How to Prevent Oil Rancidity

Store cooking oil in dark, tinted bottles to prevent oxidative damage due to exposure to light.

Several types of cooking oils turn rancid owing to oxidative degradation caused by exposure to light, heat and air. Polyunsaturated vegetable oils such as sesame, soy and sunflower are especially susceptible to turning rancid. Rancid oil has an unpleasant flavor and odor, and can cause deterioration in your health including diseases such as cancer, atherosclerosis and heart problems. Choose the appropriate cooking oil, and combine proper storage and handling measures to prolong its shelf-life and prevent rancidity. Does this Spark an idea?

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Instructions

- 1
  
  Use oils that contain saturated fats such as coconut oil and monounsaturated fats like olive oil. These oils can withstand medium to high cooking temperatures without turning rancid.
- 2
  
  Purchase oils that are sold in dark-colored bottles. Dark-colored bottles prevent light from entering and causing the oil to turn rancid.
- 3
  
  Store the oil in a cool dark place, such as a cupboard, pantry or cellar. If you live in a particularly hot area, store the oil in the refrigerator.
- 4
  
  Do not combine fresh oil with old oil or oil that has already been used for cooking. The old oil will cause the fresh oil to turn rancid.

Tips & Warnings

Taste and smell cooking oil before using. If you get a paint odor or experience a scratchy sensation in your throat, the oil has turned rancid.
Do not place the oil bottle near a source of heat while cooking to reduce the risk of oxidative damage from heat.
Seal the bottle when not in use.