Pots And Pans: Safe Moving Tips

Moving pots and pans can be a challenging task. They are heavy, awkwardly shaped, and take up a lot of space. However, with the right materials and techniques, you can safely and efficiently pack and move your pots and pans. Here are some essential steps to follow when preparing for your move.

Sorting and selecting pots and pans

Sorting and selecting your pots and pans is an important step in the process of moving or reorganising your kitchenware. Here are some tips to help you get started:

Editing Your Collection

First, go through your pots and pans and decide which ones you want to keep and which ones you no longer need. This will help you determine how much space you need and what type of storage solutions will work best. It is also a good opportunity to declutter and get rid of any old or damaged items.

Sorting by Size and Material

Once you have decided which pots and pans to keep, sort them by size and material. This will help you visualise how they will fit together and make it easier to group them when packing or storing. For example, you may want to keep similar items together, such as stacking pans of similar sizes inside each other.

Selecting a Storage Location

There are several options for storing your pots and pans, depending on your kitchen layout and personal preferences. Here are some ideas:

• Cabinets: You can store your pots and pans in a designated cabinet, using dividers or racks to keep them organised and scratch-free.
• Drawers: Deep drawers can be ideal for storing pots and pans, especially if they have built-in or DIY dividers.
• Hanging Racks: Ceiling-mounted or wall-mounted hanging racks are a great way to display your pots and pans while saving cabinet space. Just be sure to check the weight limit and ensure your ceilings can handle the weight.
• Kitchen Island: If your kitchen island has built-in shelves or cabinets, use them for storing your cookware. This provides easy access while cooking.
• Pantry: If you have a large pantry, consider storing some of your less frequently used pots and pans there, especially larger items that take up a lot of space.
• Toe Kick Drawers: These drawers utilise the space between your floor and lower cabinets, providing extra storage for pans.

Selecting a Storage System

When selecting a storage system for your pots and pans, there are several options to choose from:

• Stacking: You can stack your pots and pans in size order, either in a cabinet or on a shelf. Using a cookware rack or dividers can help keep them organised and scratch-free.
• Hanging: Hanging your pots and pans from hooks, rails, or a pegboard is a great way to utilise vertical space, especially in narrow kitchens. It also allows you to keep your favourite cookware at eye level.
• Tiered System: A tiered organiser allows you to store pots and pans vertically, making it easier to access items that would normally be stacked.
• Baskets or Bins: Using baskets or bins can help you organise lids, utensils, and smaller items.

Remember to consider the weight and fragility of your pots and pans when selecting a storage location and system. Cast iron, stainless steel, and glass items can be heavy and prone to breakage, so they may require extra protection or a separate storage solution.

Cleaning and drying pots and pans

Cleaning:

Firstly, if your pots and pans are still hot from cooking, simply pour hot water into them to deglaze and loosen any burned-on food or grease. If your cookware has cooled down, scrape out any grease or food residue and discard it into the trash. Be careful not to pour grease down the sink, as it can clog your pipes.

Next, fill your pot or pan with hot water and add a few drops of mild dish soap. Let the soap and water mixture sit for a few minutes before scrubbing the inside and outside of the cookware with a sponge or scouring pad. Concentrate on areas with stuck-on food. Avoid using abrasive sponges or steel wool on non-stick or stainless-steel pots, as they can cause scratches.

For copper pans, use a sponge, water, and a mild dish soap. If there is stuck-on food, soak the pan in hot water for 15 minutes before scrubbing. For cast iron pans, it is best to avoid using dish soap as it can affect the taste of your food. Instead, use hot water and a brush or pan scraper to remove any food residue.

For stubborn, burned-on food or grease stains, create a paste with baking soda and water, and spread it across the bottom of the pan. Let it sit for about 5 minutes, then use a scouring pad to work in circles and loosen the stains. Alternatively, you can boil a mixture of water and baking soda in the pan, then scrub with a brush.

Drying:

After cleaning, thoroughly rinse your pots and pans with hot water to remove any soap residue. Then, dry the cookware with a clean rag or paper towels until completely dry. Ensure that all moisture is removed, especially from cast iron pans, to prevent rusting.

For copper pans, it is essential to dry them thoroughly with a microfiber cloth after cleaning to prevent the copper from tarnishing. Similarly, non-stick pans should be dried with a microfiber cloth to remove grease residue and maintain the coating.

Gathering packing materials

Boxes

First, you'll need to get your hands on some sturdy, good-quality moving boxes. Medium-sized boxes are ideal, and you can also use dish pack boxes for heavier items. You can purchase these boxes from most stores that sell shipping supplies or from moving companies. Don't skimp on box quality—flimsy boxes won't provide adequate protection for your kitchenware.

