The Great Kitchen Purge

A new year is often inspiration to purge the unwanted and unneeded. As time goes by, we tend to collect things that we think we need, but the reality is, all they do is take up space and make it harder to be more efficient. In August I moved into a new kitchen, and while the boxes were unpacked, things weren’t running as efficiently as I wanted them to. The solution? A big kitchen purge.

Purging things from your kitchen doesn’t mean that you have to get rid of things. Just as when you clean out your closet, put items that you don’t use that often aside, out of reach for awhile, and see if you need them later on. Do I really need four wine bottle openers? Not really. I kept my favourite where it can be easily reached, and put away the rest.

What do you really need in a kitchen? I think this comes down to personal taste and how you cook, but the truth is, you need a lot fewer things than you may think.

Below is a list of must-haves in my kitchen. Keep in mind that there are a lot of things out there that people may be passionate about that they must have, but in my kitchen, so far these are the things I can’t do without:

• three knives (one really good Chef’s knife, paring, and bread knife), scissors, and sharpening steel
• a ruler (I love having one to measure things properly, or if I’m unsure about dimensions of a pan, or how thick I’ve rolled something.)
• scale (doesn’t have to be digital, but essential to accurately measure things.)
• a set of mixing bowls in various sizes
• prep bowls (I like the anchor glass containers, as they are durable and easy to clean, plus they have lids, so I can use them in the fridge, too. In fact, I like them far more than any plastic containers. Ramekins work well here, too.)
• measuring cups and spoons (I have a set of dry ones, and a small and large glass one for liquids.)
• cutting boards (one for meat, one for veggies, and one tiny for small things, like cheese)
• set of pots and pans (a cast iron fryingpan is wonderful, but be careful if you have a ceramic topped stove like I do.)
• utensils (wooden spoons, spatulas, slotted spoon, tongs, ladle, masher, ice cream scoop, whisks, juicer)
• biscuit cutters, various sizes
• gadgets (wine bottle opener, can opener, meat thermometer, cheese grater, microplane)
• colander, salad spinner
• baking pans in various sizes (9x9 square, 9x13, a loaf pan, muffin tin, cookie sheets)
• wire cooling rack  (the closer the wires, the better)
• a few decent casserole dishes that can go in the oven
• some really good oven mitts and an apron

Do I use my canner and all the accessories? What about the pancake skillet? Of course I do, but only occasionally. Pack all the things that you use only occasionally away in the higher cupboards, out of reach. If you never pull those things out again in the next year or so, think about getting rid of them.

Broken or old kitchen gear should be purged immediately, as it can actually become dangerous—as in the case of dull knives, warped cutting boards, chipped or cracked glassware, and more. You don’t need expensive gear to run a kitchen, but quality gear in good shape is a must.

In the end, it’s all about having what you need at your fingertips when you need it, and keeping things in safe working order.

What’s essential in your kitchen?