How should cooking oil be stored to maintain its quality?

Storing cooking oil in a cool, dry place away from direct sunlight is essential for maintaining its quality. When oil is exposed to heat and light, it can degrade, leading to off-flavors and rancidity.

Heat accelerates the oxidation process, while sunlight can break down the oil's compounds, causing it to spoil more quickly. Keeping the oil in a cool environment helps preserve its flavor, nutritional value, and shelf life. Additionally, a dry place prevents any moisture from entering the storage container, which can also contribute to spoilage or growth of bacteria.

While refrigeration can prolong the life of some oils, it may not be practical for all types and can lead to solidification or cloudiness in oils that are typically kept at room temperature. Storing oil near the stove is not a good practice because the heat generated during cooking can negatively affect the oil's quality. Using an airtight container is also beneficial, but simply placing it on the kitchen counter doesn’t provide the temperature control needed to keep it fresh. Thus, the recommended method is to keep cooking oil stored in a cool, dry place, shielded from sunlight for optimal preservation.