What freezes well, and what doesn't

The freezer is the best tool against food waste. Food kept at −18 °C (0 °F) stays safe; it's only quality that slowly declines. Here's what freezes well, what doesn't, and how to do it right.

Updated November 4, 2026

Frozen food is safe, quality is the limit

Freezing doesn't kill bacteria, but it stops them growing. Food kept constantly at −18 °C (0 °F) stays safe; the times on our freezer chart are for best taste and texture. After that, food can be dry, bland or freezer-burned, but it isn't dangerous.

Freezes well

Food	Tip
Bread, bagels, muffins, tortillas	Slice first; toast from frozen
Raw chicken, ground beef, steak, fish	Wrap tightly; freeze in meal-sized portions
Cooked rice, pasta, soups, stews, leftovers	Cool quickly, freeze flat in bags
Butter, hard and shredded cheese	Cheese turns crumbly: use it for cooking
Bananas, berries, cherries, mango	Freeze in a single layer, then bag; great in smoothies
Broccoli, green beans, corn, carrots	Blanch first, then cool and freeze
Onions, peppers, herbs	Chop; no blanching needed; for cooking
Nuts, flour, coffee	Slows rancidity

Doesn't freeze well

Food	What happens
Lettuce, cucumbers, radishes	Turn limp and watery
Eggs in the shell	Shells crack; freeze beaten eggs instead
Mayonnaise, creamy dressings, potato salad	Separate and turn oily
Raw potatoes	Turn gray and grainy; freeze them cooked
Cottage cheese, cream cheese, yogurt	Grainy and watery; fine for cooking
Hard-boiled eggs, fried food	Rubbery whites; soggy coatings

How to freeze food well

Cool cooked food first, quickly, in shallow containers, then freeze it.
Keep air out: freezer bags with the air pressed out, airtight containers, or vacuum sealing. Air causes freezer burn.
Freeze flat or in a single layer so pieces don't stick together and food freezes and thaws faster.
Label everything with what it is and the date.
Don't overload the freezer with a lot of warm food at once.

How to thaw safely

In the fridge: the safest way. Allow a day for most foods, longer for large items.
In cold water: in a sealed bag, changing the water every 30 minutes, then cook right away.
In the microwave: then cook right away.
Never on the counter: the outside warms into the danger zone while the inside is still frozen.

Food thawed in the fridge can be refrozen, though it loses some quality. Food thawed in cold water or the microwave should be cooked before refreezing.

Sources

USDA Food Safety and Inspection Service: Food product dating
Storage times: USDA FoodKeeper

Add what you freeze to ShelfLife, so nothing gets lost at the bottom of the freezer.

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