Vegetable oil is a popular, versatile oil that can be used in both cooking and baking. It has a neutral and mild flavor and is a common ingredient in recipes since it doesn’t contribute a noticeable flavor to dishes and baked goods.
When sealed, vegetable oil should last up to two years. Once you open vegetable oil, expect it to last up to a year.
We’ll offer tips for the best storage practices of vegetable oil, answer some commonly-asked questions about vegetable oil shelf life, and more below!
What is the shelf life of vegetable oil?
Vegetable oil can refer to different types of plant-based oils such as corn oil, soybean oil, or canola oil. There can be a blend of different vegetable oils in a container of vegetable oil, or it can be a single type of oil. Most often, vegetable oil is made with soybean oil.
Vegetable oil typically lasts around two years when it’s sealed, and up to one year when it’s opened and stored in the pantry.
How long does vegetable oil last after opening?
Thanks to the refining process, vegetable oil has a long shelf life. (Refining helps remove impurities in the oil and increases its shelf-stability, smoke point, and shelf-life.)
Once you open vegetable oil, expect it to last up to a year in the pantry. You can also refrigerate vegetable oil if you want to, but know that it isn’t likely to significantly change its shelf life (unless it would have otherwise been stored in less-ideal conditions such as heat, exposure to light, etc).
| Pantry | Refrigerator | Freezer | |
| Sealed vegetable oil | Up to 2 years | Up to 2 years | Up to 2 years |
| Opened vegetable oil | 1 year | 1 year | 1 year |
Can you use vegetable oil after its expiration date?
As long as there aren’t any signs that it’s gone bad, you can typically use vegetable oil even after its expiration date. Vegetable oil should retain its quality for a couple of months after its expiration (or use-by/best-by date), especially if it’s been sealed.
If your vegetable oil has been open and is significantly past its expiration date, it’s better to err on the side of caution and replace it with a fresh bottle.
After all, vegetable oil is among some of the more budget-friendly oils, so it’s probably not worth altering the taste of your dish by using vegetable oil that’s gone bad!
How to tell if vegetable oil went bad
Fresh vegetable oil should be some shade of yellow, but it can vary depending on the types of vegetables used to make it. It should have a mild and neutral flavor and scent as well.
If you spot any of the following signs, it could mean that your vegetable oil has gone bad.
- It has an unpleasant odor, such as smelling musty or chemical-like.
- It has a sharp, bitter taste, or anything other than neutral.
- The oil has become discolored, cloudy, or otherwise changed in appearance since you purchased it.
What’s the danger in using vegetable oil after it’s gone bad?
Using vegetable oil that has gone bad isn’t likely to cause any serious harm, but you could end up with an upset stomach – or a ruined meal if the flavor of the bad oil made the whole dish taste bad.
You’re likely to taste that vegetable oil has gone rancid before you consume too much. Even if you do eat a bit of old vegetable oil, your risk of getting seriously ill from it is low.
Best storage practices for vegetable oil
- Store vegetable oil in a tightly-sealed container in a cool, dark, dry place such as a pantry.
- Avoid storing vegetable oil next to direct heat or light sources, such as next to an oven, stove, or window that gets direct sunlight.
FAQs:
Vegetable oil has a long shelf life and should last up to two years when sealed and up to a year when opened. However, all vegetable oils are prone to going bad eventually as the fats are degraded by oxygen, light, heat, and other factors.
You should store vegetable oil in a cool, dark, dry place for optimal long-term storage. You can also refrigerate it, but doing so won’t drastically change its projected shelf life.
Unlike unrefined oils like virgin olive oil and unrefined coconut oil, vegetable oils are refined, which can reduce their nutritional quality. However, the benefit of refining oils is that it increases the oil’s shelf life.
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