Expired Spices Living Beyond Their Prime
Your spice rack might look organized, but it’s probably hiding some ancient offenders. Professional organizers often find spices from grocery stores that clients haven’t shopped at in over 15 years. Ground spices typically last anywhere from two to four years, while whole spices can last three to four years since their fragrant oils stay intact longer.
Those little jars might seem to last forever, but just like any ingredient, they degrade over time. Once ground, a spice’s potency starts to degrade over time. The best way to test your spices is simply to smell them – open that jar, hold it about six inches from your nose, and give it a sniff. If you can’t detect much aroma, it’s time for a replacement trip to the grocery store.
Condiments Playing Hide and Seek in Your Fridge
Most people are diligent about tossing out moldy blueberries and past-their-sell-by-date lunch meat, but they will let a can of mustard linger in their refrigerator for a decade. Your refrigerator doors are a good place to start when decluttering a kitchen, as dressings, sauces, and condiments tend to live in there longer than they should.
Condiments that are high in vinegar, such as mustard and Worcestershire, can last up to two or even three years in the fridge but taste best within a year of opening. Always keep track of changes in color, texture, and smell. That fancy salad dressing you bought for last year’s dinner party? If it’s been sitting untouched behind the ketchup, it’s probably ready for the trash.
Mismatched Tupperware and Storage Container Chaos
Tupperware was invented to improve kitchen organization, but it often has the opposite effect. People are nuts about Tupperware—they keep tons of it, even if the pieces are missing tops. Throw out any mismatched containers, and aim to keep just three round containers and three rectangular containers.
One of the most frustrating sources of clutter in kitchen cabinets is food storage containers. The answer is that you are simply saving too many. Sort them by size, and then start to toss – there is no use holding onto those that don’t match up, won’t seal tightly or are hopelessly stained, scratched or bubbling. Plastic containers, especially when warped or stained, can leach harmful chemicals like BPA and phthalates into your food. Opt for glass or stainless steel alternatives instead.
Scratched and Damaged Cookware
Pots, pans, and cookie sheets are designed to last for years, but not forever. It’s important to throw away any pans or baking sheets with scratched nonstick coatings; these can pose real health risks. You only need one size of each thing.
When non-stick cookware gets scratched, it can release toxic chemicals into your food. Replace these pans with safer options like cast iron, stainless steel, or ceramic-coated cookware. That old frying pan with the peeling coating isn’t just ineffective anymore—it’s potentially dangerous. Professional organizers recommend keeping only the essential sizes you actually use regularly.
Rarely Used Small Appliances Taking Up Precious Space
In the experience of professional organizers, juicers are the most underutilized appliance of all. Fueled by New Year’s resolutions and the desire for healthier habits, people eagerly invest in a juicer in the beginning of the year, but the enthusiasm fades as soon as they realize how much work it is to maintain and clean after each use.
There are so many cool appliances out there, like ice cream makers, slushie machines and novelty waffle makers. They’re all fun to use, but if you have some that you don’t use regularly, they may not be worth keeping in your kitchen. Specialized gadgets like egg slicers and avocado pitters may seem innovative in the store but rarely justify their drawer space. If space is limited, organizers recommend only keeping the small appliances you’re using regularly – items used only once a year just aren’t worth the clutter you have to see daily.
Frozen Foods Lost in Time
Freezers buy you extra time, but eventually even frozen foods go bad. Professional organizers often find many expired items in clients’ freezers, which they have forgotten are in there. Each food has a specific freezer life, but as a guideline, chicken pieces can last for nine months, shrimp can stay in the freezer for six to 18 months, and vegetable soup is good for two to three months.
A good rule of thumb is that if you notice something is coated in freezer burn, it’s likely degraded to the point that the taste and texture will be compromised. That mystery meat wrapped in foil from who-knows-when needs to go. Your freezer isn’t a time capsule, and keeping expired frozen items just wastes valuable space that could house fresh ingredients.
Black Plastic Kitchen Items
Recent research has found some black plastic kitchenware to have high levels of toxic flame retardants. The chemicals make their way into home products through the recycling of electronic waste. Many black plastic kitchen items are made from recycled electronic materials that contain toxic flame retardants and other chemicals. New research shows that many types of black plastics contain harmful flame retardants that shouldn’t be coming into contact with food.
