How to properly store cooking oil?
Aug 26,2025
During storage, edible oil undergoes various changes that can degrade its quality—and even lead to rancidity and spoilage. However, since oils only show noticeable visual signs of deterioration at an advanced stage—such as darkening in color, increased sedimentation, cloudiness, and the development of a stale, off-flavor—it’s often difficult to tell whether the oil has gone bad just by looking at it. To avoid these potential risks, it’s essential to follow proper methods for storing edible oil.
● The container used for storing oil must be clean. When storing larger quantities of oil, opt for a ceramic jar and keep the container’s opening as small as possible. For smaller amounts of oil, use an opaque, dark-colored glass bottle. If using a transparent plastic bottle, wrap it in a black plastic bag to protect the oil from light.
● Ensure the seal is tight to keep oil and air separated, preventing the cooking oil from oxidizing and going rancid.
● Keep away from heat sources and store in a cool, dry place. In addition to staying clear of stoves, also avoid proximity to heating pipes, high-temperature appliances, and other heat-generating items. The ideal storage temperature for cooking oil is between 10°C and 15°C—never exceeding 25°C.
● Do not mix water into cooking oil, as this can easily cause the oil to emulsify, becoming cloudy and spoiling.
● When you have excess oil at home that you can’t finish eating right away, you can add a small amount of natural antioxidants like Sichuan peppercorns, fennel seeds, cinnamon, or cloves to the oil, helping to slow down or prevent its oxidation and spoilage.
● Do not pour used oil back into the bottle to mix with fresh oil, as this will accelerate the oxidation and rancidity of the new oil.
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