Food Storage Time Lookup
Type a food to see how long it keeps. The fourth column matters most — most spoilage is a storage-condition problem, not a time problem.
| Food | Pantry | Sealed long-term | Fridge / freezer | Key condition |
|---|---|---|---|---|
| White rice | 2 years | 25–30 years | — | Cool, dry, airtight |
| Brown rice | 3–6 months | 6–12 months | 18 months | Fridge or freezer — bran oils go rancid |
| White flour | 1–2 years | Indefinite | 2 years | Airtight; freeze new bags 48h for weevils |
| Whole wheat flour | 3–6 months | 1–2 years | 6–12 months | Freeze; oils oxidise |
| Dried beans | 2–3 years | 10+ years | — | Older beans need longer cooking |
| Dried pasta | 2 years | 10+ years | — | Airtight, cool |
| Rolled oats | 6–12 months | 2 years | — | Whole oats keep longer than rolled |
| White sugar | 2 years | Indefinite | — | Never truly spoils; clumps with moisture |
| Honey | Indefinite | Indefinite | — | May crystallise — warm gently, do not discard |
| Salt | Indefinite | Indefinite | — | Iodised salt may lose iodine over years |
| Olive oil | 18–24 months | — | — | Dark, cool; rancid oil smells like crayons |
| Coconut oil | 2 years | — | — | Solidifies below 24C — normal |
| Canned goods (low acid) | 2–5 years | — | — | Dented or bulging cans: discard |
| Canned tomatoes (high acid) | 12–18 months | — | — | Acid shortens can life |
| Eggs, unwashed | 2–3 weeks | — | — | Do not wash until use |
| Eggs, refrigerated | — | — | 3–5 months | Pointy end down |
| Cooked rice | — | — | 3–4 days (fridge) | Cool within 1 hour; reheat once |
| Cooked meat | — | — | 3–4 days (fridge) | Freeze up to 3 months |
| Milk | — | — | 5–7 days (fridge) | Freeze up to 3 months; texture changes |
| Bread | 3–5 days | — | 3 months | Freeze sliced; fridge makes it stale faster |
| Nuts | 3–6 months | 1 year | 6–12 months | Freeze; high oil content |
| Potatoes | 2–4 weeks | — | — | Dark, cool, not the fridge (sugar develops) |
| Onions | 1–2 months | — | — | Cool, dry, dark, ventilated |
| Garlic | 3–5 months | — | — | Whole heads; peeled cloves only days |
The three rules behind all of it
- Oils decide shelf life. Anything with the bran or germ intact — brown rice, whole wheat flour, nuts, whole oats — goes rancid in months. Remove the oils (white rice, white flour) and it keeps for decades.
- Moisture and oxygen are the enemies. Airtight with an oxygen absorber is the difference between 2 years and 25.
- Heat accelerates everything. A pantry at 30°C halves the life of almost everything on this list compared with 15°C.
Signs food has actually gone bad
- Rancid — smells like old paint or crayons. Common in whole grains, nuts and old oil.
- Mould — discard. Mycotoxins survive cooking.
- Bulging or dented cans — discard without opening. Botulism risk.
- Off smell when opened — trust it, even if the date says otherwise.
Note the difference: stale is a texture problem and usually safe; rancid and mouldy are not.
Common questions
How long does rice last?
White rice keeps about 2 years in a pantry and 25-30 years sealed with oxygen absorbers. Brown rice only 3-6 months because the bran oils go rancid.
Does honey really never expire?
Correct - sealed honey is effectively indefinite. Crystallisation is not spoilage; warm the jar gently to liquefy it.
How long do eggs last?
Unwashed eggs keep 2-3 weeks at room temperature, or 3-5 months refrigerated. Washing removes the protective bloom and shortens that dramatically.
Can you eat food past its best-before date?
Usually yes for dry goods. Best-before is a quality guide, not a safety limit. Use-by dates on perishables are different and should be respected.
Longer guides on individual foods: rice · flour · eggs · full chart.