Danger Zone: What Not to Store Beside Your Cooktop

Some kitchen habits feel automatic—like placing the paper towel roll near the stove or hanging your favorite oven mitts within reach. It makes sense, especially when you’re trying to keep things convenient. But that convenience can come with risks you might not realize. Your stove top can easily hit temperatures over 500 degrees Fahrenheit, which means anything nearby or above it could be exposed to heat well past 100 degrees. This can result in dried out foods, melted objects, and even a fire.

If you’ve been storing common items next to your stove top without a second thought, it might be time for a quick kitchen re-check. Here’s a look at ten things that should always be kept away from the stove—even if it seems harmless at first.

 

1. Cooking Oil

 

It might seem convenient to keep your bottle of oil close to where you cook, but it’s not a great idea. Oil stored near heat sources like a stove can easily become a fire hazard. A bottle too close to a burner or open flame could catch fire or spill and trigger a grease fire. These are tough to manage and can spread fast. 

 

There’s also the long-term issue of quality. Heat exposure speeds up oxidation, which makes oil go rancid faster. This not only ruins the flavor, but it also affects the oil’s safety and shelf life. To avoid these problems, store your oil in a cool, dry cupboard instead. 

 

2. Spices 

Even though spice racks built into kitchen walls may look sleek, having them right next to the stove is not ideal. Spices are sensitive to heat and moisture, and keeping them close to a hot, steamy area causes them to lose flavor and color more quickly. If you use your spices often, this can add up to a lot of wasted money. You’ll get the most out of your spices if you store them in a dark, cool cabinet or pantry where the temperature doesn’t fluctuate as much. 

 

3. Coffee 

 

Placing coffee beans or grounds near the stove can seriously mess with their flavor. High temperatures break down the aromatic compounds that give coffee its taste and smell. Over time, this leads to a stale or bitter brew. And there’s another issue: steam. If moisture seeps into your coffee, it can lead to clumping and even mold—especially if your container isn’t fully sealed. 

 

The best way to store coffee is in an airtight, opaque container kept somewhere cool and dark, away from heat or changing temperatures. 

 

4. Fruit Bowls

Fruit might look great sitting on the counter, but placing your fruit bowl too close to the stove is a recipe for quick spoilage. The heat and steam can cause fruit to soften, over-ripen, or rot faster than it normally would. Even durable fruits like apples and oranges can be affected. 

 

If space is tight, consider moving the bowl to a nearby table or another cooler corner of the kitchen. This helps keep your fruit fresher for longer and cuts down on food waste. 

 

5. Medications and Supplements

Are you one of those who like to keep vitamins or medications in the kitchen for daily convenience? You should think again. Heat and humidity from cooking can break down active ingredients, which reduces effectiveness and might even make them unstable. This applies to common supplements like probiotics and fish oil, too.

 

A better place is a cool, dry spot with a stable temperature. Always check the label for storage instructions, and unless refrigeration is recommended, avoid storing them in the kitchen altogether.

 

6. Corded Kitchen Appliances

 

 

Many of us tend to leave appliances like toasters or blenders near the stove. It saves counter space, right? But have you considered the fact that cords can slip or get knocked over onto hot burners, which can start fires? Even if the appliance isn’t on, the surrounding heat can damage the wires or internal parts. Grease and food splatter from cooking can also gum up the machines. 

 

A safer bet is to plug them in away from the stove or store them when not in use. Ideally, give them their own space on a separate counter or cabinet to keep things organized and safe. 

 

7. Paper Towels

They’re in nearly every kitchen and are used all day long. But paper towels and heat aren’t a safe mix. In smaller kitchens, it’s easy to place the roll right next to the stove just for convenience. That small move could be a big mistake. If exposed to heat or open flames, paper towels can easily ignite, especially in a rush when you're cooking on multiple burners. 

 

Instead, keep them tucked in a drawer or hung from a rack well away from any source of heat. It’s a simple shift that can prevent a kitchen accident. 

