Simplifying and Reducing: In The Kitchen

One of the jobs on my April to do list was to spring clean the kitchen; I did it yesterday and  took the opportunity to cut back the stuff in the cupboards; anything that I felt was surplus went into my car boot pile.

I keep kitchen equipment in one small base unit and a large drawer; the contents are below:

I then took inventory of what I had, removing items that I hardly ever use.

Items I kept:

• 4 copper bottom saucepans and 1 steamer
• 1 small frying pan
• 1 griddle pan
• 1 colander
• 2 small glass bowls, 1 large glass bowl {mixing, salads, fridge storage}
• 1 salad spinner {which gets used all summer for lettuce storage}
• 1 measuring jug
• 1 small handheld mixer
• 1 pyrex casserole dish
• 1 pyrex square dish
• 2 food warmers {fajitas!}
• 3 chopping boards
• 1 set scales

Items I removed:

• 1 large glass salad bowl
• 1 silver mixing bowl
• 1 lasagne dish
• 1 loaf tin
• 1 small pan

All the items I kept, apart from the chopping boards, should last me a lifetime, if I don’t break them!

Even though I haven’t removed a lot, and I still have some plastic*, the cupboard and drawer seem much easier to navigate and it feels much better to know that I only have items left that I use all the time.

 * I’m not sure what to do with the plastic items as it feels wrong to just replace them, so I keep using them until I find a solution.

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