Because most kitchens are NOT custom made, and we need a place to store those pans.
Here’s a label tip that was a true lifesaver.
Know those “aha” moments, where you stop for a minute and exclaim, “Now, why didn’t I think of this before?”
This was one of those for me.
It used to be a pain to pull out a baking sheet. They’d take up so much space when piled up, one into another. It was also challenging to spot the meat and dairy ones and grab the right one. A friend of mine suggested storing them vertically utilizing the height of this particular cabinet over my oven. What a game-changer.
Use these drawer dividers to divide your cabinet and label the space underneath each one with “meat” or “milk.” (read here how to label the sheet pans too)
Use any cabinet that makes sense for you, ideally one that stores heavy items on the shelf on top, being that the dividers tend to “push up” the shelf.
Mine is in the cabinet above the oven, underneath a shelf filled with vases and items like that.
Wondering if you should invest in real sheet pans? Read here.
matty says
????
chaya says
How do you keep your pans so nice and shiny?
Renee Muller says
A well used, stained pan is nothing to be ashamed of. Just the opposite! Take pride! It means that you are putting them to good use.
Happens to be that I just transferred my old and “filthy” ones to my prop collection to use for food styling. These are mostly brand new. See? You are doing just fine.
Bee says
My baking pans are not good and don’t clean off easily- any suggestions on good ones?
Renee Muller says
I just stocked up on new ones in Costco. Love how they come in a set of 3, with one full size and two half pans. I believe the company name is Nordicware.
Raizy says
Ok! This is genius! I’m loving this series… Keep em comin
P.S. Ordering this too!OBVIOUSLY