Holding on to these items for too long could make cooking less flavorful, less hygienic, and less efficient.
We all have those kitchen items we use all the time—whether it’s a favorite gadget, a go-to tool, or an appliance that makes life a little easier. In the routine of things, it’s easy to forget that nothing lasts forever. Holding onto certain items past their prime can actually make cooking more frustrating—and could even affect your kitchen hygiene and the way your food tastes. So, we asked experts to weigh in on the kitchen items we should probably all be replacing more often.
Meet the Experts
- Colin Smith , owner-chef at Roundabout Catering in Reno, Nevada
- Whitney Cardosi , cooking class instructor, nutrition coach, and author of In The Kitchen: Healthy Meals You’ll Actually Enjoy
- Bo Counts , Executive Sous Chef at Swissôtel Chicago
Spices
Sure, you might think that tarragon has an endless shelf life, but it turns out it doesn’t. “I believe that not replacing kitchen spices is the biggest mistake I see in most kitchens I’ve worked in,” says Colin Smith, owner-chef at Roundabout Catering. “It seems that people believe spices last forever, which couldn’t be further from the truth.”
He shares that most ground spices last approximately two years. “Whole leaf spices last a bit longer, but not much,” he says. “You will lose flavor, aroma, and potency over the years. That’s what spices are for.”
The chef also advises avoiding dried leaf spices like basil, because fresh herbs are a better choice and are readily available at most supermarkets…