9 Surprising Things in Your Pantry You Need to Get Rid Of, According to a Food Expert

Your pantry can feel like a lifesaver on those nights when grocery shopping just didn’t happen. It’s where the weeknight staples live—pasta, rice, canned tuna, all the usual heroes. But over time, it can also turn into a holding zone for things you’re never actually going to use. (Looking at you, pandemic-era yeast. And that fancy olive oil Aunt Sally gifted three Christmases ago.)

The goal isn’t a bare pantry—it’s a functional one. When your shelves are cluttered, it’s harder to see what you have, which means you’re more likely to waste food or miss your window to use it.

A quick declutter makes everything easier: faster meals, fewer surprises, and a kitchen that actually works with you—not against you. Read on to find out the easy way to get rid of pantry duds and create a safe and chaos-free cupboard.

❌ Expired foods

This is the easiest category to tackle because there’s usually a clear answer. Here’s how to think about it:

• Start with the date: Check labels and pull anything that’s past its prime.
• Know what “best-by” means: It’s about quality—not safety—so foods may lose freshness, flavor, or texture after this date.
• Expect some drop-off: Even if still safe, items like chips, breadcrumbs, and other dry goods often won’t taste their best.
• Watch for exceptions: Baby formula should never be used past its expiration date.
• Don’t confuse labels: “Sell-by” dates are for store inventory, not a measure of food safety.

❌ Stale foods

There was a viral TikTok trend of raiding your parents’ spice cabinet to see how old the jars were and people were unearthing ground pepper, nutmeg and paprika dating back to the 1980s! While ground spices can last for about three years, they typically lose flavor and potency after six months.

Consider this your sign to toss any spices older than three years or may have gone musty before then. The same holds true for stale cereal or snacks, like crackers and chips.

❌ Baking ingredients

Baking ingredients feel like forever staples—but they’re actually some of the easiest items to overlook (and the quickest to go downhill). Here’s what to watch for before you start your next recipe:

• They’re a magnet for pantry pests: Flour, cornmeal, oats, and baking mixes can harbor weevils, beetles, or mites—especially if they’ve been sitting around. Give bags and boxes a quick inspection before using. Even sugar isn’t immune; if it’s not tightly sealed, it can attract ants and other bugs.
• They lose their power: Baking staples don’t last forever. Baking powder and baking soda typically stay effective for about 6 months to 1 year after opening, then start to lose their leavening ability—meaning your baked goods won’t rise the way they should.
• That pandemic-era yeast? It’s probably done: Unopened active dry or instant yeast can last up to two years, but once opened, you’re looking at about 4 to 6 months of peak performance. After that, it’s a gamble whether your dough will rise at all.

❌ Cooking oils and fats

Take a whiff of the cooking oils and fats in your pantry and immediately toss any that have an off, rancid odor. Even the tiniest drop will ruin whatever it is you're making.

Just don’t be tempted to pour them down the drain, where they can clog the pipes. Instead, safely dispose of them in their original container or in a resealable bag.

❌ Nuts and seeds

Nuts and seeds go rancid faster than you think. They have a high fat content, which accelerates their demise.

Do a quick sniff test: If they smell sour, bitter, or musty, toss them immediately.

Don’t try to salvage them: Once they’ve gone rancid, the flavor is off for good.

Store them smarter going forward: Keep nuts and seeds in airtight containers in the freezer to extend their shelf life.

❌ Dented Cans

The USDA site advises us to, “Discard deeply dented cans.” That refers a dent that’s deep enough that you can lay your finger into it.

• Toss deeply dented cans: If the dent is deep enough to press your finger into, it’s best to throw it out.
• Small dents are usually okay: As long as the can is otherwise intact, food inside should still be safe.
• Watch the seams: If a dent is on or near a seam, play it safe and discard it—damage there can let bacteria in.

The concern with deeper dents is that they can weaken the can’s structure or create tiny openings where bacteria can enter.

❌ Dried beans

Those dried beans you assume will last forever? Not quite.

• They don’t stay fresh indefinitely: After a couple of years, dried beans begin to lose nutritional value, with many vitamins significantly diminished over time.
• They get harder to cook: Older beans take much longer to soften—and sometimes never fully do.
• Check and clear them out: Look at purchase or best-by dates and toss any beans that are well past their prime.

❌ Maple syrup

While honey can literally last forever at room temp, pure maple syrup can go moldy if it’s unrefrigerated.

How to tell if yours has gone bad: Pour out a glug into a clear glass. See signs of mold? It’s time to dump the entire container.

❌ Unwanted items

Maybe you’re holding onto food gifts and souvenirs for sentimental reasons but haven’t used them for a couple of years. It’s time to let them go (and we don’t mean repurposing them as White Elephant presents). That also goes for products you bought because you like the packaging or artwork on the label. Try to adhere to a strict use-it-or-lose-it policy when it comes to your pantry.