Pantry cabinets vs. bifold closet
caffeinequeen
13 years ago
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Comments (15)
eustacem
13 years agomelaska
13 years agoRelated Discussions
Ugly bifold closet doors
Comments (19)You could do wood molding, wallpaper, decoupage, paint, stencil, wood appliques, or any combination of that. Remember, if you can draw it full scale, you can transfer the pattern to the doors and paint. If you can draw it on your computer, you can email the file and the final dimensions you want to a Staples near you (call their print shop) and they'll print it out for you at whatever size you like. Or, you can project artwork onto the wall/doors, then trace around it with a pencil. Michaels sells the projectors. OR Claudesw, one of our members here did this to her hollow core doors with a little wood trim: OR Take them down and replace them with curtains. OR Take them down and replace them with doors you like better....See MorePantry Storage: closet vs. pull out cabinets
Comments (16)Jakuvall-Your experience is interesting to me. WHy not just have a closet at the end of the cabinet run? I guess there would have to be a way to incorporate it so it doesn't look like just a drywall box? I think that having shallow shelves is key, so that the stored items are visible and accessible. Herbflavor-Like you said, extra storage space is usually a bonus. Makes it hard to complain, even if it isn't quite perfect. tmy-here my original pantry ispiration: [Contemporary Kitchen design[(https://www.houzz.com/photos/contemporary-kitchen-ideas-phbr1-bp~t_709~s_2103) by Boston Closets And Organization Marie Newton, Closets Redefined I would love storage like that! a2gemini-I would love a pocket door. But I guess you have to have at least a 60" space, right? Room for the door + the pocket?...See MoreSmall closet pantry VS cupboard style pantry?
Comments (9)I had a small, step in pantry that I hated, and got rid of it for a lot more storage in cabinet pantries instead. The thing is, a closet style pantry is a lot cheaper to build. That's the main reason people opt for them. You can do a hybrid if it will work better in your space but putting roll out tray shelves in the bottom, and pretty double doors on the front. You can also put restrictors on your upper shelves to keep things only in the front. For function, either way would work the same, though with the cabinets you'd have a slight ledge to set things down on, which would be useful, or a counter if you use actual uppers, rather than having them down to the top of the lowers. I don't use a lot of bulk items, other than paper goods like napkins and paper towels which are better and easier to buy rarely but by the case. I only buy 10 lbs. of flour at a time, but have many kinds of flour. The flour canisters are in two drawers in my baking area, and extra flour is on a roll out shelf in the pantry. Similarly, I don't use a lot of oil, and have several kinds. The open bottles are in my cooking area, and the replacements are in the pantry. Pasta, rice, beans, etc., are in the pantry. The paper goods are on the upper shelves because they're easy to get down and out of the way. My pantry is two 30"x18" floor to ceiling cabinets, roll out shelves in the lowers, which are about 5' high. Most of the foodstuffs, as well as beverages, are in the lower part. Housewares and general household stuff are in the uppers, as well as some canisters that have nowhere else to go, and wines/spirits. There would be plenty of room in one 30" wide pantry for most everything without the papergoods. The extra depth you want to get rid of would be quite useful for the paper, though... :)...See MoreLarger Pantry vs. Wall Oven
Comments (17)It really depends on what you like to cook. My Chinese relatives all use their ovens for storage, and I don't think they have turned them on in years. They'd almost certainly be happier with a range top. This is ironic, as there are several Chinese dishes that cook much better in the oven than on the stove top. We made Taiwanese Beef Noodles today. The broth needs to slowly cook for 4 or 5 hours, especially as we always add beef tendons. Doing that on a stove top takes constant attention. In the oven, it's a no brainer. Apart from slow-cooked food, we use our oven for baking, for roasting, for making fresh croutons, and a ton of other things -- including the kids' Shrinky Dinks. On average, it probably gets used two or three times a week. Not as often as the stove top, but enough to keep it in the main kitchen. There definitely are occasions when a second oven is handy. But I am OK with the additional oven being a little more out of the way. I can understand that everybody's use case is different, but I can't agree with the statement that ovens universally get used rarely. We have a "main" pantry close by, and an overflow pantry a short walk away. Works well for us. Might not work for others....See Moreclergychick
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13 years ago
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