Hi bpath,

In my recent remodel, I added 36” drawers on either side of my range to address your exact concern. Works quite well =)

my ceilings are 9'. In my walk in pantry I have shelving units made out of melamine in 8' sheets. With the toe kick that gives me 8" between the top of the unit and the ceiling. I put longer items there upside down and let them hang over.

I also made the back wall of my pantry 20" deep. I can get bigger things on the shelves and stack cereal boxes double deep.

If I didn't have either of those they'd go in the cabinet above the fridge since it's deeper.

Catinthehat, how are the pans stored inside? Are they laying flat, nested, or are they on their sides?

azaline, I dream of a pantry wider than 21”.

Helen, how did you install the divided trays above the wall oven? Right now we have a wire divider that is good for the baking sheets and such, but they don’t accommodate a roasting pan with the V-rack.

Assess frequency of use to assign a category of importance in the hierarchy of storage. If it only gets used one a year, then inside a garbage bag on a garage shelf will be just fine. If it gets used every Sunday, then nice deep pot and pan storage drawers hold tons. Somewhere in between is in a walk in pantry or maybe adjacent laundry room area.

A nice deep drawer is nice, but not if it means nesting!

I’m leaning toward a pantry section with the shelves close together, so one pan high, no stacking.

In the meantime, I’d love to know how Helen installed her dividers.

I have a set of rollouts behind flush doors on the seating side of my island. Turkey roaster and odd stuff seldom used goes there.

I could have put my big roasting pan in one of my big drawers, but that would have meant stacking things on top of it. It's used once a year at most, so it's in the cabinet over the refrigerator - the only thing on top of it is the popover pan. It's not that hard to reach.

I added storage to the former kitchen table area now the bar area. It is 15" deep and 10' long and consists of 5 cabinets.
I did not use drawers in it and I store rarely used items in it.

kathi_steele's ideas · More Info

The extra large wok and lobster pot are stored in my attic. They only get used every couple of years. I don’t use deep sided pans like that to cook meat in. I use a broiler pan, so the skin crisps. What am I missing? Why do you need the deep sided bulky pans?