The Coldest Parts Of Your Fridge (And Which Foods To Store In Them)
Not every shelf in your refrigerator stays at the same temperature. Some areas run noticeably colder than others. It's important to know where the coldest zones are so you can store your food for the freshest, longest-lasting results.
A little strategy can reduce waste, improve flavor, and keep your kitchen running smoothly.
Upper shelves
The upper shelves are not the coldest overall, but they tend to maintain a consistent temperature.
This means they're the ideal places for dairy products, leftovers, and anything else you'll want to access easily in the fridge.
The back
The back of each shelf stays colder than the front because it's closer to the cooling element and shielded from warm air when the door opens.
These spaces are ideal for storing dairy products like yogurt, sour cream, and cheese. Be careful not to store anything too tall, as it could block the vents and prevent air from circulating properly.
Bottom shelf
The bottom shelf is likely the coldest spot in your fridge. This is the best place to store easily perishable foods like meat, fish, and eggs.
Another benefit to storing raw meat in this section is that it's less likely to leak onto other foods and cause contamination.
Crisper drawer with low humidity
The low humidity setting in one of the crisper drawers maintains cooler and drier conditions. This environment is perfect for fruits that are prone to spoilage when damp, such as grapes, apples, and berries.
Storing them here helps reduce moisture related decay and keeps produce firmer for longer.
The bottom line
Understanding the coldest areas inside your fridge helps you store food more effectively and safely.
When items are placed in the right spots, they stay fresher and last longer, reducing waste and saving money.