3. Cooking oils
Olive, corn, coconut, palm kernel, sesame, grape seed, canola, and argan are just a few examples of cooking oils. More often than not, they are used in frying and baking, although they can be employed in other cooking methods as well. Some varieties like herb-infused olive oils are considered “edible” and don’t need to be heated – they can be directly added to food as flavoring.
Why it’s a bad idea: Majority of cooking oils are liquid in room temperature. Some oils, especially those high in saturated fats, could range from semi-solid to solid in the same setting. Whatever oil you have, don’t put it in the refrigerator for fear that it might spoil. Oils generally have lower freezing points and solidify at the slightest drop in temperature. They will easily turn into heavy, butter-like consistency within a few minutes of refrigeration
Olive oils and coconut oils are especially difficult because they solidify at a fast rate but take much longer to liquefy. Reheating oil to melt it isn’t a good idea as it might ruin its flavor and the outcome of your cooking. Constantly switching oils between cool and room temperature also makes some oils go rancid faster.
Proper storage: Cooking oils are best stored in dark, air-tight glass bottles. They should be kept away from direct sunlight and sources of high heat.