How long doesFrying oillast in the fridge?

The freezer helps less here than you would expect

The freezer buys less here than its reputation suggests: 9 times what the refrigerator gives, 1 month against 9 months, both still measured in months. For this item freezing is an extension rather than a different way of keeping it.

Every storage figure the USDA publishes for this item

The USDA rates this item cold or frozen and never at room temperature: no pantry figure exists for it, as for 222 of the 466 foods in the data that get no pantry time at all.

• In the freezer6 months to 9 months
• In the fridge1 month

Turning the range into a date

Counting 1 month forward from a date is not arithmetic anyone does reliably in their head. Give the field the day it went into storage.

• In the freezerUse by6 months to 9 months after the day you stored it
• In the fridgeUse by1 month after the day you stored it

Is this window about safety or about taste?

The answer at the top of this page reads 1 month in the fridge. What decides that is the food and not the shelf the source files it on: Frying oil, re-used is acid, dry, sweet, alcoholic or pure fat. Past it, judge it by look and smell: this window rates how good the food will be, not the day it becomes a hazard.

Held at 0 °F food stays safe for as long as it stays frozen, which is why a freezer figure counts as quality on this site whatever the food is. Every figure assumes the food was sound when you stored it, that your refrigerator holds 40 °F or below and your freezer 0 °F or below, and that the package was handled normally.

It is past the date. Now what?

Say the calculator above puts Frying oil, re-used past its 1 month in the fridge window. Past that the calendar stops deciding and the food itself does. A jar or can that is bulging, leaking or rusted goes out unopened, and so does an opened one with mold at the rim or a sour, fizzing smell.

The FoodKeeper entry this page is built from prints storage times and nothing else, so anything past them here is USDA and FSIS guidance rather than a figure from the source. The whole rule, including the cases the source does not cover, is set out under what to do when the date has passed.

Is that a long time?

2 items in the Condiments, Sauces & Canned Goods list keep exactly as long as this item, 1 month, so they all share place 34 of 41 rather than being put in an order the data does not support.

Items that behave the same way

The 6 items below are the closest match to this item by storage behavior, running 4 days to 6 months and bracketing its 1 month.

• Duck fatkeeps exactly as long
• Vegetable stock/broth, commercially producedkeeps 3 days in the fridge once openedup to 7 days in the fridge
• Tomato saucekeeps 3 days in the fridge once openedspaghetti, pizza
• Broth, homemadekeeps 3 days in the fridge
• Aioli, homemadekeeps 3 days in the fridge
• Mayonnaise, commercialkeeps 2 months in the fridge once openedup to 6 months sealed in the pantry

Products the USDA rates in the same places

This is a common shape of record: 33 of the 466 products are rated in the same places, freezer and refrigerator, and 7 of the nine slots are left blank on all of them. Sorted by how close their windows are to this one, the nearest are Cheese Curds, Pineapple and Zucchini, and the rest of that group is what the list below draws on. Of the ones shown, none keeps longer than this one does. The longest-keeping of them is Cheese Curds at 2 weeks.

• Cheese Curds2 weeks in the fridge
• Pineapple5 days in the fridge
• Zucchini1 week in the fridge
• Cooked rice4 days in the fridge
• Apple juice6 days in the fridge
• Carrot juice6 days in the fridge
• Cooked pasta3 days in the fridge
• Peaches3 days in the fridge

The rest of the Condiments, Sauces & Canned Goods shelf

The USDA puts this product on the Condiments, Sauces & Canned Goods shelf together with 40 others, and 33 of them keep longer outside the freezer. The shelf runs from Gravy at 5 years down to Aioli at 4 days. Nearest this product by window are Duck fat, Beef broth/stock/consommé and Chicken broth/stock/consommé, which is the order the list below is printed in. Across the whole of Condiments, Sauces & Canned Goods the same product ranks 34 of 41. The middle of the shelf is Marinades, at 1 year.

• Duck fat30 days30 days in the fridge
• Beef broth/stock/consommé7 days3 days in the fridge once opened
• Chicken broth/stock/consommé7 days3 days in the fridge once opened
• Vegetable stock/broth7 days3 days in the fridge once opened
• Tomato sauce5 days3 days in the fridge once opened
• Broth4 days3 days in the fridge
• Aioli4 days3 days in the fridge
• Mayonnaise6 months2 months in the fridge once opened

If it has to keep longer than this

If it has to keep longer than 1 month, the Condiments, Sauces & Canned Goods aisle gives 33 products that hold at least twice as long outside the freezer. The smallest step up is Mayonnaise at 6 months against this one's 1 month; after it come Pesto, Bacon grease and Hot sauce. They are printed below in the order the step gets bigger, not alphabetically. In the other direction, 6 entries in the category keep half as long or less, Beef broth/stock/consommé and Chicken broth/stock/consommé among them.

• Mayonnaise6 months2 months in the fridge once opened
• Pesto6 months3 days in the fridge once opened
• Bacon grease6 months6 months in the fridge
• Hot sauce6 months6 months in the pantry
• Salad dressing6 months3 weeks in the fridge once opened
• Cream sauces12 months6 months sealed in the pantry
• Horseradish12 months3 months in the fridge once opened
• Salad dressings12 months1 month in the fridge once opened

The record this page is built from

This page is built from a single FoodKeeper row, record 526 — the source’s own number for it, not a position — one of the 661 rows in the snapshot. That row fills 2 of the nine storage slots with a time, and the binding figure on it is printed by the source in months, which is the unit this page keeps rather than converting it to days. Every figure here comes from one fixed snapshot, USDA FoodKeeper, retrieved 1 September 2026, and is not refreshed page by page.

Where these numbers come from

Every range on this page is published by the USDA FoodKeeper and reproduced unchanged. The multipliers, the rankings, the percentages and the dates are ours, computed from those ranges. Where the source gives a span such as 3 to 5 weeks, comparisons use the upper figure, and the full span is always printed.

Rankings cover only the items the USDA gives a usable figure for, and identical ranges share a place rather than being ordered arbitrarily. Neighbors are chosen by nearest storage time within the same category, never alphabetically: two foods filed next to each other by name usually have nothing to do with each other. The freezer is excluded from ranking because it flattens almost everything.

Where the USDA lists several kinds under one name, they share one page here and every kind keeps its own windows: the source prints them as separate rows, and a page that merged them would be inventing a figure the source never published. Comparisons and the place in the category are computed for the kind the plain name means — the shell egg for eggs, the can for tuna — which is settled name by name rather than by the order the source lists its rows in, and the page names it. Where the plain name means no single kind, the page prints no single figure at all and lists the kinds instead.

Source: USDA FoodKeeper, retrieved 1 September 2026. This site computes every comparison on this page and takes responsibility for it. Found a figure that does not match the source? Tell us on the contact page, with the page and the row — the parsing is mechanical, so a mismatch is our bug and we want it. How the whole site is built, which figures are ours and where the source can be checked is on the method page.

USDA index terms: Frying oil, oil, re-used oil

KeepsUntil is an independent reference built on public USDA data. It is not affiliated with, endorsed by, or connected to the U.S. Department of Agriculture or the Food and Drug Administration. Whether a given window is a safety limit or a quality window is stated on the page that prints it.