How to Stow Pots and Pans

You use pots and pans every day, but they often end up in an awkward, towering heap. They are bulky and heavy, don't always nest well, and may have handles of varying shapes and sizes.

Instructions

Difficulty: Moderately Easy

1. Pull out all your pot and pans (including woks, roasting pans and steamers), along with their lids. Throw out anything that's gouged, nicked or burned beyond repair, including nonstick pans if the coating is peeling. Toss aluminum pots immediately: The metal they leach into cooked foods and liquids has been associated with Alzheimer's disease.
2. Scan your kitchen: Does it make sense to return the pans to their drawer or cabinet, or do you need the space for other appliances? Free up space by installing a wall- or ceiling-mounted pot rack or a Peg-Board outfitted with hooks.
3. Make cabinets that house pots and pans more efficient by installing a deep, slide-out drawer. Nest pots and pans as much as possible. Start with the roasting pan on the bottom, then stack pots followed by frying pan.
4. Target a shallow drawer for the lids. Or, organize them in a lid rack (available at organizational and hardware stores) or a long, thin plastic basket that will fit in your drawer or cabinet.

Tips & Warnings

• To protect the coating on nonstick pots and pans, set a paper plate inside each when you nest them with others.
• To clean out pots that have burned bits of food stuck to the inside, fill the pot or pan with water and a small drop of dishwashing liquid. Boil on the stove for 10 minutes and scrub the pot.
• Store less-used cookware out of the way, such as above the refrigerator or on a baker's rack.