Exact Answer: 6 to 12 Months
Peanut oil has been a staple in the kitchen for centuries, but many wonder how long it lasts.
Peanut oil lasts about 6 months after opening if stored properly, and it can go rancid after about six months if stored in a cool place or one year if stored in a warm place.
It can be used for frying, baking, sautéing, and adding flavor to foods like stir-frys. It is also great for making homemade peanut butter. The shelf life of this product varies based on storage conditions, so make sure the jar is tightly sealed at all times.
How Long Does Peanut Oil Last?
Professionals report that peanut oil can be stored for six months to one year if stored correctly.
The number of months peanut oil will last vary depending on how it is stored. In addition, grocery stores may sell old or contaminated oils as fresh goods, so one should always check the date of purchase before consuming a product that is suspect might have been on the shelf too long.
Peanut oil has highly favorable stability and oxidation resistance at storage temperatures and, therefore, can last for approximately six months to a year, even in the refrigerator.
Freezing will resemble other oils, which are mainly polyunsaturated, unstable, and unsuitable for cooking purposes. Peanut oil has a good natural antioxidant that may be added to the natural lubricant properties of peanuts or peanut butter to delay oxidation (rancidity). This makes this type of peanut product more difficult to work with as the solidifier for various cheeses such as cheddar cheese. If one has used the oil for frying, don’t mistake leaving it in the deep fryer. Make sure to pour it in a glass or plastic bottle for extended use.
Although, one should remember that it is better to discard fat if the oil is used for deep frying. Since its quality changes, it is generally not a good idea to mix oils. Better oil lasts longer, so make sure to check the “best by” date on the label.
Why Would Peanut Oil Last So Long?
It is highly saturated and stable fat, and as such, it has a high melting point. It does not oxidize easily, making it very shelf-stable over time if stored properly. Its stability is picked for frying because it’s more resistant to oxidative degradation via lipid peroxidation.
Meaning that fats break down less quickly after getting heated, which reduces the formation of harmful substances acetaldehyde and acrolein at frying temperatures.
Vegetable fats are less stable than animal fats because they do not contain fat-stabilizing fatty acid molecules. Moreover, the oxidative stability of natural palm oils is lower than that of butter, especially in unrefined form.
Another thing to remember is that cottonseed oil has about half the omega-6 content as most other vegetable oils. It also has a high concentration of polyunsaturated omega-three fatty acids, which are extremely unstable from an oxidative standpoint and highly prone to oxidation when heated for frying or baking applications.
Remember that the shelf life of peanut oil will not reduce overnight. It can last about a year if one stores it properly. All one needs to make sure is to keep the bottle tightly shut and sit in the pantry. This is usually enough to keep it fresh for a long time.
When using the peanut oil for frying, one can use it only 3 to 4 times. This is a best practice because, over time, the flavor of the food changes, and the quality will not be good.
Paleo diets are heavier on animal proteins, fats, and vegetables; they exclude corn, soybean, peanut, canola oil, or anything containing partially hydrogenated oils.
Many people don’t even understand how important nutrition is until they get sick. A few unfortunate dietary changes can undo all the hard work one has put into getting healthy again.
It is up to the person to replace the oil or maybe use it a few more times. Although it won’t go bad, the quality of the fried food may suffer and won’t taste good. Spotting the early signs of spoilage is difficult, and if it is bad, it is dangerous to health.