Sometimes... more often than not... we get stuck in a rut doing things the way we have always done them... not because it is the most efficient way, but it's just habit. Recently, I broke free and came up with a more efficient way to store my baking utensils. Previously, I would criss-cross my kitchen opening up cabinets and drawers until I had gathered measuring cups and spoons, spatulas, wooden spoons, a whisk, mixing bowls, and whatever else I needed to begin a baking project. Now, I store the most common utensils that I use in an old enamel pan set atop a jellyroll pan. All washed utensils are placed back in the enamel pan ready for the next baking project.
I use the jellyroll pan to gather my ingredients together before I begin. I also measure ingredients on the jellyroll pan so that spills are contained to the pan which can be easily washed at cleanup time. Here I have gathered supplies on the tray to make a loaf of Whole Wheat Flaxseed Bread from Vegetarian Times.