Why can't you store vegetable oil in cabinets?
I don’t even know what prompted me to study the label of vegetable oil one fine day. It turns out that it cannot be stored in a cabinet, much less on a table.
Small print
Before, I had never thought about how to properly store sunflower oil. I placed it on the table near the stove. When I cooked something, I simply reached out and poured it into the pan. In general, no problems. To be fair, the picture was exactly the same for my friends. Everyone I knew kept a bottle on the table or, at most, in the kitchen cabinet within arm's reach of the stove.
And then one day I was inspired to read the information on the label. And there in small print it says:
After opening, store in the refrigerator.
Storage difficulties
Well, you have to! How many years have I lived, but this is the first time I’ve heard about storing vegetable oil in the refrigerator. The information on the label intrigued me so much that I decided to understand the storage rules in detail.
It turned out that everything is not so simple. The ideal storage temperature for sunflower oil ranges from +8 to +17 degrees. In the refrigerator compartment it is lower and averages +4 degrees. It also turned out that exposing the product to temperature changes is extremely undesirable. This accelerates oxidative processes. Oil quickly deteriorates and goes rancid.
Truth: when to store in a cabinet and when in the refrigerator?
Why do manufacturers recommend storing vegetable oil in the refrigerator? I managed to get to the bottom of the truth: vegetable oil can be stored in a cabinet or on the table, but only until it is opened.
Once opened, oxygen enters and chemical reactions begin. In simple terms, the product begins to deteriorate. By spoilage we mean not only a deterioration in taste, but also the destruction of beneficial substances, in particular vitamin E.
In the refrigerator, oxidative processes slow down, and the oil remains healthy and fresh longer.
By the way, after opening its shelf life is significantly reduced. An opened bottle should be used within 3-4 weeks if left in a cabinet. Product preservation is better in the refrigerator:
- 4 months – for refined oil;
- 2 months - for unrefined.
Recommendations that we often ignore
There are other storage rules that are often ignored by housewives. For vegetable oil you need to choose:
- Cool place. The concept is abstract, and one could interpret it in one’s own way, if not for one “but”. The storage temperature of vegetable oil should not exceed +20 degrees. As you might guess, it is slightly higher on the stove. A logical conclusion follows from this: it would be correct to hide the closed bottle in a kitchen cabinet closer to the sink or put it in the pantry.
- Dark place. With rare exceptions, vegetable oil is sold in transparent plastic bottles. The container is cheap, but not very practical or useful. Firstly, it allows sunlight to pass through, which accelerates oxidative reactions. Secondly, plastic begins to release harmful substances over time (especially when heated). Therefore, a bottle of oil should be placed in a cabinet with opaque doors. Better yet, pour it into a dark glass bottle.
- Fridge. The opened bottle should only be stored in the refrigerator.But not on any shelf, but only on the top one or on the door. These are the warmest places. Here the temperature is +8 degrees – just the recommended minimum.
To avoid exposing vegetable oil to temperature changes, simply pour it into a small bottle that you use within a week.
This is the mini-investigation I did. Now I store vegetable oil according to the rules. The difference is obvious. Unrefined “fragrant” oil does not disappear for a long time. The taste remains just as pleasant even after several months. And if you throw a sprig of rosemary, bay leaf or garlic into the bottle, the shelf life will increase, and the oil will turn into a fragrant dressing for salad and pasta.
KITCHEN CABINET
in the oven
Always in the refrigerator.
Always in the refrigerator.
We use it right away.
It doesn’t have time to deteriorate, because it goes away within a week.
olive oil in the refrigerator, vegetable oil in the kitchen cupboard.
Is olive oil not vegetable? By the way, olive oil freezes in the refrigerator.
Olive oil should not be stored in the refrigerator. And vegetable oil is stored only in a dark place, and opened only in the refrigerator. This truth is known to everyone.
What kind of plant is this? Absolutely boom-boom :) All oils are vegetable, if you do not take into account animal and milk fat)
After opening, of course, in the refrigerator!!
Is that what they write nonsense? Previously, it was always not recommended to keep butter in the refrigerator - something is broken there. I’ve been storing it in the cupboard all my life... and new ones are also open.
??????????????
For as long as I remember, both my parents and I, and before everyone, had butter on the table. What has changed? The composition of the butter or you and me. Now there are a lot of scribblers and a lot of things are not allowed that were possible before. Only we have more ailments, and not from our grandparents and not from our parents.