 

8. Wooden Cutting Boards

Wood doesn’t belong anywhere near your burners. When exposed to the heat and steam from cooking, wooden cutting boards can expand and contract. That constant stress warps the board and can cause cracks to form. Those tiny splits? Perfect for bacteria to settle in. And since it’s flammable, it’s not something you want propped up next to an open flame. 

 

Store it upright inside a cabinet or on a rack at the far end of your counter if you're short on space. It’ll last longer and stay safer.

 

9. Canned Goods

Canned foods are meant to be stored at room temperature, and most people assume that means anywhere in the kitchen is fair game. That isn't wise because placing them above or next to the stove can raise their internal temperature much higher than you think. According to food safety guidelines, when canned goods are exposed to temperatures above 100°F, the risk of spoilage goes up. It's better to move your canned beans and soups to a cool pantry or cabinet instead of that shelf above the stove.

10. Dish towels and Oven Mitts

They’re used right at the stove, so it feels natural to keep them nearby. However, you must remember that towels and mitts are usually made from fabrics that catch fire quickly if they accidentally fall onto a hot burner. Instead of leaving them draped on the oven handle or tossed beside the stove, find a drawer or basket to store them in. Keeping them out of the heat’s reach can help prevent unexpected flare-ups when you’re moving fast in the kitchen.

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The 19 foods you CAN eat past their expiry date

 What's in a date?

Reducing food waste is more important than ever – and one way we can all do so is by NOT throwing perfectly edible food away. But when is a food safe to eat, and when should it be thrown in the bin? And what do the dates on food packaging really mean? Here, we reveal the 19 foods that are perfectly safe – and even good – to eat once the date on the packet has passed.

Understanding food labels

So, what do the dates on food packaging actually mean? It’s important to note that in the UK, Australia and Canada, expiry and use by dates relate to food safety; food shouldn’t be eaten after those dates, as it could make you ill. Product dating is not required by law in the US (with the exception of baby formula) and the dates on packaging do not relate to safety.

Trust your senses

Best by, best before and best before end dates, meanwhile, all act as indicators of how long food will still taste its best. These are chosen by manufacturers and can be viewed as a guide relating to quality, rather than a measure of food safety. The crucial thing to remember here is to trust your senses – if a food has an unusual look, smell, texture or colour, it probably shouldn’t be eaten.

 

Biscuits

Processed foods like biscuits tend to have a longer shelf-life than the date indicated on the packet. Provided they don’t look or small bad or have a soft, overly crumbly texture, a previously unopened packet of biscuits can be eaten up to six months after that date. Do bear in mind that the taste may have deteriorated, though.

Bread

Providing there’s no mould growing on the surface, bread can be eaten up to a week after the date indicated. As soon as mould appears, though, it’s time to get rid. While you might be tempted to simply cut the mould off, the United States Department of Agriculture (USDA) classifies bread as a porous food, which means it might be contaminated below the surface. Store your bread in sealed containers or bags, and freeze any slightly stale or excess bread for a later date.

Cakes and cake mixes

Good news if you stumble upon a forgotten about cake – commercially made cakes that have remained in their airtight wrapping and aren’t filled with fresh ingredients (think whipped cream or buttercream) can be safely consumed up to a week after the date on the packet. Boxed cake mixes, meanwhile, are still fine to use up to five months after the date indicated, provided they’ve been stored in a cool, dry place. That said, the cooked cake may not rise quite as impressively as it once would have.

 

Canned food

In one famous study, scientists opened a 40-year-old can of corn and found that the vegetable looked and smelled perfectly fresh, with nutrition values little changed. While that makes a good story, as a general rule, you can eat high-acid canned goods (like tomatoes and grapefruit) up to 18 months after purchase, while this stretches to five years for low-acid canned goods (pretty much everything else). Always store canned food in a cool, dry place and never eat from a can that’s bulging, badly dented or leaky.