Study authors recommend getting rid of black plastic kitchen utensils and replacing them with stainless steel or other plastic-free alternatives, and using glass, stainless steel or ceramic containers. That means the black plastic spatula you use to scramble your eggs should get tossed, too. It might seem wasteful, but your health is worth more than holding onto potentially contaminated kitchen tools.
Cracked and Chipped Dishes
If a few dishes in your set have minor chips or cracks, it might not seem like a big deal to hold onto them. In reality, small cracks in ceramic can harbor bacteria. Not to mention, sharp chips are an eyesore and might cut your hands or mouth as you eat.
That coffee mug with a hairline crack or the plate with the permanent stain? Professional organizers see these as visual clutter and potential hazards. They recommend keeping only dishes you use and love in good condition. Your everyday dinnerware should make you happy, not stressed about potential injuries or unsanitary conditions.
Excessive Duplicate Kitchen Tools
Do you have multiple can openers or apple slicers cluttering kitchen drawers? You can save a lot of space by getting rid of extra tools and utensils. Professional organizers recommend gathering all duplicate gadgets into one place, then critically assess what you really use and need. A couple of good knives, one potato peeler, a grater, a colander, a couple of spatulas and cooktop spoons are sufficient.
How many spatulas, can openers, or measuring cups does one household need? Organizers often recommend keeping the best-quality version and donating the duplicates to clear precious kitchen space. That drawer stuffed with three pizza cutters and five wooden spoons is doing nothing but creating chaos when you’re trying to find what you actually need.
Takeout Condiment Packets and Plastic Cutlery
We all have that drawer—the one stuffed with leftover ketchup packets from McDonald’s, plastic pouches of soy sauce from Chinese take-out, little tubs of Chick-fil-A sauce, and unopened packets of plastic cutlery. Professional organizers recommend throwing out 90% of these packets and putting the rest in an “on the go” basket in the pantry along with disposable coffee cups and other paper goods.
A handful of sauce packets, disposable cutlery and straws from takeout orders add up to a drawerful. Whether the restaurant gives you more than you need or you grab a few extra, it’s not necessary to keep them tucked away and taking up space forever. Most food banks accept wrapped disposable cutlery, so there’s no need to toss those items in the garbage.
Worn Out Cutting Boards
Much like kitchen appliances, your cutting board has a limited shelf life. All that chopping of veggies and fruits has probably given your cutting board plenty of scratches, and bacteria has likely found a home in those deep grooves. Even if you are cleaning your cutting board regularly, you probably need to replace it more often.
Cutting boards that are heavily scratched can trap bacteria in the grooves. Wooden or bamboo boards are great sustainable options—just sand them down if they start to wear out! Bacteria can easily hide in scratched plastic or porous wood. Professional organizers recommend replacing wooden spoons every five years or when you see visible wear.
Old Appliance Manuals
Your new dishwasher, refrigerator or toaster oven came with a lengthy user manual. Instead of tossing it in a junk drawer, consider placing it directly in the trash. They can all be found online. The next time you need help resetting your microwave, pull up the instructions online – in many cases, you’ll even find an easy-to-follow how-to video.
If you keep a collection of product manuals in your kitchen, it’s a good idea to go through them periodically. You might find that you’re holding onto manuals for appliances that you haven’t owned in years. The same goes for coupons, takeout menus and junk mail. That stack of papers is just collecting dust and taking up valuable drawer space that could be better utilized.
Empty Glass Jars Without Purpose
Professional organizers often see empty glass jars from things like jam, marmalade, and yogurt stored in people’s kitchens. These jars seem too substantial to throw away, so people hold onto them in case they can find use for them—but they rarely do. Unless you have a firm plan for these jars, don’t feel bad about placing them in the recycling bin.
That collection of mason jars from your brief canning phase three years ago? If you haven’t touched them since, they’re just creating clutter. While glass jars can be useful for storage, most people accumulate far more than they’ll ever realistically use. Be honest about your actual storage needs versus your imagined future projects.
Rancid Oils and Nuts
Check the expiration dates on the oils—canola oil, olive oil, avocado oil, and so on—stored in your pantry. Be sure to open the oils, peanut butter and other nut butters to see if they smell rancid. If they have an unusual smell, it’s time to replace them. Nuts are one of the baking ingredients you can store in the freezer to prevent them from going bad.
