especially when using decanting containers or storage bins. If an item doesn’t have a clear “home” indicated by a label, people tend to set things down nearby instead of putting them away correctly. Use simple, clear labels for every bin, shelf, and drawer insert.
Summarizing Your Path to an Organized Kitchen
Organizing your kitchen is a process of subtraction, grouping, and smart placement. By tackling the purge first, designing logical zones based on cooking flow, and investing in targeted storage solutions, you create a space that works for you. Remember that small kitchen storage solutions and consistent upkeep are the keys to long-lasting order.
Frequently Asked Questions (FAQ)
How long should it take to organize a standard kitchen?
For a complete overhaul including deep cleaning and decluttering, a standard kitchen might take one full weekend (10–16 hours spread over two days). For smaller areas, like just the pantry or just the utensil drawers, you can often complete it in 2–4 hours. Start small to avoid burnout.
Are Lazy Susans better than clear bins for the pantry?
It depends on the shelf height. Lazy Susans (turntables) are excellent for deep corner cabinets or high shelves where items get lost in the back. Clear bins are superior for standard shelves because they contain loose items (like snack bars or small packets) and allow you to pull the entire category out at once. Use both to maximize your space.
Where is the best place to store plastic wrap and foil?
The best place to store plastic wrap, foil, and parchment paper is vertically, near the prep area or in a deep drawer dedicated to wraps. Use tension rods or specialized vertical file dividers inside a cabinet to keep boxes upright and easy to access without them tumbling out.
How often should I check expiration dates?
You should check major perishables (fridge and freezer) weekly during your general kitchen tidy-up. Dry goods and spices in the pantry should get a full check every month or two. Toss anything that looks suspect immediately to keep your inventory fresh.
What if I have very few cabinets?
If you have minimal cabinets, focus heavily on vertical storage and maximizing counter efficiency. Look into magnetic knife strips for the wall, hanging pot racks from the ceiling (if possible), and utilizing the sides of your refrigerator or cabinets with magnetic shelving or narrow rolling carts. Open shelving should be organized neatly with matching containers to prevent a cluttered look.