Feeling a little less anxious? Good. Now here’s where to start.
Organize. There are a few universal chaos locations in the kitchen. You know, under the sink where you stash all the plastic bags you promise to recycle soon, the cabinet with all the mismatched storage containers and that “miscellaneous drawer” full of tons of tools you use — and tons you don’t. Tackle one spot at a time when you have 10 or 15 minutes and feel the burden lift. Thin out the gadgets you never or rarely reach for (okay, how many digital thermometers do I really need?), and you’ll be much more likely to find and use the ones you do. The same goes for the spice cabinet.
Learn how to take better care of your tools. Your kitchen is full of equipment and tools that can last forever, as long as you treat them right. So, learn which items are best washed by hand — knives, pots and skillets are at the top of the list — and how to do that best. Keep your knives sharp (and safe). Keep your cast iron seasoned, and don’t let it sit around wet to develop rust. Don’t use your nonstick cookware on high heat. Don’t heat an empty enameled cast-iron Dutch oven on the stove top. When in doubt, read the manual.
Use less plastic and disposables. Granted, this may be the hardest one on this list. If you’re a plastic wrap and aluminum foil addict, try to eliminate, or at least reduce, your habit. You can find reusable options for almost any kitchen staple these days, whether it’s beeswax wraps, silicone bags, cotton or mesh produce pouches, metal straws and food covers. Shopping the bulk bins to fill your own containers with exactly what you need cuts back on both packaging and food waste.
Store your fruits and vegetables better so they get eaten and not tossed. Produce is essentially a living, breathing thing. If you think you can just toss it in your fridge and assume it will be okay, you’ll be disappointed. Learn which foods benefit from humidity (generally, fruit needs less and vegetables more) and which should not be stored together (separate ethylene-producing items from ethylene-sensitive items). Some — potatoes, onions — shouldn’t be stored in the refrigerator at all. With just a few small adjustments, you’ll save money and food.
Keep your kitchen cleaner. This is always an admirable goal. Whether you’re a clean-as-you-go or clean-at-the-end, you never want to walk away from the kitchen without having tidied up. Procrastination here does not pay off, especially if there are dishes to wash and messes to wipe up. Of course, the kitchen is full of annoying little cracks and crevices, and stubborn stains. Here are some cheap and unexpected tools to help you get the job done. You’d also do yourself a favor to spend a few bucks on a canister of Bar Keepers Friend.
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