Most of us assume that the freezer is a magical solution to extend the life of almost anything in the kitchen. After all, freezing slows bacterial growth and keeps food safe for much longer than refrigeration. However, specialists from Which? have now highlighted that certain foods undergo unpleasant changes in texture, taste, or appearance when frozen — making them nearly inedible once defrosted.

The warning comes as many households are trying to reduce food waste and stretch grocery budgets. Experts caution that while the freezer is an excellent tool, there are at least five common foods you should avoid freezing if you want to keep meals fresh, appetizing, and safe.

“Some foods can’t cope with being frozen without the quality being affected,” the team explained. “They might become watery, limp, or simply unpleasant to eat.”

1. Fried and Oily Foods

That delicious fried chicken or golden-battered fish may taste incredible fresh out of the pan, but it’s a disaster waiting to happen if you put it in the freezer. Once thawed, the crispy coating quickly turns soft, soggy, and oily. The change not only ruins the texture but also leaves behind a heavy, greasy aftertaste. Experts recommend enjoying fried foods fresh, or if you must store leftovers, keeping them in the fridge for no longer than a day or two.

2. Hard-Boiled Eggs

Hard-boiled eggs might seem like a quick snack to freeze for later, but the reality is far less appealing. When frozen, the egg whites become rubbery and watery, making them nearly impossible to enjoy. Interestingly, egg yolks behave differently — they can be safely frozen if prepared correctly. By mixing yolks with a small amount of salt or sugar before freezing, you can prevent them from turning into an inedible gel once thawed.

3. Water-Rich Vegetables

Not all vegetables freeze well. Those with a high water content, such as lettuce, cucumbers, and radishes, often turn into mush when defrosted. The ice crystals formed during freezing rupture their delicate cell walls, leaving you with limp, slimy produce that’s unsuitable for salads or fresh dishes. If you’re determined to freeze vegetables, stick to those like broccoli, carrots, or peas, which hold up much better after thawing.

4. Yogurt and Single Cream

Dairy products can be particularly tricky in the freezer. Yogurt, for example, tends to separate during thawing, leaving behind a watery, icy texture that’s far from appetizing. The same applies to single cream, which often curdles or becomes grainy once defrosted. While freezing won’t necessarily make these unsafe, the dramatic change in consistency means they’re unlikely to be enjoyable. A better option? Use them in cooking before their expiry date instead of trying to freeze them.

5. Soft Cheeses

Cheeses like brie, feta, or cream cheese are another big no-no when it comes to freezing. Though technically safe, these cheeses become excessively watery and lose their creamy texture once thawed. The result is a product that feels and tastes completely different from what you originally bought. However, there is one exception: if soft cheese is incorporated into a cooked dish, such as a pasta sauce or casserole, the freezing process won’t cause the same unpleasant breakdown.

The Takeaway

While freezing is a lifesaver for many foods — from bread to soups to raw meat — it’s not a one-size-fits-all solution. Knowing which items not to freeze can help you avoid disappointment, wasted money, and ruined meals. Instead, plan ahead: portion out perishable items, use creative recipes to repurpose leftovers, and reserve freezer space for foods that actually benefit from long-term storage.