Proper storage of cooking oil is just as important as choosing the right oil, know all about it

Using the right cooking oil is very important for our health and to keep ourselves away from diseases. However, the way you store your cooking oil also matters a lot.

Recently, Chef Divya Bhutani shared How to properly store your cooking oils-

• Cooking oils should never be transferred into special containers or pourers because it allows oxygen to degrade the oil. Oxygen and moisture reduces the quality of the oil causing rancidity
• It’s best to keep your cooking oils in the containers in comes in, and buy only what you’ll use within 1-2 months.
• I used to think buying in bulk was best but I never finished my 5L bottle of oil within 2 months, so the heat, light, oxygen and moisture made the oil rancid. These 4 variables affect the composition of the oil, causing long term negative effects on our health.
• Always check the expiration date of your oils. Generally, extra virgin olive oil can be kept for up to 6 months after opening. It generally has a very long shelf life but storage conditions can change the oil shelf life significantly.
• Purchase your oils in dark green bottles to reduce UV light exposure to the oil and reduce the effects of oxidisation
• Avoid storing your oils right by the stove. I used to do this before I researched how the heat from the gas accelerates the oxidisation process, turning the oil rancid. Oxidisation produces free radicals which are very harmful to our body, and causes cancer.
• It’s best to store oils in a cool dark place, like a cupboard. It’s ok if you’ve transferred your oils in special containers or pourers already. Just use it up within the expiration date and throw away any unused oil in the dustbin.
• Store your special oils in the fridge to extend its shelf light and reduce the oxidisation process.

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