I have a standard American kitchen layout, nothing fancy. Imagine an L shape, with the long side along the top and the short side to the right.
Along the top side is counter space, the double sink, more counter space around the corner, then the cooker and the fridge. Cupboard storage above and below. Simple.
Problem is, there's no open wall. Everything is meant to go in a cupboard, and it's a real pain to lug bigger items in an out.
I took several ideas from the internet:
1. Wall-mounted pot rack. I had to put it in the no-man's land between the kitchen and dining area (thinking of that flipped L shape, the open left side transitions to a dining area), but it's handy and keeps bigger items out of the cupboards. All my pans except for a cast iron skillet and a Dutch oven are there, among other things.
2. I have a buffet type sideboard (actually an old cobbler's bench) that a set up as an island/divider between the kitchen and dining area. Two big drawers hold potatoes, garlic, onions, and my food processor and stand mixer attachments. The food processor, stand mixer, and Dutch oven sit below. Sorted!
3. I put up a lot of those command strip hooks on the insides of my cupboard doors and that's where my measuring cups, measuring spoons, and some other smaller items go. Really helps with drawer clutter.
4. I organized my work flow. This was a biggie. Foodstuffs are in the cupboards closest to the cooker. Dishes are in the cupboards closest to the dishwasher and sink. That corner of the L that leads to cooker...that's my dedicated food prep area, so my canisters are there, my scale, my knives (stored on a magnetic strip on the wall), and my cutting board stays out. That way, I have a natural flow, left to right of ingredients -> prepping -> cooker.
Things like the kettle and the toaster are over to the left of the sink, well away from my prep area.
5. Also, something that doesn't work for everyone, but I like consolidation and minimalism. I don't need six things that can slice potatoes. I don't need a deep-fryer because I have a Dutch oven that works perfectly well. Things in my kitchen, for the most part, must be able to do double and triple duty in order to earn a place.
I own three saucepans, four fry pans (two stainless, two nonstick), a basic set of knives, a Dutch oven, a cast iron skillet, a stockpot, two sheet pans and a roasting pan. That's pretty much it for cookware, apart from a specialty item here and there (like my fondue pot). All good quality stuff so I only buy it once (except for the nonstick, that always wears out).
