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1. 
   renosteinke | Feb 03, 2015 04:21pm | #1

   Pantry? Or Kitchen?

   A 'pantry' is simply a place to store food. It can be anything from a cabinet to a large room, complete with food-prepartaion facilities. I's usually next to a kitchen, not within the kitchen. "Pantries" located away from the kitchen usually have different names, such as 'root cellar.'

   Cabinet norms? Easy. Visit any home center and measure the displays.

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   Now, for my opinions - which often go against the 'norms'-

   IMO, there's a lot to be said for 'open' storage, where things are stored on shelves, wall hooks, etc. For example, many kitchens hang pans from a ceiling rack - which is much better than stacking them in cabinets. Placing knives on magnetic wall strips works much better than tossing them into a drawer.

   "Upper" cabinets, IMO, are almost always "done wrong."  They're usually too tall and too deep - meaning there's lots of places where things can hide, never to be seen again. Cabinets also block light from reaching the counter, introducing another set of problems.

   I have built a number of temporary or camp kitchens, and here are the things I've learned about storing food (as well askitchen equipment).

   First, you need to design the spaces for what they store - rather than try to make a pretty design "work." Knowing the dimensions of what you store will determine shelf depth and the distance from other shelves.   

   Your first 'shelf' is a shallow wire basket placed perhaps 6" above the sink. This basket is only about 3" wide. Here is the place for the dish brush, the sponge, the SOS pad: right where you need it, and it lets things drip into the sink.

   Otherwise, you can place a VERY shallow shelf as low as 12" over the counter. This shelf  no more than 5" deep- can hold spices, canned goods, measuring cups, timers, etc.

   Traditional upper cabinets are set about 18" above the counter. While this works, if this shelf, or the cabinets, are deeper than 8", you start placing the counter in shadow. Note that this is about half the depth of the standard cabinet. I like wire shelves, especially for the lower ones, as they let light pass through.

   If you're going to hang pots from hooks, your level will be about 24" above the counter. Hooks can be on the wall - or on the underside of shelves.

   The third shelf level should be about 28" above the counter, which will place it about the height of the top of the fridge. This shelf should be only about 10" deep, and no more than 12".

   No shelf (or cabinet) should be higher than 6-1/2 ft. from the floor. Higher shelves should be deeper than lower shelves. A shelf is of no use if you can't reach it. The highest shelves are used for larger, seldom used lightweight items, such as the roast pan.

   Note that the dimensions I have given are similar to the sizes of standard cans, Tupperware bins, and food packages. Note that the design prevents many items from being 'buried' behind others.

   Some items, such as produce, are best stored in "hoppers." This suggests an entirely different approach to the lower cabinets as well. Likewise, ovenware, such as cookie sheets and pizza pans, are best stored in vertical slots (similar to plate racks).

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   When it comes to mounting things, I strongly favor hanging them FROM the wall, rather than attaching them TO the wall. That means the "French cleat" method for cabinets, or even the use of 'slatwall' panels.