Pots & Pans Storage

[Mike Goetzke]

My wife demanded a new set of cookware - many pots/pans. Today we have a 2-door cabinet below or induction cooktop to store the pots/pans but I want to put something inside the cabinet to make it easier to get at what you want and to protect the pans. I see so many organizers and pull outs it's confusing which to get. So if anyone else has gone through this with success I'd appreciate the input. - Thanks

 

[mino]

Replace the doors with drawers. Discard them. Do not make inside-cabined drawers, those are a PITA to access.

For the top drawers you want to have stuff in a single layer for quick access, no pans/pots stacking assumed.

Avoid push-to-open. You want something that can be reliably operated with just one hand.

Top drawer

should be for pans - use height such the pans just fit, not more. About 3-5 inches usable height, depending on pans you use.​

Second drawer

smaller pots, single layer again, height about 7-8 inches usable. Set the height such the pots to be placed there can be placed in *including* their covers in their "normal" position, not upside down. Again, quick access is the name of the game.​

Bottom drawer

should be as deep as it goes, allowing stacking of layers of pots not used often inside each other​

All that said. Once you draft the concept. Discuss it deeply with TSO and have her think about it a few days before going for a decision. Do not rush it.

GL

 

[Packard]

Visit Rev-A-Shelf for ideas.

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[tjbnwi]

I’m a baker and hobby chef. I keep 4 pots/pans on the cooktop for convenience, a 1qt, 2qt, 12” frying pan, and a melter. This is done for convenience.

That said, we build custom systems into every kitchen we create. What material pots/pan do you use and what are the most used sizes?

What size is your cooktop? A picture will help.

Tom

 

[Michael Kellough]

I’m a baker and hobby chef. I keep 4 pots/pans on the cooktop for convenience, a 1qt, 2qt, 12” frying pan, and a melter. This is done for convenience.

That said, we build custom systems into every kitchen we create. What material pots/pan do you use and what are the most used sizes?

What size is your cooktop? A picture will help.

Tom

I too am of the opinion that the most often used pots and pans should stay on the cooktop.
Maybe if I too was "a baker and hobby chef" my wife would agree with me.

 

[Mini Me]

We had a cupboard with fixed shelves accessed through two doors so I put the shelves on slides and called it done.

 

[mino]

I find that the issue with "leaving most used stuff on the cooktop" is what you do with it when you actually need to cook using different stuff? Where do you put it? So you still need to have the shelf/drawer space for it, even if mostly left "waiting".

Sure, if you have a very big 40"+ cooktop with 6+ cooking zones it is likely some will be available as "storage" space at all times. Over here mostly 24" class cooktops are the thing though. Meaning that while the kettle could stay semi-permanently on it and be put only sideways. That is about it. Sure, a pot and a pan IS there mostly, but those still need "their place" for situations when real cooking starts .. and that place should be quickly accessible.

---
On another note, our plan for a new kitchen is to have three dual hobs instead of a single quad gas one as is the case today. A gas hob, an induction hob as the main ones and a cast-iron hob at the location there is just a put-aside space now. We figure the space is anyway "used" for placing pans and pots, so why not just "store/place" them on a cast iron hob that can be useful at times in its capacity and takes zero additional space, nor needs a consideration when placing stuff on, unlike the main gas and induction hobs do.

We had a cupboard with fixed shelves accessed through two doors so I put the shelves on slides and called it done.

I take it you do not cook that much complex stuff in the kitchen. A drawer behind doors cannot be practically accessed while one of your hands is occupied. Unlike simple doors (no need to open both of them) or a simple drawer could.*)

I find to have a blocked hand all the time /making dough by hand, cutting meat, holding something in it, whatever the cause/ so a one-handed operation for pulling the most-used stuff out is a must in my view.


*) That said, a face-less drawer in the form of a shelf on slides is probably not that bad an idea as the stuff on the front of it is still accessible without both doors opened. Rethinking it .. it is an excellent idea. Especially for an existing kitchen upgrade.

 

[Mike Goetzke]

I’m a baker and hobby chef. I keep 4 pots/pans on the cooktop for convenience, a 1qt, 2qt, 12” frying pan, and a melter. This is done for convenience.

That said, we build custom systems into every kitchen we create. What material pots/pan do you use and what are the most used sizes?

What size is your cooktop? A picture will help.

Tom

We are getting a stainless steel set. It has three fry pans 8/10/12 w/lids, three pots 2q/3q/8q w/lids, and so less used cookware - 12" wok, 7q saute, and 12" griddle. Probably most used are 8"/10" fry pans and 2q/3q pots. We have a 36" induction cooktop.

Looking at the pic, I'm sad to say I will be selling my De Buyer mineral B carbon steel pans. They don't get used much because with many cooks I couldn't get them all to follow the rules on using them and cleaning them.

Here is a pic. I built this kitchen about 12 years ago - that cabinet bottom needs a refresh. Since it's a cooktop the drawers are functional and store all our cooking gear.

 

[tjbnwi]

Sucks you have to get rid of your carbons. My wife does not touch my All Clad D5’s or cast iron. She has 2 pans she uses.

Drawers would be you best option so you don’t have to open doors. Are you will to rework the top drawers? Go with a single width shallow. From there make new lower drawers.

Don’t want to go that route go with rollouts. You’ll need to use X-series adjustable system or pad out the sides to get the slides to work. Wait until the set comes to do your layout. Umdermonut slides are your friend.

Tom