The right way to store cooking oils

Cooking oils have the power to not only cook the food properly but also enhance its taste and supplement our body with vital fatty acids and vitamin E, K. Oils are pretty much used in all types of recipes and are an integral part of Indian cooking especially. But if not stored properly, they can quickly go rancid even before their expiration date.

Here is how you can know if the oil is going bad, along with some tips to store it properly. 

First up, let us understand that even though oils claim to have a shelf of 5 to 18 months be it cold/ wood pressed or refined, if not stored properly it can actually go bad. The quality of the container they are stored in and weather conditions also play a role in it. Low quality oils can spoil quickly even if stored correctly, which is why you must opt for premium quality oils as they will last long and are safe to use as well.

 

How to know if oil has spoiled

There are several indicators which will let you know that your oil is going bad or is about to. 

1. Smell- If you sniff a hint of unpleasant, stale, as decomposition of oils coming from your oil which is very different from its usual aroma, your oil might be going bad.

2. Appearance- If you see that the oil is changing colors or molds are growing in it, then the oil has definitely gone bad.

3. Thickness- You might also notice a change in its thickness, as once they go rancid, oils start getting thicker.

 

 

General Do’s and Don’ts while storing cooking oils:

 

Store your oils in stainless steel containers or glass bottles. 

Exposure to light and air can cause oils to oxidize rather quickly. As this happens, they typically lose their fragrance and any therapeutic qualities they may have had.

If not steel containers, glass bottles/ jars are preferred as there's no reaction between the container surface and the oils inside. 

Plastic, no matter what color it is, should generally be avoided for long term storage. PET and HDPE plastics will not deteriorate from oil storage, but most other plastics are easily broken down by oil in long run.

If your oil came in a plastic bottle, tetra packs, Aluminum packs, consider transferring it to a glass bottle/ jar or stainless steel container with a tight-fitting lid.

Avoid keeping cooking oils in containers made from iron or copper. 

These metals create a chemical reaction when they come in contact with oil and make it unsafe to use.

Make sure the caps are airtight. 

Exposure to air can cause oils to oxidize faster. 

Keep stored oils out of direct sunlight. 

Avoid storing your oil in any location that leaves oil in direct sunlight. Sunlight also can cause oils to oxidize quickly.

Store the oil in a cool, dark cupboard or pantry. 

Do not store it near or above the stove. The frequent temperature changes will cause the oil to deteriorate.

Consider storing the oil in a large container and transferring some oil into a smaller container to make it easier to pour for daily use. 

Use oil from the smaller bottle for everyday cooking and just refill it when it runs out of oil. This will save you from opening and closing the bigger bottle, which will further keep the oil fresh. The smaller bottle will be a lot easier to manage as well than that large, heavy container or bottle.

 

While storing oils for a long time follow either of these two steps:

Store oils in a refrigerator (when you'll be out of station for months together) 

Refrigeration is ideal for storage of  certain oils. Keeping the oils in a refrigerator will protect them from sunlight, reduce the chances of air exposure, and help keep the oil stable in the cooler temperature. The actual temperature is important, but it's more important to prevent fluctuations in temperature. Set your refrigerator between 41 and 50 degrees Fahrenheit (5 to 10 degrees Celsius) for optimal oil storage.

Don't be alarmed if certain oils congeal or solidify at normal refrigerator temperatures. The quality will not be adversely affected, and the oil should return to its liquid state after being removed from the refrigerator.

Try to take oils out of the refrigerator approximately 6-8 hours before you'll be using them. This should be an adequate amount of time for the oils to return to room temperature.

Do not put oils in the freezer, as freezing may damage the oil and diminish its quality.

Know which oils can be stored at both room temperature or in the fridge. Some oils can be kept either in the fridge or in the cupboard. However, in most cases, refrigeration will prolong the oil's shelf life. Note that refrigeration will cause some oils to turn thick and cloudy. If this happens, take the oil out of the fridge one to two hours before you need it, allowing it to return to its usual consistency. The one exception to this is coconut oil, which is solid at room temperature. The following oils can be kept either in the fridge or in a cool, dark cupboard:

•  Cold/ Wood pressed Groundnut oil can be stored in the cupboard for 4 to 6 months, or in the fridge for 9 months.
• Cold/ Wood pressed Sesame oil can be stored in the cupboard for 6 months. It’s not suitable to store in the fridge.
• Cold/ Wood pressed or Virgin Coconut oil can be stored in the cupboard for 5-6 months. It can last longer in the fridge upto 8-10 months.
•  Ghee can be stored in the cupboard for 1 months. It will last in the fridge for up to 2 months.
• Mustard oil can be stored in the cupboard for 3- 4 months. It will last in the fridge for up to 6 months.
• Refined oil can be stored in the cupboard for up to two years. It can last even longer in the fridge.
• Palm kernel oil can be stored in the cupboard for up to a year. It is not advised to store in the fridge.

 OR 

Add pieces of fresh and dry spices

Warm some oil in a small pan and add in any dry spices like (clove, cinnamon, rosemary, bay leaves, star anise, pepper, unpeeled garlic pods or clean unpeeled shallots, dry amla, etc), as the antioxidants present in these herbs and spices will protect the Oils from turning rancid.

Like the onion peel contains an antioxidant rich compound called Quercetin that inhibits the free radicals causing rancidness.

Adding spices can be followed otherwise under normal situations itself. 

Happy healthy cooking! 

 

Hope you find this helpful..

Do share if you find this article on proper storing of cooking oils useful.

Thank you!

MJ