Pantries are culinary closets, full of things that were fresh and cool when you got them—things that you were sure would be fresh and cool forever. But guess what? Precious few things ever hold up for more than a couple of seasons. Just like shoulder pads, powder blue leisure suits, and low rise jeans, pantry staples—even the ones that seem like they should last forever—do go bad. That's why we've rounded up a list of the nine pantry staples that you should be replacing a lot more often than you already do. Let's take a look.

Flour

Sure, all-purpose flour is shelf stable (meaning that it doesn’t require refrigeration). But you should really be replacing all-purpose flour every six to eight months—it'll go stale after a while, and the flavor will start to deteriorate, which isn't going to do your pancake game any favors. Instead of buying in bulk, pick up only as much as you'll use in a month or two. (Which is to say, if you only bake cookies in December, consider snagging a fresh bag for the occasion.)

Whole grain flour is a different story altogether. To make all-purpose and other white flours, the more volatile parts of the grain are sifted out. Whole grain flour, on the other hand, is comprised of the whole kit and caboodle, which means that these flours are much more perishable, and will go rancid after one to three months at room temperature. To extend their life, we recommend sealing them in an airtight bag and storing them in the fridge or freezer.

Baking Soda

Unlike flour, baking soda doesn’t spoil—but it does lose potency, which can spell disaster for your cakes and quick breads. Baking soda can lose its ability to leaven in as little as six months, at which point it should be removed from service and relegated to cleaning and fridge odor-absorbing duty.

If you’re unsure of whether or not your baking soda still has the get-up-and-go you need to make those muffins rise, just test it out: Add a spoonful to a bowl and slowly drizzle in an acidic liquid like vinegar or lemon juice. If the mixture bubbles vigorously, congrats! You’re the proud owner of potent baking soda. If it fizzes a little or not at all, it’s time to find a different use for it.

Yeast

Yeast is a living thing! And if it's dead, it won't produce an airy, well-risen loaf of bread. While unopened packages of yeast should be good for a year at room temperature, anything more than that is pushing it. Once the package has been opened and exposed to air, transfer it to the fridge, where the yeast inside will last for a few months. Unless you're a weekly bread baker, we recommend buying those little single-serving packets to avoid waste. And it's always a smart move to check your yeast before you use it. Sprinkle a little bit into a small bowl of lukewarm (not hot!) sweetened water—if you get some foamy bubble action, you're good to go.

Spices

Spices don't go bad per se, but their flavor degrades over time in a pretty dramatic way. Whole spices will keep their kick longer than pre-ground spices will—eight to ten months for whole, around three months for ground—but, ideally, both should be bought in small quantities and replaced often. (Which is to say, you should go ahead and toss those dusty five-year-old jars of ground cumin and paprika...tonight!) Again, old spices aren't going to kill you, but they will make the flavor of whatever you're cooking duller and less vibrant.

Molasses

You’ve seen this jar flying off the shelves during holiday cookie season: It’s the secret to the chewiest gingerbread and molasses cookies and a key component for recipes needing its particularly sweet, slightly bitter richness. But what happens after the tinsel goes back into the attic? Well, that molasses takes a long sabbatical in the back of your pantry. But it’s important to keep an eye on that jar throughout the year. An opened jar of molasses that’s been closed after each use can last a full year but not much more, and it's important to keep an eye out for any mold growing on the top—even if you see a few specks, you're going to want to pitch the whole thing. RIP, little homie.