Stowage & Galley Tips

---

Plan and Pack Smart

• Store heavy items low and centered for balance; keep lighter items high.
• Vacuum-seal dry goods, proteins, and even first-to-use items protect against moisture.ure.ture.sture.
• Group supplies by category (breakfast, pantry, tools, cleaning).

Containers & Organization

• Use square, airtight containers to save space and deter pests.
• Vacuum-seal dry goods, proteins, and even first-to-use items to protect against moisture.
• Line lockers with non-slip mats to stop sliding and rattling underway.
• Stack gear by use frequency — daily above waist height, reserves below.
• Lazy Susans and pull-out bins keep deep lockers functional.

Multi-Use & Dual-Purpose

• Cookware should nest; look for removable handles.
• Choose tools that multitask — a collapsible colander doubles as a fruit basket or steamer.
• Use oven space for storage when not in use (remove before lighting).
• Store liquids in plastic or unbreakable bottles; glass is risky at sea.

Moisture & Pest Control

• Slip desiccant packs or bay leaves into bins.
• Stack gear by use frequency — daily above waist height; reserves below.ainst moisture.ture.sture.
• Vacuum-seal spare matches, papers, and electronics.

Quick-Grab & Emergency

• A small “Go Bag Pantry” with instant meals for rough weather.
• Label shelves or bins with colored tape for easy recognition.
• Keep a running inventory taped to the inside of your locker door.

Cooking Underway

• Use gimbaled stoves or pot restraints; secure everything.
• Favor one-pot recipes — soups, curries, risotto, skillet breakfasts.
• Chop or measure ingredients before you start the stove.
• Avoid open pots when heeling; wraps and salads save the day.

Make the Most of Heat

• Always cook with lids on.
• Cut ingredients smaller to cook faster.
• “Hay-box” finish: wrap hot pots in a towel to finish cooking off-heat.
• Stack a lid or pan on top of another dish to warm tortillas or rolls.

Meal Planning

• Follow the “Cook Once, Eat Twice” rule.
• Pre-mix dry ingredients for pancakes, biscuits, or bread.
• Batch-prep sauces, grains, and proteins before setting sail.

Creative Shortcuts

• French press = coffee maker, tea brewer, or stock strainer.
• Tortillas outlast bread and never crumble.
• Skillet baking replaces your oven for biscuits or cakes.

Organization

• Secure utensils with magnetic strips.
• Fit a cutting board over the sink for extra counter space.
• Collapsible or silicone bakeware saves space and cleans easily.

Conserve Freshwater

• Wipe grease off dishes before washing.
• Use a spray bottle of soapy water instead of filling the sink.
• Wash first in saltwater, then do a freshwater rinse.

Cleanup Systems

• Keep a “spill towel” for daily galley splashes.
• Drain racks that roll over the sink double as drying mats.
• Collect rainwater for rinsing produce or washing dishes.

Waste & Grease

• Separate compost, recycling, and burnables.
• Keep a sealed “grease jar” for bacon or oil waste.
• Compact cans and bottles to save stowage.

Power Basics

• Install a multi-USB hub near the galley.
• Choose USB-C gadgets for faster charging and shared cables.
• Keep devices corrosion-free and wipe ports after salt exposure.

Buying Checklist

• Look for waterproof or sealed ports.
• Prioritize low power draw and fast charge times.
• Avoid gadgets with special batteries you can’t replace offshore.
• Always stow chargers and cords together in a labeled pouch.

• Use beeswax wraps and silicone bags instead of plastic wrap.
• Switch to biodegradable dish soap and cleaners.
• Compost galley scraps when in port or at anchor.
• Freeze water bottles instead of using loose ice — less melt mess.
• Keep a solar shower bag on deck for rinsing and handwashing.