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.
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