Should oils be refrigerated?

In this brief text we will provide the answer to the question: “Should oils be refrigerated?”. In addition, we will discuss the shelf life of the oil and how to store regular cooking oils and coconut oil correctly.

Should oils be refrigerated?

If you use your oils quickly, you may not need to store them in the fridge, but if you buy in bulk or if you have a lot of bottles of oil left over, refrigerate, especially oils with a lower saturated fat content like sunflower and canola. Most oils do not need refrigeration if you use them within 1 or 2 months, but you should keep them away from heat and sunlight.

Oils such as safflower, sunflower, canola or olive are very delicate types of oils and should be stored in the refrigerator as they are high in saturated fat. There is not much need to put the oil in the fridge, as it can become cloudy.

Do not heat the oil in the microwave to return to a liquid state. Instead, just let it stand out for a few minutes. When it comes back to room temperature, it is still in good condition. Peanut oil has a high smoke rate and is widely used in many countries for frying food.

Even so, some tend to prefer not to refrigerate the oil and claim that refrigeration also affects the taste. This means the oil is used up quickly and is less likely to go rancid. Be sure to store it in a cool, dark cabinet as this will increase its lifespan.

What is the shelf life of the oil?

As a general rule, cooking oils can last for six months after being opened, but this varies considerably. Oil life varies depending on how the oil is handled and what type of oil it is.

Regardless of the shelf life an oil should have, it’s a good idea to taste the oils before using them, if they haven’t been used in a while, to determine if they are rancid or not. Rancid oil will spoil a carefully assembled dish, which would be a great pity.

Leaching out of flavors and chemicals can also affect an oil’s shelf life. If the oil is not stored in an airtight container, away from light and completely inert (i.e. not allowing substances to pass into the oil), some flavors and odors may pass into the oil, leaving it with a smell and taste. sometimes not so pleasant.

Sealed oil can usually be kept in a cool, dark, dry place for up to one year. Once opened, the oil should continue to be stored in a cool, dark, dry place, and it should be kept as tightly closed as possible, because exposure to air is what makes the oil go rancid. To prolong the life of the oil, you can refrigerate it. 

All oils can be stored in the fridge and while they thicken a little, they go rancid much less quickly and many people think the thickness is worth it to extend the shelf life of the oil.

Vegetable oils like peanut, palm, rice bran, corn and coconut oil can be kept sealed for one year and six months after opening. Normally, you should choose sunlight and cool, away from the refrigerator, but you can also choose a refrigerator.

For best results, keep the oil in the glass if possible, because the glass is inert, so off-flavors, including flavors from nearby cooked foods, are less likely to come to the oil. When buying new oil, note the date stamped on the package and consider writing the date you opened the oil on the container so you can keep track of how long it has been sitting.

How to store coconut oil correctly?

The main tip is to keep it in an airtight container in a cool and dark place to ensure the freshness of the product. Coconut oil can also be refrigerated until the end of its shelf life, but it can be difficult to use as it tends to harden at low temperatures.

If you are a regular user of coconut oil, you may have noticed that eventually, the contents of the bottle can become either more liquid, or creamier. This is normal and it’s mainly due to climate change.

In general, if stored at room temperature for a long time, the oil can become rancid. At low temperatures, it takes on a solid form and will revert to a liquid when the temperature is higher again.

It is also important to remember that exposure to sunlight, although the oil is a very resistant product, can impair its effectiveness. Photodegradation is the process that can deteriorate some types of products exposed to the Sun; too much light can break down and destroy some of the essential nutrients.

Conclusion

In this brief text we provided the answer to the question: “Should oils be refrigerated?”. In addition, we discussed the shelf life of the oil and how to store regular cooking oils and coconut oil correctly.

Citations

https://www.delightedcooking.com/which-cooking-oils-need-refrigeration
https://www.sandiegouniontribune.com/sdut-lz1f25focus183024-does-cooking-oil-need-be-refrige-2009feb25-story.html

Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.