The olive oil/fridge thread (maybe a different board) got me thinking about what exactly constitutes a "cool, dry place". That is, often one is asked to store something (oils, spices) in a "cool dry place". Exactly what temperature range refers to a cool place? I ask, because I keep my home pretty warm in the summer and cool in the winter (too frugal to run up large heating/cooling bills). Because of this, I store some oils in the fridge, especially during the summer when my kitchen can become quite toasty! Can anyone help me out here? Thanks!