How Long Cooking Oils Really Last and How to Store Them

The debate over the healthiest cooking oils has been ongoing for years, but one thing is certain no matter which type you prefer, all oils have a shelf life. Some last for months, while others can turn rancid surprisingly fast.

Proper storage can significantly extend the life of your oils, but exposure to heat, light, and air can cause them to degrade more quickly. Understanding how long different oils last and how to store them properly can help you avoid waste and ensure your food tastes fresh.

How Long Do Cooking Oils Last?

Just like oils have different smoke points, they also have different expiration dates. Generally, unopened oils last longer because they’re protected from oxidation. Once opened, they begin to break down faster.

Here’s a breakdown of common cooking oils and their typical shelf lives:

• Ghee: 1 year

• Olive oil: 1 year

• Coconut oil: 1 year

• Peanut oil: 6 to 12 months

• Avocado oil: 6 to 8 months

• Sesame oil: 6 to 8 months

• Walnut oil: 3 to 6 months

• Hemp seed oil: 3 to 6 months

• Pumpkin seed oil: 3 to 6 months

• Flaxseed oil: 1 to 3 months

• Butter: 1 month

How to Store Cooking Oils Properly

To maximize freshness, follow these storage tips:

• Use dark bottles: Most oils come in dark-colored glass bottles to protect them from light exposure, which can cause spoilage. If you transfer oil to a clear bottle or squeeze container, use it quickly.

• Keep oils cool: Heat speeds up oxidation. Store oils in a cool, dark place away from the stove or oven. Delicate oils (like walnut or flaxseed) should be refrigerated.

• Seal tightly: Oxygen exposure accelerates rancidity. Always secure the cap after use.

• Watch for signs of spoilage: If an oil develops a sour, bitter, or unpleasant smell, it’s time to toss it.

Smoke Points: Which Oils to Use for Different Cooking Methods

The smoke point the temperature at which oil starts to burn determines which oils are best for different types of cooking. Using oil past its smoke point can create an unpleasant taste and even harmful compounds.

High-heat cooking (Sautéing, frying, grilling)

• Avocado oil: ~520°F

• Ghee (clarified butter): ~450°F

• Coconut oil: ~450°F

• Peanut oil: ~450°F

Medium-heat cooking (Baking, roasting, general stovetop use)

• Extra virgin olive oil: ~375°F

• Sesame oil: ~350°F

• Butter: ~350°F

Low-heat cooking or no-heat (Dressings, dips, drizzles)

• Flaxseed oil: ~225°F

• Walnut oil: ~320°F

• Hemp seed oil: ~330°F

• Pumpkin seed oil: ~320°F

The Bottom Line

Cooking oils don’t last forever, but with proper storage, you can maximize their shelf life and ensure your meals taste fresh. Keeping oils in a cool, dark place, using dark bottles, and refrigerating delicate oils can help prevent spoilage. If your oil smells off, it’s best to replace it.

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