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Hanging pot/pan storage in cabinet?

6 years ago

Does anyone have hanging pot/pan storage in their cabinets similar to this and if so, do you like it? DH insists on hanging pans vs stacking them in drawers in next kitchen and I'm trying to figure out how to accomplish this in-cabinet, most efficiently. Or does anyone have other ideas besides this kit?

Featured Answer

javiwa

6 years ago

Here's a slightly different version I found when I was researching this for our kitchen:

We ended up DIYing ours underneath our island cooktop:

Super easy and inexpensive to throw together, and one of my absolute favorite things in my kitchen.

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Comments (13)

cac546
6 years ago
I had this but wasn't a fan because every time I pushed the thing back in or pulled it out the pots and pans would rattle against each other. I really disliked it.
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For 7 years now we have had this set up. All our copper skillets/saute pans hang on the Lee Valley Rack on the wall along with our utensils. My oldest son and his wife are professional chefs and I worked in one of their restaurants as the dishwasher for 5 years. After that experience when I re-did my kitchen I wanted everything at hand. I love it ! Wouldn't change a thing and the 1500 cfm hood insures that we don't have "stuff" all over the pots or the open shelves. Also everything gets used all the time as we cook a lot. another pic and you can see part of the open shelves that are to the right and over the sink area. All our daily used serving dishes and glasses and plates are on these shelves. They get wiped down to get clean the dust about 2x a year. That is all they need. in this pic you can see the open sliders down at the bottom that hold more pots and the iron skillets and lids. better view and shows the cab at bottom right with the rest of the pots . All in all everything can be reached with no steps or one step. Extremely efficient and as I said has worked great for 7 years. Hope this helps. We do have a LONG haired cat that weighs 20#...still not a problem. c this shot of the open shelves was early on in remodel ..has changed as far as content but otherwise the same.
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ShelvesThatSlide.com makes custom-sized pull-out shelves in many different styles; if you're up for drilling and screw-driving, you'll be good to go with those. They used to just make their own to the sizes you sent in, but they now sell pre-made ones. I like the custom, frankly. Personally, I'm a fan of pullouts on many levels, even the bottom. But I would ALSO splurge for full-extension slides. Because then you can have three shelves in some of those areas instead of the stereotypical two. You'll be able to closely space them, and still reach everything. It essentially turns everything into drawers. I would personally give up on the idea of "one system," and instead start grouping what you have. Mixing bowls, cooking pots, etc. Also look at what sorts of shapes they are--maybe you have serving trays AND baking sheets AND a broiler pan that are big and flat, and they'd fit best w/ lots of tray dividers in one of the side areas. Then diagram out the cabinet & the stuff. Stack the pans and measure them; figure out what dimensions your pullouts would be, and see what would fit in them. Then you might end up w/ an area that doesn't have a pullout; and another area that has a single pullout shelf high up for mixing bowls, and tray dividers underneath for big flat things. Also remember that mixing bowls should be closer to the action, as should frequently used pans/pots. Stuff you don't use as often can go in the back, or off to the side.
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BTW....what size/type refrigerator are you planning? Counter-depth? Standard depth? SxS? Bottom Freezer w/FD? Other? How wide, tall, & deep is the refrigerator alcove? Is it at least 36" wide if the alcove is no more deeper than 24" or so? If it's deeper than 24" or so, is it at least 42" deep? Is it at least 72" high>? I'm asking b/c... (1) I want to be sure you have enough room to open the refrigerator door(s) fully. If the alcove is so deep that it's deeper than the refrigerator's carcass/box, then you will need some filler b/w the wall & refrigerator to allow the door(s) to open fully (well past 90 degrees). In this situation, 4" to 6" is probably enough. You could install a 4" broom closet b/w the wall & refrigerator if you need extra space. (It doesn't have to be a broom closet...it could have peg board to allow you to hang various things.) (2) Refrigerators are starting to standardize on a 36" width & 72" height so you should plan for the future. It's getting more & more difficult to find a refrigerator narrower & shorter than 36"x72". Finally, is the cabinet above the refrigerator full-depth? If you aren't already doing so, have the room, & it's not too late, I recommend "building in" the refrigerator. It looks more finished when it's built-in. To build-in the refrigerator, put a 3/4" or so finished end panel on the side of the refrigerator that is not against the wall. The panel should be as deep as the refrigerator carcass/box sticks out from the back wall. Then, b/w the wall and end panel above the refrigerator, mount either a full-depth "over the refrigerator cabinet" or pull a standard-depth cabinet forward so it looks full-depth. Here is a link that might be useful: 4'' Broom Closet from Ikeafans
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The 30 year old kitchen I have now was ahead of its time with its pullouts. I still like them fine. People make a big deal of the extra second it takes to open the doors first, but that has never bothered me. You do have to be a little more careful to not open the pullouts with the doors partially opened. I guess what I do like about them is the low sides. I rarely pull them all the way open, just when I need something at the back. And it's a different look-- if you like the door fronts, you won't kick yourself for getting pull-outs. Just don't do regular lowers that require the kneepads and the rummaging,that is a whole different story! That said, we are building a new house and I guess I "drank the KoolAid" because it does have all drawers. Lovely, slab-fronted, soft-closing, full extension drawers, and tons of them. And I love that, too. But it does look different. If you do a lot of reading on this forum, you may think it is the only way to go, but I honestly don't suffer a lot from the extra second it takes to open a door in front of a pullout. Plus they are theoretically adjustable, although I've never adjusted mine. (With the drawers, we measured everything and decided where everything goes in advance.)
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shead
Original Author
6 years ago
@javiwa, that looks awesome!

