8 Common Foods You Should Never Store Near the Stove (But Probably Are)

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Key Takeaways

Heat and moisture near the stove damage food quality – Items like spices, oils, and coffee lose freshness, flavor, and shelf life when stored close to heat and steam.
Safety hazards are a big concern – Storing flammable items such as cooking oils and alcohol near the stove increases fire risk, while raw meat and seafood near heat raise foodborne illness concerns.
Perishables spoil faster when exposed to warmth – Milk, eggs, and other refrigerated foods deteriorate more quickly if left by the stove, making it best to only take them out right before use.

Stovetop storage is convenient, but it’s typically not the best for your ingredients. In addition to being a potential fire hazard, perishable items stored near the stove risk losing flavor, texture, and quality thanks to the heat and moisture coming off the cooktop. Some ingredients, like salts to cook with, flaky salt to use as garnish, and whole peppercorns in a mill, will fare perfectly fine near the stove, particularly if you decant them in small quantities and refill frequently. But many foods should never be stored near the stove, for their benefit and yours.

"Heat from the stove, moisture from simmering pots, and bright LED lights can quickly degrade the flavor and aroma of fresh spices and seasonings,” says Alex Wilkens, VP of Product at The Spice House. “The heat and steam quickly reduce flavors and shorten the shelf life."

Alyse Baca, culinary director at Spicewalla
Alex Wilkens, Vice President of Product at The Spice House

Here are the ingredients you may have near the stove that should find a new home in your pantry or elsewhere in the kitchen:

01 of 08

Whole and Ground Spices

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"There really aren't any hard and fast rules about where your spices should be stored. However, if you want to maintain the freshness of your spices, it is best to keep them away from heat and humidity,” says Alyse Baca, culinary director at Spicewalla. “Heat, light, and moisture all break down spices' natural oils, causing them to lose flavor and potency much faster. Storing your spices in a cool, dark, and dry place like a pantry, cabinet, or drawer away from the stove, will prolong their flavor and prevent them from clumping."

02 of 08

Cooking Oil

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Yes, storing oil near an open flame is a fire hazard, but even if you’re cooking with induction, oils should always be stored in a cool, dark place. “Avoid storing oils, vinegars, nuts, flours, and other heat-sensitive ingredients above or near your stove,” Wilkens emphasizes. Like spices, cooking oils kept in close vicinity to a stove will lose flavor and potency more quickly. They will also spoil faster.

03 of 08

Vinegars

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Vinegars also fare best in a cool, dark place, or in the refrigerator, if you prefer. A bottle of vinegar doesn’t belong beside the stove because the heat will have a negative impact on the flavor of the condiment.

04 of 08

Coffee

If your coffee nook is conveniently located adjacent to your stove, well, consider where you store your java. Not only is coffee susceptible to temperature and moisture, but it’s also known to absorb lingering scents. If you don’t want your morning brew to taste like a stir fry or pesto, keep the beans or grounds in a sealed jar in a cool, dark pantry.

05 of 08

Produce

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Some fruit and produce keep best in bowls on the countertop, but near the stove isn’t a great place for them. The heat and steam can override and soften the fruit, causing it to spoil. Items like alliums and potatoes should be stored in a cool, dark place, away from sources of moisture and warmth, such as the stove.

06 of 08

Perishables

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Do you often take out milk, eggs, or other perishable ingredients from the fridge to cook with? Don’t let them linger by the stove! These ingredients are preserved due to refrigeration, and the longer they’re at higher temperatures, the sooner they’ll spoil. Keeping them near the stove, even while making a recipe for under an hour, can make them expire faster thanks to temperature fluctuation. Instead, grab perishable ingredients as you need ‘em.

07 of 08

Raw Meat and Seafood

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Just like you wouldn’t let frozen, uncooked meat or seafood defrost on the countertop for hours (major food safety risk), you shouldn’t let frozen, thawed or fresh meat hang out by the stove and oven. Raw meat and seafood shouldn’t be exposed to elevated temperatures prior to being cooked, as this puts you at a higher risk for food-borne illness.

08 of 08

Alcohol

Not only is this a major fire hazard, but storing alcohol near the stove, even if it’s alcohol for cooking (it’s hard not to love a Spicy Rigatoni alla Vodka), is a major no. Heat and moisture can degrade the alcohol, and any spilled booze on an open flame can create much larger, more dangerous flames. The safest way to cook with alcohol is to measure it out over the sink or on the counter, and then pour the measuring cup with the alcoholic ingredient into your recipe simmering on the stove, rather than pour straight from the bottle.