When stored properly, cooking oil lasts a long time. However, when stored incorrectly, it can become rancid even before the expiration date. This article explains how to store it, which containers to use, where to store it and for how long. It also provides some instructions to tell if the oil is bad.
Steps
Part 1 of 3: Using the Right Container
Step 1. Keep the cap or lid on the oil bottle when not in use
One of the main causes of oil turning rancid is excessive exposure to oxygen. When you don't have to use it, keep the bottle or container closed.
Step 2. Place it in a dark glass bottle with an airtight cap
Even if it comes in clear containers, consider pouring it into a green or blue container. Sunlight degrades the quality of the oil and dark bottles help prevent this phenomenon. Use a funnel to pour the liquid into the new bottle without losing any drops.
- Brown glass bottles are not recommended, as they let in too much light.
- If you have more than one type of oil, don't forget to label the containers.
- You can also recycle old dark glass and vinegar bottles.
- Dark glass containers suitable for oil are available at home improvement stores.
Step 3. Avoid using plastic bottles
This material tends to release chemicals over time, altering the taste of the oil. If the product of your choice comes in plastic bottles, consider pouring it into a glass bottle or jar with an airtight lid.
Step 4. Do not store the oil in iron or copper containers
These metals react upon contact with oil, making it unsafe to use in the kitchen.
Step 5. Consider storing smaller quantities in smaller containers for easier use
Some products are sold in very large demijohns or cans, which are heavy and difficult to move. You can make it easier to use these oils by transferring a small amount to a dark glass bottle (read the previous steps for more details).
- Pour the oil from the bottle when you are ready to use it.
- When the container is empty, you can fill it with more oil stored in the larger container. The small bottle is much easier to handle than heavy cans or demijohns.
Part 2 of 3: Storing Cooking Oil Properly
Step 1. Know which oils can be stored at room temperature
Those listed below do not need to be refrigerated:
- The ghee lasts several months;
- Palm oil can be kept for several months;
- Refined peanut oil lasts up to two years;
- Seed oil lasts a year or more when stored in sealed containers;
- Olive oil can be stored in the pantry at a temperature between 14 and 21 ° C for up to 15 months.
Step 2. Keep the oil in a dark, cool pantry or cupboard
Do not place it near or on the stove. Frequent changes in temperature can make it rancid.
Step 3. Know which oils should be stored in the refrigerator
Some types become spoiled if they are not kept in a cold place. Most become cloudy and thick when stored in the refrigerator. For this reason, you must remove the bottle from the appliance at least an hour or two before using the oil and let it rest at room temperature to return to its normal consistency. Here is the list of oils that must be stored in the cold:
- Avocado oil lasts 9-12 months;
- Corn oil can be kept for up to 6 months;
- Mustard oil lasts from 5 to 6 months;
- Safflower can be used within 6 months;
- Sesame oil lasts 6 months;
- The one with truffles can be kept for 6 months.
Step 4. Know which oils can be stored in the refrigerator or stored at room temperature
In some cases, you are free to put the bottle of oil in the pantry or in the refrigerator. However, in most cases refrigeration prolongs the life of the product, even if it makes it thick and cloudy. If this happens, remove the oil from the refrigerator an hour or two before using it to allow it to regain its normal consistency. The exception is coconut oil, which is solid at room temperature. The oils listed below can be stored in the refrigerator or in a dark, cool pantry:
- Rapeseed oil can be placed in a cupboard for 4-6 months or in the refrigerator for up to 9 months;
- The chili pepper can be stored in the kitchen cabinets for 6 months, but lasts longer in the refrigerator;
- Coconut oil can be stored in the pantry for months - it lasts longer in the refrigerator, but it can be difficult to use immediately;
- Grape seeds can be kept in the kitchen for 3 months (at a maximum temperature of 21 ° C) or in the refrigerator for 6 months;
- You can keep hazelnut oil at room temperature for 3 months or in the refrigerator for 6 months;
- Depending on the type, lard can be kept both in the pantry and in the refrigerator - read the label to find the ideal method;
- Macadamia nut oil lasts up to two years at room temperature, but even longer in the fridge;
- Palm kernel oil can be stored in the pantry for up to a year and even more in the refrigerator;
- The walnut one lasts 3 months at room temperature and 6 in the fridge.
