How To Store Cooking Fat

Cooking fats and oils can be stored in the pantry, refrigerator, or freezer. In general, the higher the smoke point of a cooking fat or oil, the more suitable it is for high-temperature cooking such as frying. Oils that are high in monounsaturated fats, such as olive oil, are less susceptible to heat damage and can be stored at room temperature. Oils that are high in polyunsaturated fats, such as corn oil and soybean oil

How To Store Cooking Fat

If you are going to store cooking fat, you should do so in a container that is airtight and has a seal. This will help keep the fat from going bad and developing a rancid odor. You can store cooking fat in the refrigerator or freezer. If you are going to store it in the refrigerator, make sure to put it in a container that is freezer-safe, as the fat may harden when it is cold.

Tools: -Stovetop -Saucepan or pot -Funnel -Storage container(s) Materials: -Cooking fat (i.e. lard, tallow, coconut oil, etc.)

  • Label the container with the type of cooking fat and the date it was stored
  • Place cooking fat in a container and store in the fridge
  • Place a lid on the container

below -Cooking fats, such as butter, lard, and coconut oil, should be stored in a cool, dark place. -Exposure to light and heat can cause the fats to spoil and develop harmful compounds. -Storing cooking fats in the fridge or freezer is ideal, but if you don’t have room, they can be stored in a cupboard or pantry.


Frequently Asked Questions

How Do You Store Cooked Fat?

Cooked fat can be stored in a refrigerator or freezer.

What Do You Do With Fat After Cooking?

After cooking, the fat can be strained off and stored in a jar or container in the fridge. It can be used to cook with later on or it can be consumed as is.

Does Fat Have To Be Refrigerated?

Fat does not have to be refrigerated.


To Summarize

Cooking fat can be stored in the fridge or freezer. If stored in the fridge, it will keep for a week or two. If stored in the freezer, it will keep for several months.

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