Here’s something nobody tells you: oils go bad. It sounds silly because they seem so stable just sitting there, but they’re actually pretty fragile.
The AHA is clear about this: “If the oil smells bad, don’t use it and throw it out. When an oil is stored too long, it can become oxidized or rancid. It will have a distinct smell.” You’ll know it when you smell it. Rancid oil has this unmistakable sour, musty smell that’s hard to describe but impossible to forget once you’ve encountered it.
Also, and this is important: “Don’t reuse or reheat any cooking oil.” People used to save the oil from frying, strain out the bits, and use it again. Don’t do that anymore. Fresh oil, every time. It’s better for you and honestly not that expensive.
One more thing that’ll save you money and frustration: “Buy oil in smaller containers if you don’t use it frequently. This way you will most likely use it before it expires.” That giant jug of oil seems like a good deal at the store, but if it’s sitting in your cabinet for three years, oxidizing and getting funky, it wasn’t a bargain. Smaller bottles, more often, is the actual smart move. And store them in a dark, cool place—not above your stove where the heat’s constantly breaking them down.
Dining and Cooking