10 Things You Shouldn’t Put in the Freezer

Here are the 10 things you generally shouldn't put in the freezer, along with why:

1. Eggs in their shells: When whole eggs freeze, the water content inside expands. This can cause the shells to crack, potentially leading to bacterial contamination and a messy situation.

   • What to do instead: You can freeze eggs if you crack them open. Beat them lightly (for scrambled eggs or baking) or separate yolks and whites, and freeze them in freezer-safe containers or ice cube trays.

2. Lettuce and other raw leafy greens with high water content (like cucumbers, radishes, celery): These will become limp, soggy, and unappetizing once thawed due to the water content forming ice crystals that damage the cell walls.

   • Exception: Some greens like spinach or kale can be frozen, especially if you plan to cook them (e.g., in soups or smoothies), as the texture change is less noticeable. Blanching them first is often recommended.

3. Carbonated drinks (soda, beer, sparkling water) in cans or bottles: The liquid expands when it freezes, and the carbonation adds extra pressure. This can cause the can or bottle to bulge, leak, or even explode, creating a sticky mess.

4. Cooked pasta (especially if plain): Freezing cooked pasta often results in a mushy, unpalatable texture upon thawing. It doesn't hold its structure well.

   • What to do instead: It's better to freeze pasta sauce separately and cook pasta fresh. If you must freeze pasta, slightly undercook it and toss it with a bit of oil or sauce to prevent sticking.

5. Dairy products with high water content (like milk, yogurt, sour cream, cottage cheese): These tend to separate and become grainy or watery when thawed. The texture changes significantly and is often undesirable for direct consumption, though they might be okay for cooking in some cases where texture isn't critical.

   • Exception: Hard cheeses generally freeze well, as do butter and heavy cream (though cream may separate slightly).

6. Fried foods: The crispy coating on fried foods will almost certainly become soggy and lose its crunch after freezing and reheating.

7. Potatoes (especially raw): Raw potatoes have a high water content. When frozen, they can become watery, grainy, and develop an unpleasantly sweet taste and mushy texture upon thawing.

   • What to do instead: If you want to freeze potatoes, it's best to cook them first (e.g., mashed potatoes, blanched potato pieces for stews).

8. Mayonnaise and mayonnaise-based salads (like coleslaw, tuna salad): Mayonnaise tends to separate and become oily and unappetizing when frozen and thawed. The emulsion breaks down.

9. Soft cheeses with high moisture content (like cream cheese, ricotta, brie with a high moisture content): Similar to other high-water dairy, these can become watery and develop a crumbly or grainy texture. Cream cheese often becomes very unappealing.

   • Exception: Some firmer Bries might be okay, but the texture will likely change.

10. Coffee beans (especially if the bag has been opened): While some people do it, freezing coffee beans can be detrimental. The beans are porous and can absorb moisture and odors from the freezer. Condensation can also occur when you take them out, which can affect the oils and ultimately the flavor. If you do freeze them, do it in an airtight container and in small batches, thawing only what you need without refreezing. Many coffee aficionados advise against it altogether.

Freezing is great for many things, but for these items, you're generally better off keeping them in the fridge or pantry!