Since then, a lot has changed, including the technology for the production of vegetable oils. Grandfathers and grandmothers at that time had never heard of deodorized and frozen odorless oil. Against this background, advice about storing in the refrigerator appeared. There was no such oil before. There was only one piece of advice - store in a dark place or dark container.
I personally only buy unrefined oil, although it is more expensive.
Right. Everything was different before and everyone was healthier than us
You forgot to mention Stalin and Putin! )) Oil spoils due to explosives! Stalin did not allow it))
Does Natasha Koroleva cook with spoiled oil? Or doesn't cook at all?
Why can’t she or is she lazy?
What are we talking about? I completely use up a bottle of oil within a month. Why put it in the refrigerator to suffer from thickening???
Sunflower oil does not thicken in the refrigerator.
Same story. Once I read the label and now the opened oil goes into the refrigerator. This applies to sunflower. But olive oil forms a sediment in the refrigerator.
Before opening in the kitchen (outside the refrigerator), and after opening, of course, in the refrigerator, it seems to me that this is correct.
I've lived a long life, and it never once occurred to me to store sunflower oil in the refrigerator! And I read a lot, “Health”, “Working Woman”, “Peasant Woman” and about a dozen more + tear-off calendars, which also contained advice for housewives. I only learned about this storage method when oil from a Russian manufacturer came to us, from bottles; there is no such advice on Ukrainian bottles, and the oil never spoiled in the cupboard. So I don’t know what to think - either Olein’s company in Russia has some technologies, and in Ukraine others, or in the Russian Federation there are such technologies. rules.))
Buy oil in small bottles and “everything will be in order.”
On the table. I buy it in small bottles.
I really don’t understand housewives who leave a bottle on the table. On my table there is only a bread bin, an electric kettle, a toaster, a microwave and that’s it (the rest of the space is free) no products, such as a bottle of butter
What are the lockers for then?
I always kept it in the locker, and will continue to do so. I’ll put it in the refrigerator if I’m going away for a long time.
yeah, exactly like that
4 months – for refined oil; 2 months – for unrefined
Unrefined “fragrant” oil does not disappear for a long time. The taste remains just as pleasant even after several months.
How so, How so?? And like this !! As I said, so it will be!!!
Like this.Nerafa contains more impurities that are oxidized by atmospheric oxygen. Its smell masks this process at first.
I store it in the refrigerator, the same way my mother stored the butter.
Right! as he said, so it will be!!!
God! How did we live before without knowing this? Did our grandmothers live to old age without refrigerators? Temperature changes of several degrees are generally of no concern to oil. For intensive oxidation of oil, the temperatures of a hot frying pan are required, and even then it begins to oxidize in the presence of a catalyst, such as iron. This is how drying oil is boiled from oil. Try cooking drying oil without a catalyst in an enamel bowl, boiling for several hours. Cover some surface with this oil with a brush and observe how many months later it thickens as it oxidizes with oxygen in the air. This is a thin layer with good oxygen access! And you're talking about oil in a closed bottle at room temperature... funny. Write the next article about the shelf life of rock salt... How much is there on the packs? But in fact, it can be stored for thousands of years without changes. But, someone benefits... or the scribblers want to write! They used to write on fences... now they can't. Everyone writes this way, anywhere, without thinking.
Right. I'm tired of these Dogs. pussies.
Yes, everyone has become so smart, it’s impossible, don’t eat it, don’t drink it, otherwise you’ll turn into a knee, how come we didn’t know this before and are still alive?
Always in the closet, and on a silver platter, because... An oily stain remains under the bottle. Keeping it on the table is wild for me.
By the way, it is also recommended to store sausage in the refrigerator. We tested it on different sausages, at +25 and above it does not spoil in three days.
Do you also store butter in the cupboard? Rave. not an article.It never occurred to me to store vegetable oil anywhere other than in the refrigerator.
Zosya, butter is a completely different product with different storage conditions. Why compare them?
Vegetable oil is perfectly stored in a regular cupboard, and it has never spoiled for me. Store as you prefer, both options will not harm the product. Many people store bread in the refrigerator, but that doesn't mean everyone should do it.
I just keep an unopened bottle of oil on the kitchen table. But open only in the refrigerator. And in general, the various jars and bottles standing on the table infuriate me. There is space for kitchen utensils and a microwave. Well, also for water. But not for oil.
In the refrigerator, the coldest shelves are on top. The warmest ones are at the bottom. This is due to the fact that cold air sinks. In the door, on the contrary, the temperature rises from bottom to top.
