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Easy organizing: Kitchen cookware

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End the kitchen chaos!

You've got big plans tonight for dinner if only you could find the right pot to make it in. Here are our best tips for organizing your cookware so your pots and pans are always within easy reach.

Sort and keep or toss

Toss lids with loose handles, especially those that stay wobbly even after you try to tighten them — they could detach dangerously, mid-boil. Replace with a one-size-fits-all lid, like Nordic Ware's universal model, $15.

Keep only cookware you really use. You can whip up almost any meal with three skillets (8-, 10-, and 12-inch), two saucepans (2- and 4-quart), a 6-quart Dutch oven, and an 8-quart stockpot. And for baking or roasting, two cookie sheets or jelly-roll pans, two 9-inch cake pans, an 8-inch square brownie pan, a 13x9-inch baking pan, and a glass pie plate will do.

Toss poorly working pots. Cookware that isn't heating food evenly could be warped, dented, or losing its finish. Definitely ditch scratched or flaking nonstick pieces.

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Reprinted with permission of Hearst Communications, Inc. Originally published: Easy Organizing: Kitchen Cookware

 

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