5 Golden Rules of Kitchen Organization

1. Store Smarter

Store things where you use them. Pots and pans are best kept near the range or cooktop; mixing bowls near the countertop you use for food preparation; plates, glasses, and flatware near the dishwasher.

2. Sort and Store

Group like items together -- store all bakeware in the same cupboard, all wooden spoons in the same ceramic crock, all spices in the same drawer.

Related: 10 Clever Ways to Save Space in Your Kitchen

3. Easy Access

Store your most frequently used items in the most accessible places. Keep things you use most often at eye level; store heavy items below waist level and infrequently used items on high shelves (keep a step stool within easy reach for such items) or in another area of the house. For example, if you use your oversize turkey platter only once a year, you don't need to store it in the kitchen at all. Instead, stow it on a high shelf in the garage or basement.

4. Out With the Old

Declutter yearly. Take an inventory of all utensils, cookware, and dishware annually. Get rid of unnecessary duplicates, items that are damaged beyond repair, or things no longer used.

Related: 15 Kitchen Shortcuts That Will Change the Way You Cook

5. See-Through Containers

Keep small kitchen items in containers, see-through bins if possible, with neat, easy-to-read labels.

More from Martha Stewart Living:
19 Tips for Perfect Laundry Every Time
30 Things Everyone Should Know How to Do
Martha Stewart's Ultimate Organizing Solutions
12 Secrets for a Cleaner Bathroom Without Spending More Time Cleaning It