Storing cooking oil correctly can make all the difference in preserving its quality and health benefits. While it might seem convenient to keep a bottle readily accessible by the stovetop, experts advise against this practice.
While heat from the stove likely won’t drastically shorten your oil’s shelf life, it does contribute to oxidation – a process that degrades the oil’s quality and potentially creates harmful compounds. According to Dr. Cate Shanahan, a family physician and author, storing oil directly above the hot stovetop could lead to a 5- to 10-degree temperature increase, which while not extreme, still accelerates oxidation.
Dr. Shanahan emphasizes that optimal storage involves minimizing exposure to heat, light, and oxygen. Jim Savage, an olive oil expert from Organic Roots, concurs, recommending a cool, dark pantry location for storing oils like olive oil.
The “Hateful Eight” Oils To Avoid
Further enhancing oil preservation is choosing the right type of oil in the first place. Some oils oxidize more readily than others due to their chemical structure. Dr. Shanahan suggests avoiding the “Hateful Eight,” commonly found in processed foods:
- Corn Oil
- Canola Oil
- Cottonseed Oil
- Soy Oil
- Sunflower Oil
- Safflower Oil
- Grapeseed Oil
- Rice Bran Oil
These oils are typically highly refined, which can contribute to their susceptibility to oxidation.
Healthier Alternatives
Opting for oils extracted from larger nuts or seeds is generally a better choice. These oils often undergo less processing and retain more beneficial nutrients:
- Avocado Oil
- Extra-Virgin Olive Oil
- Walnut Oil
Ultimately, while keeping oil by the stove won’t immediately ruin it, prioritizing proper storage in a cool, dark place like your pantry extends its shelf life and preserves its nutritional value. Selecting healthier oils from the outset further contributes to minimizing oxidation and enjoying the full benefits of these culinary staples.
