The kitchen is not only the heart of the home, but it’s the workhorse, too. Both of which make it prone to mess and clutter. While a lived-in look is lovely and may suit many households, it’s easy for this essential room to become less functional when it becomes too lived-in. But by taking inventory and assessing what you need and don’t need, you can make this space more streamlined and less stressful. Ahead, cleaning pros share their tips for what to keep and what to toss for a kitchen that is as easy on the eye and easy to work in.
01 of 11 Damaged Nonstick Cookware
The safety (or lack thereof) of nonstick chemicals (like per- and poly-fluoroalkyl substances, known as PFAS) used in cookware has been making headlines for decades. The risk of synthetic chemicals leaching into food while cooking is thought to expose users to the risk of developing various health issues. PFAS-free, like stainless steel and cast iron, is a great alternative; but using damaged nonstick cookware made with PFAS of any kind is not advised. “Damaged nonstick cookware can release ‘forever chemicals’ which have been linked to serious health risks,” says Katie Berry, residential cleaning expert. Nonstick cookware where the coating is dinged, scratched, chipped, etc, should be tossed.
When I checked my own kitchen, I found a frying pan with a scratched coating that I’d been using for years, thinking it was fine. Turns out, those scratches can release tiny particles of PFAS into your food, which is a bit unnerving. A 2023 report from the Environmental Protection Agency noted that PFAS exposure may be linked to issues like immune system effects or even certain cancers, though research is ongoing. Switching to stainless steel has been a game-changer for me—clean-up’s a bit tougher, but I feel better knowing I’m not cooking with potential toxins. If you’re unsure about your pans, hold them up to the light: any visible scratches or peeling mean it’s time to let them go. You can often recycle old cookware through local programs, so check with your municipal waste service before tossing them in the trash.
02 of 11 Cracked Mugs and Chipped Glassware
Even if you like the distressed look of old drinkwear, damaged mugs and glasses could pose a hazard. “A cracked mug is an accident waiting to happen since heat can finish breaking it apart while you’re mid-sip,” says Berry. “And chipped glasses can injure your mouth.” Marred mugs and glassware can be recycled or used for storage receptacles elsewhere, and replaced.
I’ve got a soft spot for my quirky, chipped mugs, but after a near-miss with a cracked one that almost broke while I was pouring hot coffee, I’m convinced it’s not worth the risk. Beyond the danger, chipped glassware can harbor bacteria in those tiny nicks, which is a hygiene issue no one wants in their kitchen. If you’re crafty, consider turning those old mugs into planters for herbs—mine are now home to some thriving basil. If that’s not your thing, most recycling centers accept glass, but double-check they take damaged items. Replacing them doesn’t have to break the bank; thrift stores often have sturdy, unique pieces for a few bucks.
03 of 11 Mismatched, Warped, or Too Many Food Containers
The bane of kitchens everywhere, the food storage container area is often rife with an annoying jumble of mismatched bottoms without tops, tops without bottoms, and cracked or warped pieces that don’t keep food airtight. “Assess plastic ware, especially containers (like takeout containers) you have been reusing,” says Mary Gagliardi, aka “Dr. Laundry,” Clorox’s in-house scientist and cleaning expert. “Discard any that are cracked or are missing pieces. If you simply have too many, donate what you don’t need to a local classroom for their storage needs, like art supplies.”
My container drawer used to look like a plastic jungle—lids that fit nothing, cracked containers from years of takeout, you name it. Sorting through them was a hassle, but I realized keeping only a few matching sets made meal prep so much easier. Studies show that cluttered kitchens can increase stress levels, and I can vouch for that—opening a tidy container drawer feels like a small victory. If you’re overwhelmed, try this: keep only enough containers for a week’s worth of leftovers (about 4-6 for a small household) and recycle the rest. Many schools or community centers will gladly take extras for crafts or storage, so you’re not just tossing them out.
04 of 11 Stained Linens
Tablecloths are gorgeous and cloth napkins and dish towels are the sustainable way to go, but all these items can take a beating given their regular proximity to food. Gagliardi says to evaluate your dish towels, cloth napkins, and tablecloths for stains, and see if you can restore them. “After getting them clean, decide whether you want to keep them, especially if you have multiple sets, reuse them around the house for cleaning tasks, or donate them.” It may be time to let them go if they are particularly threadbare and worn out.
I’ve tried every stain remover under the sun on my dish towels, and some just won’t come clean. For stubborn stains, soaking in a mix of warm water and oxygen bleach for a few hours can work wonders—Gagliardi’s right about trying to restore them first. If they’re too far gone, I’ve found old linens make great cleaning rags for dusty jobs like wiping down cabinets. Donating lightly used ones to shelters is another solid option; many places need linens for their kitchens. Pro tip: switching to darker-colored napkins hides stains better, saving you from replacing them as often.
05 of 11 Spoiled Food
Cleaning out the refrigerator may not be the most beloved of chores, but it’s necessary evil—a cluttered fridge leads to stress and food waste, a sustainability and economic no-no. “Empty the contents of the refrigerator, checking expiration dates and assessing food items for spoilage, especially little used items that you’ve had longer than you realize,” says Gagliardi. “Compost spoiled or expired food, and wash out plastic or glass containers before recycling.” Once you have your refrigerator in order, it will be immensely easier to see what you have and use up what you can before it goes bad.
I used to dread fridge clean-outs until I realized how much money I was wasting on spoiled food—about $1,600 a year for the average American household, according to the USDA. Now, I do a quick sweep every two weeks, checking for anything funky or past its prime. Composting is a game-changer if you’ve got a backyard bin; it keeps food waste out of landfills and enriches your soil. If you don’t compost, check if your city has a food waste program. One trick I’ve learned: store leftovers in clear containers so you can see what’s inside and eat them before they turn into science experiments.