 

Cauliflowers, carrots and red peppers

The USDA says that firmer vegetables, such as cauliflower, carrots and peppers, can still be eaten even with a spot or two of mould on – as long as you cut at least 2.5cm (1in) around and below the mould, keeping the knife out of the mould itself to prevent cross-contaminating other parts of the produce. The denser texture of these veggies makes them tricky for the mould to penetrate.

Cereal 

Even once opened, it’s likely that your favourite cereal will still be fine to eat up to six months after the date on the packet – so long as it’s correctly stored in an airtight container, away from direct sunlight. While there’s little risk of you getting ill from eating cereal that’s out of date, the taste and texture may suffer. Take a bite as a quality check before covering with milk.

Chocolate

If the mere thought of throwing chocolate away causes you distress, worry no more; chocolate experts say that, as long as you’ve taken care to store them in a cool, dry place, solid milk, white and dark chocolate bars can be eaten up to six months past the date suggested, although the taste and texture may not be optimal. Even if the bar has developed a white or grey coating (known as chocolate bloom and caused by the separation of cocoa fats), it’s still safe to eat. But, again, taste and texture may be compromised.

 

Crisps

Provided they remain in their airtight packets (complete with special lining that keeps moisture and light at bay), most crisps should be absolutely fine to eat for a good few months after the date suggested. Once they’re exposed to the air, crisps start to lose freshness, become soggy and will eventually turn stale.

Eggs

While they might not be ideal for poaching, experts agree that it’s safe to eat eggs after the date stated on the packet (or on the eggs themselves). The Food Standards Agency in the UK recommends that, after that date, eggs should be cooked until both whites and yolk are solid, or used in dishes where they are fully cooked (think cakes and bakes). Egg industry website egginfo.co.uk advises that if an egg sinks to the bottom of a glass of water, it's safe to eat. However, if it floats, it's likely to have gone off.

Frozen fruit and vegetables  

From garden peas to edamame beans, strawberries to chopped bananas, those bags of frozen fruit and vegetables lurking in the back of your freezer are still safe to eat up to eight months after the date that appears on the packet. If these foods have lost their colour, shrivelled up or are caked in ice crystals, though, they’re best avoided.

Hard cheese

The USDA says that unopened hard cheeses can keep in the fridge for six months and for three to four weeks after unwrapping. Mould spots on hard cheeses like Cheddar can't penetrate far into the cheese – both the USDA and Food Standards Agency say you can cut out a mould spot and safely eat the remaining cheese.

Ice cream

There’s no need to consign shop-bought ice cream to the bin if the date on the tub has passed. Providing ice cream is properly stored, it’s likely to last without spoiling for at least two or three months longer. That said, the taste and texture may suffer – ice cream that’s been hanging around for a long time or kept in an overstocked or underperforming freezer can suffer from freezer burn, giving the ice cream an icy texture and making it taste less creamy. In that case, you might want to use it in a smoothie or whizz into a milkshake.

Jam

Provided the seal hasn’t been broken, jam can be safely slathered on toast up to five years after the date on the jar. If the jar in question shows signs of damage or once opened, has a strange colour or smell, or there’s any sign of mould, consider this a sign that it’s time to treat yourself to a new jar of the sweet stuff. Once opened, jam should be safe to eat for up to a month, if stored in the fridge.

Milk

The process of pasteurisation gets rid of harmful bacteria in milk, but bacteria can still grow, especially if the milk is kept out the fridge for too long. However, research suggests that unopened milk, stored correctly, can still be good up to a week after the listed date, while opened milk should be fine for two to three days past that date. If it starts to look, smell or taste sour, or has a strange appearance, that's when to stop drinking it. A sip or two of sour milk, while pretty unappetising, is unlikely to make you ill.

Pasta

Dried pasta doesn’t spoil easily, particularly if it’s kept in a sealed, airtight container. So long as it doesn’t have a strange smell or colour, the likes of dried lasagne sheets, farfalle and penne can be used up to two years after the date indicated, which is good news if you’ve recently discovered a stash hidden away at the back of your pantry. 

