Proper storage of cooking oil: Tips and guidelines

Most of us meticulously store dairy in the refrigerator, bread in the bread box, and sweets in an out-of-reach cabinet after returning from the grocery store. But what about cooking oil? Without much consideration, we tend to leave it on the kitchen countertop or in the first available cabinet. Regrettably, this common error often leads to the spoilage of this essential food ingredient.

So, what is the correct way to store vegetable oil? And do the same rules apply to all types of oil, considering the wide variety available? It may not be as straightforward as it sounds, but don't worry, we're here to explain it all in detail.

The most common error in storing vegetable oil is one we've already touched on. Because we know this kitchen essential doesn't require refrigeration (and consequently, won't consume valuable fridge space), we often simply leave it out on the kitchen countertop. It seems convenient to always have the oil handy. However, this practice doesn't fulfil the conditions necessary for oil storage.

Primarily, you should understand that vegetable oils do best under room temperature conditions and that their balance can be upset by the intense heat generated by boiling pots and sizzling pans nearby. In addition, oil should be kept shielded from the effects of light. Thus, a countertop in a bustling kitchen does not meet these guidelines, nor does a cabinet located directly above the stovetop or kettle.

The best solution is to store oil in cooler parts of your home or apartment. Ideally, a pantry would work best. However, if you don't have one available, a cabinet situated away from heat and light sources is a suitable alternative. Moreover, cold-pressed vegetable oils, which are high in polyunsaturated fatty acids and spoil quickly, should be stored in a refrigerator. This includes oils such as flaxseed oil, black seed oil, and grape seed oil.