06 of 11 Unwanted Pantry Foods
We have all done it, over-purchased canned items at a sale or picked up that novelty pantry staple in a moment of ambitious shopping. And all too often, these items end up living a life of ignominy on the back of a shelf. “Expired foods are obvious ones to get rid of, but what about that can of lima beans you keep pushing to the side because no one in your family will eat them? Donate them to a food pantry or add them to your compost pile,” says Berry.
I’m guilty of grabbing weird canned goods during sales, only to let them gather dust. Food banks are a great place to donate unexpired, unwanted items—most accept canned goods up to a year past their “best by” date, as long as they’re not damaged. If you’re composting, be cautious: some foods like oily sauces can attract pests, so stick to veggie-based items. To avoid overbuying, I now keep a pantry inventory list on my phone; it’s a simple way to check what I have before hitting the store, saving me from another can of mystery beans.
07 of 11 Stale Dried Herbs and Spices
One of life’s great mysteries is this: How are you supposed to use a whole jar of random herb or spice that you only needed a half a teaspoon for just one recipe? A sad fate compounded by dried herbs and spices losing their potency more quickly than you might think. “If you open the container and don’t get a strong whiff of their scent, your food won’t pick up their taste, either,” says Berry. Go through your spices and assess for flavor, and find new life for those that are stale.
I had a jar of cumin sitting in my cabinet for years before I realized it smelled like nothing. Spices typically lose flavor after 1-3 years, depending on whether they’re whole or ground, so it’s worth a sniff test every six months. Stale spices can still be used for crafts, like making scented sachets for drawers. To keep fresh spices longer, store them in airtight containers away from heat and light—my spice rack by the stove was a bad idea! Buying smaller quantities from bulk bins is another way to avoid waste, especially for herbs you rarely use.
08 of 11 Scratched or Warped Plastic Cutting Boards
Cutting boards may seem straightforward, but they come with important safety considerations. “Warped cutting boards are likely to wobble when you’re cutting things, leading to injury,” says Berry. Sharp knives already pose a risk of injury, a wobbly cutting board only exacerbates that risk. Meanwhile, scratched boards come with their own risks. “Scratches in plastic cutting boards trap bacteria that washing doesn’t always remove,” she says. Consider moving a scratched cutting board to your craft supplies to use as a paper cutting mat.
I learned the hard way that a wobbly cutting board is a recipe for disaster—nearly sliced my finger chopping onions. Scratched boards are also a breeding ground for bacteria like E. coli, which can survive even after washing, according to food safety studies. If you’re not ready to toss a scratched board, repurpose it for non-food tasks like crafting or as a tray for organizing tools. When replacing, I’ve found bamboo boards are durable and more sustainable than plastic, plus they’re less likely to warp if you care for them properly.
09 of 11 Damaged Wooden Utensils
Wooden spoons and other cooking utensils are great for use across all different types of cookware, but once they start to split and fray, it’s time to replace them. “Those cracks and fuzzy fibers are bacterial landmines,” says Berry.
My favorite wooden spoon had to go after I noticed tiny splinters in a sauce I was stirring—gross! Cracks in wood can trap food particles, making them tough to clean thoroughly. A microbiologist friend once told me that wooden utensils can be safe if well-maintained, but once they’re damaged, they’re not worth keeping. Sanding down minor roughness can extend their life, but if they’re splitting, recycle them or use them as garden stakes. I’ve switched to bamboo utensils for their durability and eco-friendliness, and they’re cheap enough to replace without guilt.
10 of 11 Empty Jars
If you’re resourceful and/or waste-aware, you likely have a drawer or cupboard rife with old jam and sauce jars. But are you using them? More likely, they are seemingly multiplying on their own and are rarely used. Try repurposing what you can—they make great votive holder or storage receptacles for nuts and bolts, craft supplies, toiletries, garden supplies, and more. But otherwise, it’s time to donate or recycle the excess.
I used to hoard jars thinking I’d use them for everything from spices to homemade jam, but most just sat there taking up space. Repurposing a few for storing dry goods like lentils or screws is great, but be honest about how many you need—five, not fifty. Recycling glass is super efficient; in the U.S., about 33% of glass containers are recycled, per the EPA, and it can be endlessly reused without quality loss. If you’re keeping jars, wash them thoroughly with hot water and soap to avoid any lingering odors before repurposing.
11 of 11 Unused Kitchen Items
While many tossable things should get the heave-ho because of their condition, even items in good condition don’t make sense to keep if you aren’t using them. Gagliardi advises opening your cabinets and drawers, emptying the contents, and donating items you aren’t using or have duplicates of—”like cheese knives,” she says. “Tools that don’t work well anymore, like a worn-out can opener or a vegetable peeler, can be discarded.” Berry recommends donating anything you don’t use at least once a year. “The things in your kitchen should earn their keep. If they aren’t useful, you don’t need them,” she says.
I had three vegetable peelers in my drawer, yet I only used one. Donating extras to a local charity kitchen felt good, and it freed up so much space. A cluttered kitchen can make cooking feel like a chore, and studies suggest organized spaces boost efficiency and even mood. If you’re hesitating to let go, try the “one-year rule”: if you haven’t used it in a year, it’s probably not essential. For worn-out tools, check if they’re recyclable—metal items like can openers often are. Replacing with multi-use tools, like a good chef’s knife, can cut down on clutter too.
