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Keep away from heat sources.<\/strong> The cabinet above the stove or next to the oven is the worst place in the kitchen for any oil. Heat speeds up oxidation significantly.<\/p>\nBuy the right size bottle.<\/strong> Since roasted sesame oil is used in small quantities, a larger bottle can remain open for a longer period of time. Buying a small bottle that you’ll finish off within a few months is one of the most practical ways to always have fresh oil on hand. The cost difference is minor compared to pouring half a bottle of rancid oil.<\/p>\n<\/div>\nReady to use it? Try these recipes<\/h2>\nIf your sesame oil is fresh and you’re ready to put it to work, these Better Life recipes are a great starting point:<\/p>\n
Frequently Asked Questions<\/h2>\n\n
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My sesame oil has been sitting in the pantry for a year since I opened it. Is it still good?<\/h3>\nFor plain sesame oil, one year at room temperature in a cool pantry is on the outer edge of expected quality. Check the smell carefully. If it smells sweet and mild, it’s probably still OK. If it smells like paint, crayons, or any chemicals, it is worn out and should be replaced. For roasted sesame oil, keeping it at room temperature for up to a year almost certainly means it has gone rancid. Do a smell test and trust the results.<\/p>\n<\/div>\n
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Can I keep sesame oil next to the stove for easy access?<\/h3>\nThis is a very common habit and one of the fastest ways to ruin sesame oil. The heat from cooking, even ambient heat from a nearby burner, dramatically accelerates oxidation. Keep sesame oil in a cabinet or refrigerator and take out what you need for a specific recipe. Most recipes require you to add a little water to a separate bowl before cooking.<\/p>\n<\/div>\n
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Should I warm refrigerated sesame oil before using?<\/h3>\nYes, in short. Sesame oil thickens in the refrigerator and may fall out slowly or appear cloudy as it cools. Leave the bottle at room temperature for 10 to 15 minutes before using, or place it in a bowl of warm water for a few minutes. Once it returns to room temperature, the cloudiness clears up and the oil flows normally. This step requires almost no effort and largely preserves the quality of your oil.<\/p>\n<\/div>\n
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Does refrigeration work differently for sesame oil than olive oil?<\/h3>\nTo some extent. Olive oil is primarily monounsaturated fat and is relatively stable at room temperature, making refrigeration optional for most users. Sesame oil, especially the roasted variety, is high in polyunsaturated fats that are more reactive. This is why refrigeration is more strongly recommended for toasted sesame oil than for olive oil. Both can be refrigerated without any quality loss. The main inconvenience is temporary thickening and cloudiness which reverses at room temperature.<\/p>\n<\/div>\n<\/div>\n
Further reading<\/h2>\n\n
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