"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 09-20-2007, 09:59 AM   #1
Senior Cook
chave982's Avatar
Join Date: Feb 2007
Posts: 246
Do you refrigerate your oils?

So one of the chefs at Wegmans told me that I should refrigerate my cooking oils (canola, olive, etc.) and they will keep much longer without going rancid. Is this true? I've always kept my oils out on my kitchen counter.


chave982 is offline   Reply With Quote
Old 09-20-2007, 10:10 AM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,454
Probably true but hardly necessary.

I store olive oil in a cool dark cabinet. Heat and light are oil's enemies. Stored this way, olive oil will last for months. Stored in the fridge, it will thicken into a gel and you will not be able to pour it out of the botle.

Same for canola.

I have never had a problem with oils going rancid.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-20-2007, 10:17 AM   #3
Head Chef
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
I never keep more oil around than I can use in about 3 months. I keep peanut oil around for normal cooking, EVOO for vinaigrettes or for special cooking occasions, and either vegetable, canola, or an olive oil-canola combo for deep frying.

They are all kept in a cabinet, with my peanut oil in a squeeze bottle for quick and easy use.
college_cook is offline   Reply With Quote
Old 09-20-2007, 10:21 AM   #4
Head Chef
DramaQueen's Avatar
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
I never put oils in the fridge. I don't buy huge bottles of it so I replace it fairly often. I buy the half-gallon size of Kirkland olive oil from Costco because I use that for cooking only and it lasts about 4 months. I get Greek and Spanish olive oils from Whole Foods in small bottles and use it up fairly fast for salads, dipping, topping pasta etc. Keep it dark, keep it cool and it will last. CollegeCook is right. Buy only enough to last about 3 or 4 months tops and you won't have to refrigerate it .
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Old 09-20-2007, 10:27 AM   #5
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Like Andy said, it is probably true, but unnecessary. It is overkill. It is kind of like saying if you wear 7 winter coats in a snow storm you will be warm. It is something you really don't need to do.
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-20-2007, 10:27 AM   #6
Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
I bought a case of these and a package of pourers. I keep them whithin arms reach of my range on the counter all lined up labeled and ready to go. EVOO, OO, Canola, Peanut, Veggie, various vinegars.

I buy oils in larger containers because it's usually cheaper then refill when needed. I use one of those large square metal cans of OO in a month.
Jeekinz is offline   Reply With Quote
Old 09-20-2007, 10:30 AM   #7
Head Chef
keltin's Avatar
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
Send a message via AIM to keltin
I buy half gallon sizes, unless I’m refilling my indoor deep fryer, then I buy a Gallon. I always keep it in a cabinet, and have never had a problem. A half gallon lasts around 1 to 2 months, so I never have very old oil anyway.

My EVOO can last about 3 months, but I buy it by the smaller bottles.....and also keep it in a dark cabinet.
keltin is offline   Reply With Quote
Old 09-20-2007, 10:44 AM   #8
Chef Extraordinaire
Uncle Bob's Avatar
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,505
I do not keep any oil in the fridge. Except the strained Peanut Oil that I recycle a couple of times for frying fish! Don't ask me why, I just do!
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 09-20-2007, 10:54 AM   #9
Executive Chef
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
The only oils I refridgerate after opening are the highly perishable ones like grape seed oil and your nut oils like walnut,almond,sesame seed etc.They seem to go rancid faster than your other oils.
jpmcgrew is offline   Reply With Quote
Old 09-20-2007, 01:36 PM   #10
Treklady's Avatar
Join Date: Jan 2007
Location: Hurricane Central
Posts: 97
I buy huge tubs of oil, but I use it by the bucketfuls. I keep my counter with the handy dandy pour spout oil container, but then I keep my tubs in the dark pantry, and refill as needed.

We just use it on everything except deep frying, and for that I use peanut oil.

I cook what I like because I like what I cook!

The Cooking Lady
Treklady is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:14 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.