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10 fridge freezer myth and why they're wrong
From myths that make storing food harder to those that can ramp up costs, we’re here with all the facts when it comes to fridge freezers.
There are plenty of everyday kitchen habits we follow without really giving them a second thought.
For many of us, it’s only when we live with someone else, whether that’s housemates or a partner, that we realise just how differently other people do things. From little legacies that make food go off faster, to mistaken beliefs about how appliances work, it can lead to a lengthy debate.
That’s why we’re here to do some fridge freezer myth-busting and introduce some facts, so everyone can chill out.
Myth 1: You can put hot food straight in the fridge
Putting hot food into the fridge raises the temperature of all the food around it. Not only does this make your fridge work harder than it needs to, but it gives bacteria the chance to set up shop across everything you’ve already got stashed away.
The best move is to let it cool down a little first to about 20°C – just don’t let it sit for any longer than 30 minutes.
If you really can’t wait to get it in the fridge, you can split food into smaller portions or pop the container in an ice bath. As soon as it’s not piping, it’s good to go in the fridge.
Myth 2: Freezing food kills bacteria
Freezing can’t kill bacteria, but it can drastically slow how quickly it grows. So, if the food was unsafe before it went into the freezer, it’ll still be unsafe after you’ve defrosted it. If something’s been left out too long or isn’t cooked through, bacteria will start to grow again as soon as it thaws.
So, even after freezing, thorough cooking and storage are still key.
Myth 3: Fresh food is always more nutritious than frozen food
Not only is this not true, but there are actually a fair few cases where frozen food is more nutritious.
Lots of fresh foods, like fruit and veg, lose nutrients on their way to the shops. On the other hand, frozen food is usually frozen almost as soon as it’s picked, locking in as many nutrients as possible.
Myth 4: Frost-free freezers never need maintenance
Freezers with frost-free tech definitely do a lot of the hard work for you, but that doesn’t mean you’re off the hook forever.
Although they don’t require any manual defrosting, they still require basic maintenance.
This includes:
- Checking for any signs of freezing over or ice-build up
- Making sure the inside is clean.
- Ensuring the vents are not blocked.
- Checking the door seals to make sure your freezer does not become less efficient
Myth 5: Bigger fridge freezers always cost more to run
It’s not about how big your fridge freezer is, but how it’s designed.
Different energy ratings, features, and how you use it will all contribute to how expensive the appliance is overall. An energy efficient large model could turn out to be cheaper to run than an older, smaller one.
Myth 6: The coldest setting keeps food fresher for longer
At first, turning your fridge right down to the coldest setting might seem like the smart move, but it isn’t always best for your food.
If your fridge is set too cold, fruit, veg and dairy can start to freeze, leaving them mushy, separated and more likely to spoil. Super-low temps can also dry food out and lead to freezer burn.
Keep your fridge at a keep your fridge at a steady temperature around 3-5°C and aim to keep it about 70–80% full. This helps air circulate properly and keeps everything evenly chilled.
For foods that need specific conditions, you’ll want to take advantage of features like humidity and temperature controlled drawers to store different items in the right environments.
Myth 7: Food can go into the freezer in its original packaging
A lot of food packaging actually isn’t freezer friendly. The wrapping that some items come in isn’t airtight, which can cause freezer burn or dried-out food.
To keep your food in its best condition, move it into an airtight container or freezer bag before freezing. Just be sure to label it so you know what it is and note down the date you froze it too.
Myth 8: Frozen food keeps forever
As great as it would be, frozen food doesn’t keep forever at least, not how it was when you popped it in the freezer.
For the best quality, try to use it within a few months. Meat keeps for around 3–12 months, fish 2–8 months, and leftovers about 2–3 months. It’s still safe after that, but it can start to dry out, lose flavour or change in texture.
Myth 9: Refreezing thawed food is unsafe
Refreezing thawed food isn’t always a no-go it really depends on how it’s been handled. If it’s been defrosted in the fridge and kept chilled the whole time, it’s usually fine to refreeze (though the quality might drop a bit). But if it’s been left out at room temperature, bacteria can grow quickly, so it’s best not to risk it. In that case, cook it and eat it instead.
Myth 10: It doesn't matter where you store food in the fridge.
Where you stash food in the fridge actually makes a bigger difference than you might think.
Changes in air circulation and distance from the vents mean each shelf has a slightly different temperature. It’s often coldest on the bottom shelf and warmest in the door. So, where you store your weekly shop can actually make it last longer and waste less.
Need some top tips for organising your fridge? No worries, we’ve got it all covered over on our handy guide.
So, there you go, now you know what’s true , what’s definitely not, and you’re backed up by the facts that’ll put any fridge freezer squabbles well and truly on ice.
If you’re thinking about upgrading or want to make sure you’re using the right appliance for your needs, take a look at our fridge freezer buying guide for expert advice and tips.
