For the recipes that I cook multiple times I have figured out optimal pan/bowl management, including reusing dirty bowls or pans if it doesn't hurt. For example

For the recipes that I cook multiple times I have figured out optimal pan/bowl management, including reusing dirty bowls or pans if it doesn't hurt. For example for rice pudding I whip the egg whites in the bowl that will be used to store the final pudding, saving 1 bowl. IMO recipes should include a bowl/pan strategy, as well as a time management strategy to interleave steps (e.g. whip the egg whites while the rice is boiling).