The Martha Stewart Blog : Blog Archive Organizing Baking Supplies

January 12, 2026

Organizing Baking Supplies

I am using these long winter days of winter to clean, reorganize, and reset my home. Are you?

Over the years, basement storage spaces can get very disorganized - items are mixed up, shelves are confused, more pieces are added without thought as to where they should be placed, etc. My housekeepers recently tackled one area where I keep my stainless steel sheet pans, tube, tart, and bundt pans, my chocolate and candy molds, giant bowls and cookers, and more. For this clean-up, the shelves were emptied and wiped-down, like-items were grouped together, and finally, everything was returned where they could be found easily and quickly. It's a tedious chore, but it’s always rewarding to see the end result.

Here are some photos, enjoy.

: Do you have an area where you store all your less used pans, pots, and baking supplies? These shelves in my basement are used for storing many of the stainless steel items I do not use regularly.

: It’s not a large space, so one by one the shelves are emptied and then wiped down thoroughly.

: These are industrial warehouse racks. They come in various sizes, and configurations to suit different storage needs.

: Enma wipes down a collection of enamelware trays. Enamelware includes items covered with a porcelain enamel finish.

: I have a lot of enamelware pans. Once they are cleaned, they are stacked appropriately next to other enamelware bowls, cups, etc.

: In the shelf underneath the enamelware are other metal trays of various sizes.

: Enma removes each one and wipes it thoroughly before returning. It is a very tedious job.

: Loaf pans are also wiped clean and stacked neatly on a shelf.

: If you’re an avid cook or baker like I am, you probably have a lot of sheet pans. Sheet pans have raised edges on all four sides to prevent spilling – don’t confuse them with cookie sheets which typically have no sides for fast cookie removal.

: Do you know the difference between tube pans and bundt pans? Tube pans have straight sides and a central hollow tube – ideal for light, airy cakes. Bundt plans are more decorative with fluted sides and a central tube and used for denser pound cakes.

: I also have a number of chocolate and candy molds.

: These molds have a western theme with horses, cowboys, and covered wagons.

: And do you recognize these? These are five cup turkey molds I use from Nordic Ware. They can be used for cornbread, cranberry sauce, or even cake. I use them every year for Thanksgiving.

: The molds are kept near other tart pans and springform pans where they can be found and accessed easily when needed.

: They’re heavy, but cast iron cookware is well known for its ability to retain and distribute heat evenly. They have been used for centuries and are some of the most durable cooking items.

: In a back corner – giant bowls. I use the biggest ones for ice at parties – oftentimes with delicious shucked oysters on top waiting to be devoured.

: This is a paella pan – a wide, shallow cooking vessel for making the popular Spanish rice and seafood dish, paella, from the Valencia region of Spain.