Step 5. Do not store the oil in places where it can be damaged
Sunlight and frequent changes in temperature can deteriorate it and make it rancid. Unfortunately, the most common areas where it is stored, such as the window sill or the kitchen counter, are also the worst, as they are subject to too much sunlight and temperature changes. Do not keep it in the following places, even if it is a type of oil that keeps at room temperature:
- Sills;
- Rear burner shelf;
- Wall unit above the stove;
- Cabinet adjacent to the oven;
- Kitchen counter;
- Near the refrigerator (the outside of the appliance can get very hot and transmit the heat through the pantry partition);
- Near appliances such as kettles, toasters, or waffle makers.
Part 3 of 3: Throw away the Old or Rancid Oil
Step 1. Remember that the oil only retains its freshness for a short time
When you go shopping, you can see two different types of products: refined and raw. The refined one has been elaborated, generally it is poor in flavor and nutritional elements. The raw one is purer and richer in nutrients. The label on the bottle or can should clearly indicate the type. Below you will find an estimate of the duration of the various oils:
- Refined oils usually keep for 6 to 12 months, if stored in a cold and dark pantry (or in the fridge if necessary);
- Crude oils typically have a shelf life of 3 to 6 months when stored in a cold, dark cabinet. In this case, it is better to use the refrigerator.
Step 2. Smell the oil every few months
If it smells bad or has a slight aroma of wine, it has become rancid. Dispose of it properly.
Step 3. Pay attention to the flavor
If it has a metallic aftertaste, a bit like wine or is simply bad, it means that the oil is spoiled, rancid or oxidized.
Step 4. Find out how to store oil that has deteriorated
This could help you understand why it went rancid. Once you've found the motivation, avoid making the same mistake with the next bottle. Here are some things to consider when dealing with rancid oil:
- Check the expiration date; if the oil has deteriorated because you couldn't consume it all before this date, buy a smaller bottle next time.
- Was it stored in a plastic container? Some types of this material release chemicals that alter the taste of the oil.
- Was it stored in a metal container? Some, such as copper or iron, react with the oil, giving it a metallic taste. Oil must never be stored in these materials.
- Evaluate where you put it. Some oils need to be refrigerated, while others can stay in a cold, dark pantry. They should also be stored away from sunlight and temperature changes.
- How was it preserved? Did you always close the bottle when you didn't need the oil? The product can become unsightly if it oxidizes.
Step 5. Do not throw the oil down the drain
This detail is especially important for those that are solid at room temperature. You may think this is a quick and convenient method of getting rid of the unused one, but the only result you will get is clogged drains. The best way to dispose of the oil is to pour it into an airtight container, such as a jar or a plastic zip-lock bag, and take it to the collection center in your municipality.
Advice
- Put the cap back on the bottle after each use, otherwise the oil will turn rancid.
- If you have a lot of oil, store it in the refrigerator. This way you prevent it from degrading too quickly. Don't worry, the oil will revert to a fluid state after you take it out of the appliance, except for coconut oil which is solid at room temperature.
- When buying it, try to get a bottle that is towards the bottom of the shelf, as it is less likely to be exposed to light. However, a good store with good inventory turnover shouldn't leave products on display long enough to be a problem. If you shop at the supermarket, you accept the fact that the products are exposed to bright lights; if this bothers you, you should go to a health food store, but remember that in this case the stock rotation may not be as fast.
- Avoid buying any oil that has been stored near a source of intense heat. If you notice that the product is displayed in these conditions, let the shop owner know so that he can move it to a cooler area.
- When you buy oil, check the expiration date, so you know how soon you will need to use it before it goes rancid.
Warnings
- Avoid leaving the bottle open for long periods, oxygen makes the oil rancid.
- Do not store it in areas exposed to the sun or to sudden changes in temperature. As already described above, these are: window sills, kitchen counters, shelves and wall cabinets above the stove.
- Be careful when adding herbs and garlic to the oil bottle. You should let these ingredients soak for 24 hours before transferring them to the oil to reduce the chances of contaminating it with pathogens that can cause botulism. Homemade oils flavored with herbs and garlic should be stored in the refrigerator and consumed quickly; in particular, the garlic one should be used within a week of preparation.
