Believe it or not, you can in fact freeze vegetable oil, whether it is olive oil, corn oil, or even sunflower oil. Freezing oil is the perfect way to simply store your cooking oil without worrying about having rancid oil.
I tend to buy vegetable oil in bulk whenever I hit my local grocery store. And since I have so many uses for vegetable oil other than cooking. It is important for me to know how to properly maintain the quality of the oil.
Here are some common and maybe not so common uses of vegetable oil.
- In deep frying.
- In salad dressings
- Use in an old oil lamp or to boost my fire
- Use to help remove rust
- Use to moisturize my feet
- In baking.
- Remove splinters that are hard to get out
- Seasoning cast iron and non-stick cookware
- Use it to grease a key that sticks
- Use as a deep conditioning treatment for your hair
- Remove stuck labels or stickers.
Vegetable oil is basically the pure extract of the vegetable seeds that is formed of long chains of polyunsaturated fatty acids and triglycerides in liquid form. Some of the commonly used seed oils are, Coconut oil, olive oil, grape seed oil, sunflower oil, canola oil, peanut oil, cottonseed oil.
And of course, any of the previous different oils forms are more pure than the bottles named “vegetable oil”.
How to freeze Vegetable Oil?
- You can either store your vegetable oil in its main container or any airtight container.
- Tightly seal it before placing it in the freezer.
- Transfer the container to the freezer.
Now that you know the simple steps of freezing vegetable oil. Let’s give a little brief about the advantages and disadvantages of freezing vegetable oil.
Advantages of freezing vegetable oil:
- Easy and simple few steps used that guarantee a perfect long-term storage.
- Doesn’t require any special measures.
- Only needs a little time to thaw since it doesn’t completely freeze.
- Prolongs its shelf life to 2 years.
- The texture and taste of the vegetable oil is not affected by freezing.
Disadvantages of freezing vegetable oil:
- It doesn’t entirely freeze.
- Refrigerating the vegetable oil will do the trick just as freezing would without the need to thaw the oil after refrigeration.
- The consistency of the oil might be a bit different after freezing.
How long can vegetable oil last in the freezer?
It can stay in the freezer for up to two years without worrying about it going bad.
Remember that vegetable oil is naturally in a liquid state, so in order for it to truly freeze, you have to place it in freezing temperatures, approximately 12 degrees Fahrenheit.
Once you get it out of the freezer, expect it to be a bit cloudy and turbid. Giving time for the vegetable oil to completely defrost is recommended. I prefer to place it in the microwave for a few seconds to help it defrost. Once it completely thaws, give it a good mix to incorporate all of its components together, then you can start using it.
Other storage options:
Freezing your bottle of extra virgin olive oil is a good option and an effective way to extend the life of the oil a little bit. However, it is not the only good idea to keep your oil fresh for a long time.
- Leave your previously opened container of vegetable oil in a cool place, like your fridge instead of freezing it. It can last in refrigerator temperatures for up to a year. Just make sure it is tightly sealed.
- You can also leave the bottle of oil after or before opening it in a dark place away from direct sunlight after tightly sealing it. Preferably in glass bottles.
Frequently asked questions:
Here are a list of questions related to this topic with their answers that might come across your mind.
Can I follow the same methods with used cooking oil?
It is not recommended to freeze used cooking oil since it has already been contaminated with bacteria and exposed to outer air. However, you can store it at room temperature, but it shouldn’t exceed 4 months.
How can I know that my cooking oil is rancid and should be discarded?
Generally speaking, once the bottle of vegetable oil is opened and its seal is broken, it should last with you for at least a whole year.
However, usually oil rancidity is described as a strong bitter odor and taste.
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