Disclaimer

The information on PantryMetric — including density-based conversions, substitution ratios, storage durations, and safe minimum cooking temperatures — is provided for general informational and cooking reference purposes only. It is not a substitute for professional food-safety advice, and it does not replace your own judgment, official government food-safety guidance, or a doctor's advice for anyone with a specific health condition (immunocompromised individuals, pregnant people, young children, and older adults face higher food-safety risk and should apply extra caution regardless of what this site states).

Storage durations and safe cooking temperatures are sourced from USDA FoodKeeper and USDA FSIS data, dated and reviewed on an annual cadence — but food safety depends on real-world handling conditions (how something was transported, how consistently a fridge held temperature, how it was handled before you received it) that this site cannot know. A published duration is a general upper bound under typical conditions, not a guarantee.

Never rely on smell, taste, or appearance alone to judge whether raw meat, poultry, seafood, or egg products are safe — some dangerous bacteria produce no detectable change in smell or appearance. When in doubt, throw it out.