@cac, the rattling is precisely why I was apprehensive about that mechanism. I don't mind mine stacked in the drawers under the rangetop now but it drives DH bonkers. We'd love to invest in some really nice cookware but he won't until we can store them in a way that they won't scratch.
stillpitpat
6 years ago
cac - ha! I have my dry measuring cups and all measuring spoons hanging on the inside of a cabinet door, and it took a week or so to get used to it. I would forget they were in there and throw open the cabinet door and scare myself. I adjusted pretty quickly, but it took my husband longer, and he startles really easily.
javiwa
6 years ago
Thanks, shead. Just gotta get DH to evolve his way of thinking: scratches = patina. ;) Seriously, quality cookware can stand up to scratching (wear and tear), can't it/they? Cooking is a contact sport...at least in my kitchen.
kazmom
6 years ago
last modified: 6 years ago
We are not gentle with our cookware and I have never noticed any major scratches. Even if it had some, unless you are displaying it I am not sure it really matters.
threelittlelights13ny7a
6 years ago
I have this kind of storage and I absolutely love it! It is so easy to put my pots and pans away neatly and they are always organized. I am so happy to never deal with stacked pots and pans that the rattling doesn’t bother me at all. The pegboards that javiwa showed are pretty awesome, but when we measured our pots and pans the glide ware worked better for what we have
damiarain
6 years ago
another alternative is this in-drawer organization (via i.e. a Rev-A-Shelf)
shead
Original Author
6 years ago
@javiwa, we have Caphalon contemporary right now which I thought was pretty expensive but it has not worn well. I need to check their warranty but I don't think it'll cover our damage which has come from metal objects scraping the bottom (re: kids cooking). MIL got us some copper skillets for Christmas that I like but I hate that the handle gets hot.

@damiarain, I really like that, too! I need to investigate it further.
PRO
MDLN
6 years ago
This is on my "to do" list.
javiwa
6 years ago
shead: Regarding the Calphalon, don't feel too bad. I had a couple of CC stockpots that I treated with kid gloves (used only plastic spatulas and wooden spoons) -- the nonstick layer still got all peel-y. Regardless, trust me: years from now, you'll realize that involving your kids with the cooking was worth the tradeoff. :) BTW, I contacted Calphalon about their warranty (years ago) -- by the time I paid shipping, and their promising to ship me the SAME items as replacements, it wasn't worth it.
M Miller
6 years ago
last modified: 6 years ago
I do the nesting method that your husband does not like. But I changed two things about my pans. First, I de-cluttered them. I had a bunch of duplicate pans, and really only used the same 4. Gave the ones I didn't use to charity. Then I went to the Dollar Store and bought round cloth trivets at a dollar a piece, and put one between each pan and nested them. I read about that on this forum. They are somewhat thick and quilted, and prevent scratching, and also made things quieter. I do not nest my pots though. I keep them in a deep drawer, but I de-cluttered those as well, so one deep drawer holds all my pots except my 2 big dutch ovens (I keep those in my pantry).

I didn't want to do the other hanging methods described in this post due to the clatter issue which I am sensitive to. Perhaps present the pros and cons of the various methods to your husband so that he understands both. I am happy with my pots and pans storage, after I made the changes I described.

(P.S. I also think pots and pans, just with daily use (i.e. not from storage) will get scratched, brown on the bottom, and not look brand-new just from being used like they are supposed to be. If a person is really worried about their cookware staying pristine, perhaps they should buy in-expensive ones so that they won't be as upset when just in their normal use, they become scratched or used-looking.)
mcguirks
6 years ago
This may work depending on your layout: https://www.cabinetparts.com/p/revashelf-organizers-kitchen-organizers-RVNSLSKM327?gclid=Cj0KCQjwkpfWBRDZARIsAAfeXao5TsAinDJ9kwpZi1rR9EnjFNaijcZQZacfIZlJSUe25lSe5nS9blUaAvXPEALw_wcB

The notches in the top may help the pots bang less.

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