Here’s a question for you: Should we refrigerate our mustard? Turns out, this question has been asked and debated for a long time. To settle the dispute, food writer, Candace Nagy, reached out to a premier mustard-maker, French’s, for an official answer.

It turns out that, yes, you do need to refrigerate opened mustard. French’s recommends storing all varieties in the refrigerator: “The cold, dark environment will keep freshness at its best,” they say. But not on the door like many may think. For maximum preservation, mustard should be stored at the back of the bottom shelf, which is usually the darkest, coolest place in most refrigerators.

It’s also the place where the least oxidation takes place. Oxidation is an enemy to food. It’s a reaction that happens when food is exposed to air (think browning of sliced apples, crackers going stale and oil going rancid). Cool, dark environments slow down oxidation, therefore maintaining freshness, [flavor and color]. This also explains why most mustard brands are packaged in thick, opaque plastic bottles.

But what if you don’t care for cold mustard atop a warm or hot food? French’s weighs in on that, too: “For mustard lovers who prefer their condiments at room temperature, start your meal prep by portioning out the desired mustard amount into a small bowl to allow it to temper. By the time you’ll need the mustard, it’ll be at room temperature.”

Finally, here’s a related piece of information that I found surprising. I’m talking about keeping the attached cap OUT OF THE WAY while squeezing out the mustard. Did you know French’s yellow mustard cap allows you to pull it all the way back until it ‘clicks’? (I had no idea.) This helps keep the consistency of French’s mustard that we know and love while avoiding those crusty bits. The end result is the perfect squeeze with the utmost convenience. Protecting the condition of the cap just got a whole lot more important.

I’ll close with a terrific recipe for homemade mustard from James Beard Award-winning chef, Hank Shaw. He says this is super easy to make, incredibly delicious, and the only way to go if you’re a mustard-lover.