Peanuts

You can eat peanuts beyond the date on the packet provided they aren’t soft or rancid. If there’s the slightest hint of mould, or if the peanuts are discoloured, shrivelled, have broken shells, taste or smell bad, throw them away. Should you find yourself with a glut of peanuts, storing them in an airtight container in the fridge will ensure they last for longer.

Pickles

While they may lose a bit of their pep and crunch, pickled vegetables are safe to eat for one to two years past the indicated date, particularly if they’re unopened and stored in the fridge. Given that pickling is an age-old means of preserving foods, this probably comes as little surprise, though it is worth noting that pickled items can still go bad. If the jar has a rounded or dome-shaped lid, it may not have been sealed properly and the ingredient inside won’t be fully preserved. 

Pizza

The USDA says leftover pizza slices are good for three to four days. That is, so long as you put the slices you can't manage in the fridge (covered) within two hours of them coming out the oven. If you’ve ordered takeaway and ended up with extras, the same rule applies – remove from the box, transfer to an airtight container and keep in the fridge.

Yogurt

If there’s an unopened, out-of-date tub of Greek or natural yogurt in your fridge, don’t throw it away without a thorough inspection. Experts tend to agree that, rather than going off, yogurt just continues to ferment, becoming tangier and more acidic – and is therefore fine to eat up to two weeks past the proposed date. That said, if there’s a layer of fruit on the top or bottom of the yogurt, it’s best to take heed of that date, because mould can easily grow.

 

 

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18 Pantry Supplies That Expire Faster Than You Think!

When we plan on clearing out expired foods, we usually go straight to the fridge. Rarely do we think to look into the pantry - a common mistake. In reality, many pantry items are just as likely to go bad after a few months as the stuff you keep in the fridge. From fresh produce to packaged goods, several pantry supplies lose their taste or become unusable over time. Therefore, buying such items in bulk is just a waste of your money. Read on for a list of 18 such items. 

 

1. Brown rice 

If you recently made the switch to brown rice, you may not know that it expires much faster than white rice. I learned this the hard way. Having bought several packages on a deal, I noticed a faint musty smell once I opened package number two. Little did I know that brown rice expires just 6 months after the packaging date. 

 

The same goes for other whole-grain rice varieties (such as wild rice, red rice, or black rice), all because the natural oils in the rice bran go rancid pretty soon. If you want to extend the shelf life of an unopened package of whole-grain rice, put it in the freezer. It should hold up for around a year. 

 

What about white rice? Since rice bran is removed during the milling process, white rice can be kept in your pantry pretty much indefinitely according to the USA Rice Federation. Just make sure to keep it sealed away from moisture and pests. 

 

2. Cereal  

 

Not in the mood for cereal every morning? Then we’d say that it’s best not to purchase it in bulk, as an opened box of cereal is guaranteed to go stale in 3 months maximum, even if you decant it into an airtight container. That said, an unopened batch of cereal will retain its taste and crunch for up to 1 year. This is for simple cereals like corn flakes; the shelf life of cereal varieties that contain nuts and other add-ins will be less than that. 

 

Note that eating old cereal won’t make you sick, so it’s technically still safe to eat. But who would want to begin their day with a bowl of stale cereal? 

 

3. Nuts and seeds

Nuts and seeds won’t spoil in your backpack, that’s why they are everyone’s favorite travel snack. But make no mistake, the fact that a bag of almonds or pumpkin seeds can last in your bag for a few days doesn’t mean that they will last in the pantry for years. As a rule of thumb, shelled nuts and seeds retain quality for 4-6 months. Unshelled nuts usually stay fresh for 2-3 extra months. 

 

After that, the natural oils that are present in abundance in all nuts and seeds will go bad, and you will notice a rancid smell, oily stains, or discoloration on the surface of the nuts. If you’d like to store nuts for a bit longer, pop them in a resealable bag and freeze them for up to a year. 

