Oil is oil, no matter how you store it before cooking, right?!

The answer according to the iodine value, is no.

All oils are found to have relative lower iodine values (which is good if you don’t want the sticky polymerized plastic substance that can’t wash off on your cooking pan after heating the oil for cooking) are refrigerated for 5 days prior (link on this).

However, not all oils are created the same and also their shelf lives and storage methods.

For an oil containing high unsaturated fat content (high iodine value), it needs to be stabilized and refrigerated whereas the one with high saturated fat content (low iodine value) would do just fine at room temperature.

In fact the coconut oil will freeze in the fridge, so room temperature it, if you want it as liquid when you need it.