Are the coldest shelves on top of your refrigerator? Does cold air go down? And everything heats up there? Deiiiil!
This is the case in pre-revolutionary refrigerators. In modern ones, the warmest place is the top shelf. The coldest place is the bottom. At least in my (modern) refrigerator
In the kitchen cabinet. Today, for the first time in my entire life, I learned what I needed in the refrigerator. Thanks for the info.
“It also turned out that exposing the product to temperature changes is extremely undesirable. This accelerates oxidative processes.” Auntie, my chemistry teacher said that this is illiterate.
After opening the plastic bottle, I pour it into a glass bottle and keep it in the refrigerator. My mother taught me this. She was a very smart woman, she understood everything. I am 65 years old. Mom born in 1925
Hello.Over time, plastic introduces microparticles into the product, which are harmful.
Sasha, how did your mother store butter when there were no refrigerators? My mother, too, since 1925. She has been storing butter in a cabinet all her life. And thank God she is alive and well according to her age - 95 years old. And she taught me to store it in a dark place, in a cabinet
I don’t store butter in the refrigerator, and nothing has ever gone bad, it doesn’t keep up. A bottle lasts me a maximum of 2 weeks.
Then drying oil and flaxseed oil, for painting and lubricating machines, as well as paints based on vegetable oils, also need to be stored in the refrigerator. Of particular concern is placing a palette of paints in the refrigerator. Does anyone know if there are such refrigerators or not? I wonder how the seeds of cereals raised to the surface in amphorae in the Aegean Sea still remained viable for over 2000 years?
It's cool in the sea, so they saved it.
Flaxseed oil goes bad if you buy it in reserve.
A bottle of oil lasts me about 10 days... And I live alone... A friend has a family of 4 people - 4 days at most... I don’t store it in the refrigerator, because in the refrigerator the oil thickens, turns white and flakes fall out... I had experience storing it in butter refrigerator...
Natalya, one bottle for one day for ten days? Are you drinking it or something, there are six of us, a bottle of oil lasts for a month, or even more. And by the way, we store the open bottle in the refrigerator, no flakes, thickening or whitening of the oil occurs .
Yes, everyone has become so smart, it’s impossible, don’t eat it, don’t drink it, otherwise you’ll turn into a knee, how come we didn’t know this before and are still alive?
Vegetable oils are different, and their storage conditions are also different.
As for sunflower and olive, if your apartment has a normal temperature, and not a branch of hell, then within a month or two they won’t do anything in the closet. If you keep it close to the stove, make sure that the oil does not heat up from the stove and that it is in a dark bottle. Sun rays and temperature changes have a much more detrimental effect on oil than a couple of degrees higher, but constant temperature.
I cook with olive oil and it hardens in the refrigerator. I store it in a dark closet.
Refined oils a priori do not contain any vitamins. And when heated, the entire structure is destroyed. And this is a completely useless conversation. Eat unrefined and then only in salads.
Human mouth! It is also stored only in a closed state, and if it is opened, no refrigerator will help...
That's for sure
That's right, Vitalina, what you said. I knew about this all my life after chemistry and biology lessons. But now these are unnecessary items and knowledge! We all just wonder: why is there so much cancer?
Kolyan, I support you 100%. The process of oil deodorization occurs at a temperature of 250+ degrees Celsius, that is, if you use refined oil, which must undergo a deodorization process, then a priori there cannot be any vitamins there; it has already been “fried” once. And if lovers of the “purest and healthiest” (from advertising) refined oil also learn the technology of its production (dissolving oil in low-boiling gasolines and their derivatives, followed by evaporation of solvents), then they will simply break the pattern. GOST even normalizes the residual amount of these solvents in oil, since it is impossible to remove them 100% from oil.So “the best and healthiest” refined oil is nothing more than a technical liquid for the production of margarines and spreads, which does not and cannot contain any vitamins, and which has already been fried once. Bon appetit! The reason is right according to Marx: what is a capitalist willing to do for 100% of the profit? It’s not 100%, but it’s still decent - the difference is about 30% in favor of the gasoline extraction method. If we take the initial oil content of the raw material as 50%, then using the pressing method (this is how unrefined oil is obtained) you can get a maximum of 37-38%, and using the gasoline method - 48.5-49%. So, if you want real and healthy oil, then use unrefined oil, and very preferably cold-pressed, it is the healthiest, and it actually contains vitamin E, and it is not the only one, by the way.
I agree with what you wrote. Let them read and then they won’t argue about how to store it!
Decide whether it’s not in the closet or in the refrigerator, where is the truth??
