How to Pack a Kitchen Properly for Moving Day

Kitchens take longer to pack than most people expect. They contain fragile glass, heavy pans, sharp utensils, open food and appliances in awkward shapes. Starting with a plan prevents the final evening becoming a pile of half-filled boxes.

Clear out before buying boxes

Dispose of expired food and donate unopened items you will not use. Removal teams normally cannot carry flammable products, leaking containers or some cleaning chemicals. Check before packing them. Use frozen food in the weeks before moving because keeping it safely frozen during a long journey is difficult.

Pack plates on their edges

Wrap plates individually or in small groups with paper between them. Place them vertically rather than flat, with cushioning underneath and around the sides. A vertical plate is generally better able to handle pressure than a stack lying flat. Do not leave room for the contents to move.

Glasses, mugs and ceramics

Use clean packing paper as the first layer. Protect handles and stems, then place glasses upright in a strong box. Keep heavy items underneath lighter pieces, but avoid overloading the carton. Mark it clearly and describe the contents.

Small appliances

Empty, clean and dry appliances before packing. Remove loose trays, shelves and attachments. If you still have original packaging, it may be useful, but a well-padded moving box can work just as well. Coil cables neatly and label removable parts.

Pans, knives and pantry goods

Stack pans with paper between them. Wrap knives securely so blades cannot move through the packaging, and label the bundle. Seal dry food in bags or containers before boxing it. Keep oils and sauces upright inside a plastic tray or bag in case a lid fails.

Keep one small kit out

Leave a kettle, mugs, tea or coffee, one pan, basic cutlery, washing-up liquid and a cloth until the end. Pack them together and mark the box to open first. The rest of the kitchen can then be unpacked in a calmer order.