 

4. Potatoes

Potatoes don’t have a set expiration date. A fresh bag of potatoes can be safely consumed anywhere from several weeks to 2-3 months, depending on the storage conditions. Ideally, potatoes should be stored in a dark, dry place at 45-55°F (8-13°C). But if your pantry is warmer, you’ll likely need to use up your potatoes in a few weeks. 

 

You know potatoes have gone bad when they develop soft brown spots or smell terrible. Dry or wrinkled-looking potatoes that feel soft to the touch, green spots, or sprouting are also an indication that a potato is past its prime. 

 

5. Nut butters 

Where do you store peanut butter: in the fridge or in the pantry? Like nuts, opened jars of nut butters like peanut butter or almond butter will expire in around 3 months at room temperature. Due to their high oil content, nut butters are prone to rancidity and oil separation. Refrigerating opened jars of peanut butter will extend their life and prevent oil separation for another 3-6 months. But even an unopened jar of nut butter will not last for more than a year in your pantry, so buying several jars is probably not a great idea. 

 

6. Baking powder

 

Ever wonder why the cake you made didn’t rise, even though it usually turns out fluffy and soft? Expired baking powder could be the culprit. Unlike baking soda, baking powder has a set expiration date. Depending on the humidity in your kitchen, it will lose its leavening powers in just 6-12 months. Here’s a quick test that will help you tell if a packet of baking powder is still fresh. Add 1 teaspoon of baking powder to hot water. If it starts to fizz, it’s still fresh. 

 

Turns out the baking powder is expired? No worries, here's an article that will show you how to swap out the baking powder in different recipes - Ran Out of Baking Powder? 8 Easy Substitutes in next post

 

7. Oatmeal 

Oatmeal If you usually buy oatmeal in bulk, try not to buy more than you will be able to use up in 4-6 months. Like whole-grain rice, oatmeal can go rancid over time. This is less common in quick oats since those are more highly processed, but steel-cut oats tend to go bad in a matter of months. 

 

Freezing unopened bags of oatmeal can help you double its shelf life. Just don’t forget to label the date on the package. This way, you’ll know when it’s time to use it up.

8. Brown sugar

Like some of the other food items on this list, brown sugar won’t necessarily expire over time. An opened bag of brown sugar usually dries up and hardens after around 4 months of storage or less. Luckily, keeping the brown sugar in a resealable bag or container will help you keep it soft for a few more months. If you do have a packet of brown sugar that turned into a rock-hard block, worry not. Read my next post, it will teach you to soften brown sugar in minutes - Save Your Money! 3 Easy Ways to Soften Hard Brown Sugar. 

 

9. Garlic

Under prime storage conditions, an intact head of garlic will stay good for half a year, but an unpeeled garlic clove separated from the bulb will not last beyond 2-3 weeks. Not sure if your garlic is still good to use? Fresh and flavorful garlic clove has a light cream color and a glossy exterior. It is also firm and plump-looking. 

 

If the garlic clove is soft, matte, and closer to yellow than white, it’s well past its prime. Any discoloration, such as brown or gray spots, is a sign of decay. Such garlic should be discarded immediately. Sprouted garlic, on the other hand, is usually fine to use. All you need to do is cut the clove in half and remove the green sprouted core. Make sure to use up sprouted garlic as quickly as you can because sprouting reduces flavor.

10. Certain cooking oils

Cooking oils are more delicate than they seem, especially unrefined varieties like virgin olive oil, avocado oil, grapeseed oil, or even sesame oil. After opening, these oils should be stored for no more than a year, and you ought to keep them in a dark, dry, and cool environment. 

 

Olive oil, in particular, can start tasting and smelling just 6 months after opening. If you don’t use it often, it’s best to buy a small bottle - just enough to use up in 1-2 months. That being said, it’s a myth that refrigerating oil will make it last longer, so don’t crowd the fridge door with extra bottles. Need a few ideas on how to reuse old cooking oil?  While deep frying, I make sure that I don't use too much oil, as reheating oil isn't good for health. The little oil left after frying, I use it to temper my veges, sambar, for frying veges like potatoes, brinjal, ladies finger, yam, colacassia etc.