Previously, the oil was natural, but for an hour you use dermo, so it lasts a long time. and you don't know what to do with shit. Have you tried real sunflower oil at least once in your life?
And you used oil from 1948 from the army reserve. All the soldiers went through this execution and heartburn. And you are talking about storing oil!
I always store it on the refrigerator door.
Refined sunflower oil is stored before and after opening in a dark place, and not refined after opening in the refrigerator at +5 to +20, as our Belarusian manufacturers write on the labels. But olive oil is stored only in a dark place and never in the refrigerator, where it simply hardens.Please note that real olive oil is always sold in dark bottles.
I use three varieties. Simple for frying, olive and sesame for salads. I always pour it into ceramic bottles, I have Gzhel. I store it on a shelf above the table, but not above the stove.
I keep it in the refrigerator all my life. How can you put butter in a cabinet or store it near a hot stove? This is the first time I’ve heard that people don’t do this and are still indignant that they were given advice. I went among the people, they don’t perceive anything without negativity, they immediately shout and scream that they are the smartest, they haven’t heard of other technologies, that everything changes over time, they don’t know, and they generally write nonsense on the labels! And it clearly states what to store in the refrigerator after opening. Then these same people whine that our quality is worse and so on... Read the labels, it also says how to store and how much, it’s difficult or something.
Interesting, I always kept it on the door in the refrigerator. For some reason, it seemed that if stored outside it would have slightly different characteristics. Intuitively. By the way, intuitively, I simply choose the best quality milk, cheeses, lactic acid products, sausages, bread, and desserts based on how I feel and taste. Then you look - and they really turn out to be the best according to some quality checks.
And at the same time feed your family with trans fats (refined sunflower oil).
This comment thread contains the entire color of our society. Someone calls strangers morons just because they see some little thing differently. Someone is looking for conspiracy and deceit in an article that just calls for reading the instructions. I'm just messing with you people. Look at yourself from the outside, and then send your unclean comments.
Right!
It’s more convenient for anyone to store this oil; for me, storing it in the refrigerator is nonsense.
My godmother lives in the Krasnodar region, in the village. Vegetable oil and grain were provided by the collective farm. The butter was always stored in an aluminum milk can in a dry shed. The most delicious and fragrant!
Everything is growing. the oil is stored for years in the warehouses of large chain stores in the light and in the reservoir. bottles, with the exception of expensive oils. Therefore, the meaning of your useful advice is lost. I only store unrefined flaxseed oil in the refrigerator, which oxidizes much faster than others.
In a refrigerator
Oil is near the stove, cutlery is on the dining table, bread is nearby, pots of food, a kettle, a coffee maker are on the stove; if you have a coffee machine, it is always on. Why bother the author and the friends given as an example. I still have to get everything, but I just extended my hand...
In my less than 60 years, I have never seen anyone store oil on the table, and even near the stove, which tends to heat up the space near it.
Maybe in the wide circle of my family and friends there are no slobs and lazy people?
In a normal family (even a small one of 3 people), 1 bottle of oil stored in the kitchen cabinet lasts for a maximum of a week.
There are two of us, a liter of olive oil is enough for 2 months.
Victor, where does all this oil go? Fried food is harmful. For our family of 3 people, the oil is enough for 1.5 months. I try to simmer, bake, simmer, and only as a last resort, fry in oil. lard is even healthier, trans fats are not formed...
Actually, previously there was only unrefined vegetable oil - this oil was called real oil. and very rarely refined oil appeared - and they said that it was refined oil. But now it’s more refined, I don’t know what this is connected with.
Try storing olive oil in the refrigerator, and then take it out and try pouring it into a frying pan.
Another nonsense
I’ll look at you, how do you put a 5 liter bottle of oil in the refrigerator? We don’t put much in the refrigerator and that’s normal.
I always store it in the closet in the kitchen, and not the firstfruits on the loggia in the closet
I worked at a butter factory: unrefined butter all summer in the heat in large containers, then for sale. And everything is fine!
How did our grandparents manage without refrigerators before? In our village in the south where the weather is “hot”, everyone has oil in the kitchen in a dark place and that’s it. Nowadays a lot of smart people are divorced.
Olive oil should not be stored in the refrigerator! Only in the locker. And yes, after opening the container - and I usually bring it from abroad in tin cans - pour it into glass. And opened vegetable oil can be stored not in the refrigerator, but in a cabinet. if you pour it into glass and don't put it in the sun. This is what the oil manufacturers say!