8 Foods You Should Never Store in Your Pantry, According to Chefs

A few of your go-to pantry staples don’t actually belong there.

Key Takeaways

Not everything shelf-stable belongs in your pantry. Foods like maple syrup, jams, nut butters, and certain oils can spoil, lose flavor, or even develop mold at room temperature—especially once opened.

Heat, light, and air are the enemies of freshness. Nuts, seeds, spices, and oils go rancid quickly when exposed to warmth or sunlight. Keep them in airtight containers and, when possible, store them in the refrigerator or freezer.

Temperature control preserves both flavor and safety. Items like yeast, soy sauce, and oyster sauce maintain quality longer when refrigerated, while potatoes and onions do best in a cool, dark, ventilated space—but never together.

If you’re lucky enough to have a large pantry (and not just a small cupboard next to the fridge), you know it’s the perfect spot to stash dried pasta, canned goods, and baking staples in neat, labeled rows. But not everything that fits on a shelf actually belongs there. Some ingredients lose flavor, spoil faster, or even become unsafe when stored at room temperature.

We asked several chefs and food experts to share the food items they would never keep in their pantry and why. From that opened bottle of sesame seed oil to your favorite organic nut butter, here’s where you actually need to store these products so they last longer and ultimately taste better.

MEET the EXPERTS

• Lindsay Malone, RD, registered dietitian and instructor at the School of Medicine, Case Western Reserve University

• Veronica Tegen, recipe developer and founder of The Food Geek, LLC

• Chef Andrew Hunter, culinary developer and executive chef at Kikkoman

1 of 8 - Maple Syrup

Maple syrup might look like it can sit safely in your pantry indefinitely, but it’s absolutely perishable. (So much so that you should check the bottle before you drizzle it on your French toast.) “Once it’s opened, [maple syrup] should be stored in the refrigerator, because it’s a natural product without preservatives, and mold can form quickly at room temperature,” says Lindsay Malone, RD, registered dietitian and instructor at the School of Medicine, Case Western Reserve University. 

Recipe developer Veronica Tegen agrees, adding that real maple syrup’s flavor—not the imitation syrup made with corn syrup and artificial flavoring—is also better preserved in the fridge and could last a couple of years, or up to the expiration date, when kept there tightly sealed.

2 of 8 - Jams and Jellies

Even though jam is packed with sugar, and those single-serve packets are usually left out at diners, it’s not as shelf-stable as it looks.“Jams, jellies, and preserves should be stored in the fridge once opened because they can develop mold,” says Tegen. “Homemade jam, especially if it's lower in sugar, can develop mold fairly quickly even in the refrigerator.” She recommends moving your jams to the freezer if you won’t be using them within a month of opening.

3 of 8 - Potatoes and Onions

Potatoes and onions often end up side-by-side in a pantry basket, but storing them together in a warm pantry can cause both to spoil faster. “Potatoes and onions need a cool, dark, well-ventilated spot, but not the refrigerator,” says Malone. “Cold temperatures can change the starches in potatoes to sugars, affecting taste and texture.”

If your pantry isn’t between 45°F and 55°F, which most aren’t, consider keeping these foods in a cool basement cabinet (though that isn’t the most convenient), a ventilated bin in a shaded corner of the kitchen, or a closed cupboard away from appliances. No matter where you store them, Malone recommends keeping them apart: “The gases onions release can make potatoes spoil faster.”

4 of 8 - Nuts and Seeds

Nuts and seeds contain healthy fats that are easily damaged by heat and light. “To prevent rancidity, keep nuts and seeds in airtight containers in the fridge or freezer,” says Malone. The natural oils in nuts are what cause them to go bad quickly, and Tegen says to be especially mindful of varieties with higher fat content, like walnuts and pecans. You can keep them in the pantry for a few months, but “if you won't use them right away, store them in the freezer,” she advises.

Likewise, keep that organic peanut butter jar out of the pantry. “Nut butters should be stored in the fridge to preserve flavor and prevent them from going rancid if you don't plan to use them within a couple of weeks,” says Tegen, who adds that highly processed, big brands with plenty of preservatives are still fine in the pantry.

5 of 8 - Coffee

Coffee storage can be surprisingly divisive, with experts split on whether it belongs in the pantry, cupboard, or freezer. “Coffee beans and ground coffee should be in an airtight, opaque container in a cool cupboard,” says Malone, who says you shouldn’t store coffee in the freezer because condensation (i.e., freezer burn) can build up and affect flavor.

Tegen has a different take: She thinks coffee that's used daily is perfectly fine in the pantry, with a caveat. “However, if you bought extra, or a kind [of coffee] you don't use often, store it in the freezer to preserve the flavor.” Tegen notes you can avoid freezer-related issues if you make sure the coffee is in a well-sealed container so it doesn't absorb other nearby flavors.

6 of 8 - Yeast

Most baking supplies can safely live in your pantry, but yeast is one ingredient that needs a little extra care. “An opened jar of yeast should be stored in the fridge or freezer to maintain its ability to make your baked goods rise,” says Tegen. “You can always test yeast by proofing a small amount before using it in a recipe.” If your dough isn’t rising like it used to, it’s probably time to replace the jar.

7 of 8 - Oils and Spices

That organized spice drawer is actually better for your herbs and seasonings than an open-air pantry. “Spices should be stored in airtight containers in a closed cupboard away from light and the stove to preserve their aroma and color,” says Malone. Cooking oils are better in enclosed spaces, too: “Oils like olive, sesame, or walnut oil should be stored in a cool, dark cupboard,” she adds. 

Tegen suggests you pay extra attention to sesame seed and nut oils, which go rancid fast and develop bitter flavors that will ruin a dish. “If you bought a bottle to use for a specific recipe, but don't use it often, store it in the fridge,” she explains, noting that if it turns solid, take it out to warm up to room temperature. Even if your pantry is warm, you can store these items there in a pinch, but Tegen says to use them up within three months.

8 of 8 - Soy Sauce and Oyster Sauce

Move your favorite flavor enhancers to the fridge or a dark cupboard until you’re ready to open them. “It’s best to store an opened bottle or jug of soy sauce in the refrigerator—not the pantry—to help the flavor, quality, and color remain at their peak for a longer period,” says Chef Andrew Hunter, culinary developer and executive chef at Kikkoman. “Because soy sauce is a product sensitive to light and temperature, like olive oil or vinegar, a cool, dark place is preferable for storing it when unopened.”

Hunter explains that at room temperature, the oxidation process that causes soy sauce to lose its original freshness and flavor is much quicker than it is in cooler environments. The same goes for oyster sauce: “Refrigerate your oyster-flavored sauce after opening and ensure that the screw-top lid is tightly closed to keep it fresh for as long as possible,” Hunter explains. “Like soy sauce, oyster-flavored sauce will decline in quality and flavor over time, regardless of storage method, but the speed at which it declines is determined by the temperature at which it is stored.”