Packing Tape

Get packing tape to seal your boxes securely. Avoid using duct tape, as it won't provide the same level of adhesion.

Wrapping Materials

To protect your pots and pans from scratches and other damage, you'll need wrapping materials such as packing paper, bubble wrap, or spare dishtowels/linens. Wrap each pot and pan individually, and consider using extra layers of newspaper or packing paper between each item for added protection.

Filler Materials

To fill any gaps between pots and pans within the boxes, use filler materials such as scrunched-up wrapping paper, bubble wrap, or even lightweight kitchen items like oven mitts or towels.

Wrapping pots and pans

Wrapping your pots and pans is an essential step in the packing process to ensure they remain undamaged during transit. Here is a detailed, step-by-step guide on how to wrap your pots and pans:

Step 1: Clean and Dry Your Pots and Pans

Before packing, give your pots and pans a thorough clean. It is important to ensure they are completely dry before wrapping and packing them. Washing your pots and pans at least 24 hours in advance is recommended, and then leaving them on a drying rack overnight. This is also a good opportunity to inspect your pots and pans for any damage.

Step 2: Gather Your Packing Materials

You will need strong, good-quality, medium-sized moving boxes, packing tape, and wrapping materials such as packing paper, bubble wrap, newspaper, or spare dish towels/old clothing/linen.

Step 3: Wrap Your Pots and Pans

Completely wrap each pot and pan in paper. For non-stick pans or those with fragile elements, such as glass lids, add a protective layer of bubble wrap or a dish towel, securing it with packing tape. Line the cooking surfaces of your pots and pans with bubble wrap or a dish towel, as these are the most valuable areas of the items.

Step 4: Nest Your Pots and Pans

To save space, nest your wrapped pots and pans within each other. Place a couple of dish towels in the largest pot, then put a slightly smaller pot inside. Repeat this process with the remaining pots, placing dish towels at the bottom of each pot before adding the next one. This will prevent scratching and keep the handles level. Finish off the stack by placing the lid of the smallest pot on top, upside down.

Step 5: Finalize and Label

Once your pots and pans are wrapped and nested, you can place them into your chosen vessel for transport. For a short-distance move, you can use heavy-duty garbage bags. For a long-distance move, it is best to use a sturdy cardboard box. Label your bags or boxes clearly with their contents, and any special instructions.

Packing and transporting

Before packing, it's important to decide which pots and pans you want to move. If you've lived in your current home for many years, you've probably accumulated a lot of cooking containers, and your kitchen cupboards may be cluttered. Packing pots and pans correctly takes time, so you only want to devote energy to the pots and pans you will actually use at your new address.

Next, clean and dry your pots and pans thoroughly. Grease can saturate the wrapping materials and soak through the cardboard box, compromising the integrity of the carton and staining other items. Moisture can also damage other household items during a short-term move and, in a long-term move that involves storage, you could even end up with mouldy pots and pans. It's a good idea to wash your pots and pans at least 24 hours before packing them and then leave them on a drying rack overnight.

Now it's time to gather your packing materials. You will need strong, medium-sized moving boxes, packing paper and bubble wrap (as well as some newspapers), dishtowels (or old clothing, linen, etc.), and packing tape and permanent markers. Some heavy-duty garbage bags may also be useful, especially for local moves.

If any of your pots or pans have glass lids or other fragile elements, wrap them with packing paper and add a protective layer of bubble wrap or a dishtowel. Secure the wrapping with packing tape.

Even though pots and pans are sturdy, they can be easily damaged if they come into direct contact with each other during the move. Wrap your pots and pans in packing paper and line the cooking surfaces with dish towels or bubble wrap. This will keep them better protected and decrease the risk of damage to other items in the box.

When packing, it's useful to nest the pots and pans together to save space. If you are moving long-distance, place the nests of pots and pans in cardboard boxes. For local moves, you can put the nests of pots and pans in heavy-duty garbage bags, but make sure to wrap any sharp corners so they don't poke through the plastic.

Once your boxes or bags are full, seal them with packing tape and label them clearly. Include the room they belong to, such as 'kitchen', and their contents. For boxes containing fragile items, mark them as 'Fragile' and write any necessary handling instructions in big, bold letters.

When loading and unloading pots and pans, only carry them alone if it is comfortable to do so. Trying to remove something that is too heavy is dangerous and increases the chance of damaging objects and property.

Frequently asked questions