If you’ve had your flour, nuts, sugar and cooking oils hanging around for a year or so, it’s time to swap them out for new ones. Check boxes, cans, bottles and jars for expiration dates and toss what’s necessary. Keep in mind that spices lose their potency over time, so even if you can’t find an expiration date on the jar, just pinch the herb or spice to figure out if it’s still good.
Excess Water Bottles and Travel Mugs
It’s the age-old question: How many reusable water bottles do you actually need? Chances are that you reach for your favorite one or two again and again, so don’t be afraid to donate the extras that have been shoved to the back of the shelf. The same goes for travel mugs.
That collection of promotional water bottles from various events and conferences is probably doing nothing but creating cabinet chaos. Most people have a clear favorite or two that they actually use, while the rest just take up valuable storage space. Professional organizers suggest keeping only what you genuinely use and donating the rest to make room for items you actually need.
Expired Frozen Items
Freezer does not equal forever; frozen food expires too. Many people treat their freezer like a preservation vault, but items can develop freezer burn, lose quality, and even expire despite the cold temperatures. That bag of frozen vegetables from two years ago or the mystery meat wrapped in aluminum foil needs to go.
Professional organizers recommend doing a freezer audit at least twice a year. Look for items with thick ice crystals, freezer burn, or packages you can no longer identify. These items not only take up space but can also affect the taste and quality of newer frozen foods stored nearby.
Oversized Appliances You Never Use
If you have a smaller kitchen and limited storage space, consider getting rid of oversized appliances that you don’t use frequently. Bread makers are another kitchen offender – if you became interested in bread making and the fever only lasted a few months, that bread-making machine is now just taking up a lot of space.
Over time, kitchen cabinets become filled with small appliances and tools we have acquired. While some are time-savers, others are simply collecting dust. Take an honest look at your assortment, and decide which ones can go. Look for any that are broken, too difficult to operate or clean, take up too much space or can do the same job as another appliance you use more often.
Stained and Worn Kitchen Linens
Many homes have more towels, sheets, and blankets than they could possibly need. Organizers typically suggest keeping two sets per person or bed and donating or discarding the extras. This applies to kitchen towels, dishcloths, and oven mitts too—if they’re stained beyond redemption or falling apart, it’s time to replace them.
That stack of dish towels with permanent grease stains or the oven mitt with a hole burned through it aren’t doing you any favors. Kitchen linens work hard, and when they’re worn out, they’re not just unsightly—they’re also less effective at their jobs. Fresh, clean kitchen linens make cooking and cleaning more pleasant and hygienic.
Old Kitchen Sponges
Try to remember the last time you replaced your kitchen sponge — was it within the last couple of weeks? You can sanitize your sponge to prolong its life, but as soon as it’s looking messy and worn (between two to three weeks), start using a new one.
Cracks and crevices in your aged utensils make them harder to clean, and those spots are known to harbor bacteria. The same principle applies to sponges—once they start falling apart or developing that permanent funk smell, they’re more of a contamination risk than a cleaning tool. Professional organizers see dirty, worn-out sponges as one of the easiest items to replace for immediate kitchen improvement.
Your kitchen should be a space that inspires you to cook and brings you joy, not a source of stress and clutter. Professional organizers agree that starting with these twenty items creates immediate visual and functional improvements that make the entire space feel more manageable. The best part? Most of these changes cost nothing but a little time and decision-making courage. Once you’ve cleared out the obvious culprits, you’ll be amazed at how much more space and peace of mind you have. Ready to tackle that junk drawer now?
Expired Condiments and Sauces
Here’s something that’ll shock you: that bottle of ketchup in your fridge door might be older than your last relationship. Most people treat condiments like they’re immortal, but even that fancy mustard you splurged on has an expiration date. Professional organizers consistently find condiment graveyards in client fridges—bottles of soy sauce from 2019, salad dressings that separated years ago, and hot sauces that have lost their kick entirely. The sneaky thing about expired condiments is they don’t always look bad, but they’ve definitely lost their flavor punch and can harbor harmful bacteria. Take five minutes right now to flip those bottles around and check the dates—you’ll probably find at least three that need to go immediately. Your taste buds (and your stomach) will thank you when every sauce actually enhances your food instead of just taking up precious real estate.
