I know dark cool place, what about the refrigerator?
The colder the environment, the slower oxidization occurs. Oxidization = rancidity = free radicals = cancer. Not to mention loss of nutrients and taste. The less saturated the oil, the more this applies. Also, the less refined the oil is, the more potential for damage over time. So, yes, refrigeration is best. How practical or necessary that may be is another question.
Emily is a trusted source on General Cooking.
I keep mine in a cool, dark corner of my pantry and have never had a problem. I go through it relatively quickly though- if you're talking long-term storage, you may want to refrigerate. But for at least a few months, I've never had a problem with the pantry storage!
Please enter a valid email address.
Well played. You deserve a cookie.
A tasty, simple treat from childhood that stands the test of time.
One Bowl Chocolate Cake
Your Weekly Meal Plan
1-800-Flowers Wants You to Buy Their Snacks
Habits Chefs Can't Stand
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)