 

11. Beer

Beer is best stored in the fridge, period. Otherwise, it will start oxidizing quicker and may develop unpleasant flavors in 3-4 months. “Non-refrigerated storage accelerates aging and development of off-flavors. Refrigerated storage is best for all beers at all times,” states Craftbeer.com. If you don’t have space for beer in your fridge and prefer to keep it in the pantry, buy enough to use up within a month or two.  

 

12. Graham crackers

Graham crackers are always great to have on hand. You can use them for a cheesecake crust or make s’mores with the grandkids. However, we’d advise against buying them in bulk unless you use them in baking quite often. Even a sealed batch of graham crackers will only last you 9 months. 

 

After that, they become stale. An opened package should be used up as quickly as possible. If you have leftover crackers from a recipe, store them in an airtight container. Otherwise, they will get stale in a matter of days. 

 

13. Tea and coffee

Both coffee and tea will lose flavor after a few weeks, provided that you don’t store them in an airtight container. So it’s best to seal them well and use them up as quickly as you can. In addition, “tea bags can lose valuable antioxidants as they sit on the shelf over time,” stated  a registered dietitian.

 

After around a year of storage, tea and coffee will also start tasting stale, so make sure to only buy enough for around a year.  

 

14. Quinoa

Quinoa is considered to be a healthy whole grain, so many people buy it these days. Like brown rice, quinoa has a higher moisture content than processed grains or pasta, so it tends to expire much faster. If you keep quinoa in a sealed package in a dry and cold environment, it is said to last for 2-3 years from the packing date. 

 

However, once you open the package, its longevity will go down dramatically, especially if you keep it in a warm or moist environment. How do you know that quinoa has gone bad? It will have a slightly oily or musty scent, which means that the natural oils present in the grain have gone rancid.  

 

15. Canned goods

Canned foods may last a lifetime, but certain varieties will no longer taste good after just 1-2 years. That’s because acidic foods may start to break down the tin a little, which will give its contents a metallic taste. This taste doesn’t make the canned food unsafe to consume, it just tastes a bit off. 

 

Pickles and canned tomatoes are more likely to do this, so keep a close eye on which tins you bought first and use them up within half a year or so. Low-acid foods, on the other hand, like canned corn or green beans will stay fresh and tasty for as long as 5 years. 

 

16. Turmeric and some other spices

Much like garlic or baking powder, certain spices will start losing their flavor after the 1-year mark. Turmeric, paprika, cinnamon, and nutmeg are all examples of such spices, so make sure to buy them in small batches. If you notice that turmeric has lost its smell, you’ll need to use more of it in a recipe or buy a new bottle of the spice altogether. 

 

Eating old turmeric and other spices, in general, isn’t bad for your health. If you want to purchase spices in bulk, we recommend buying whole spices, such as whole black pepper and cinnamon, as these last for a longer time than ground spices.  

 

17. Flour

Exactly like rice, white flour lasts almost three times as long as whole-grain flour. Whole-grain flour retains its freshness for no more than 3 months, whereas white flour will keep fresh for 6-9 months. If you bought flour in bulk and don’t intend to use it up in the next half a year or so, seal it in a freezer bag and put it in the fridge or freezer. Refrigeration will prevent whole-grain flour from becoming rancid for up to 8 months, almost tripling its shelf life.  

 

18. Breadcrumbs

The last mention on this list is one you likely never thought of as a perishable good. But breadcrumbs too expire in around 6 months. How do you know that the breadcrumbs in your pantry are no longer good to use? Stale or rancid smells are, of course, one red flag. But be careful because old breadcrumbs, especially those stored in humid or overly warm conditions, may even develop mold or show insect activity.

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