Sometimes, I know I need simple, basic, advice. Do this and here's why. Point by point, there is advice that makes sense in an effort to organize the pantry.
As a kitchen designer, I typically think through how my clients will use their kitchen, especially the cooking utensils, small appliances, and so on. There are multiple factors which will determine where your pantry items are stored. You may want to take inventory of not only where your specific activities are in the kitchen, but the frequency of use of the items you need at those locations, having a direct relationship to where the items will be stored most effectively, all having to do with accessibility.
In my own kitchen, sometimes I do prep work around the main sink and sometimes the prep work takes place at the cooktop area. For that reason, I have multiple measuring spoons, cups, and other utensils, so that there is convenience in each work area. If there is a second sink, you may want to have strainers at each location. Convenience and efficiency does not need to be complicated, but it does need to be thought through in terms of visualizing where, how, and why you use all the many, many items in your kitchen.