I've been using tahini for years and I have always refrigerated it after opening. I makes it very hard to stir the next time I use it. It occured to me that maybe refrigerating it is not necessary. I figured you chowhounds would know. Can you help me out on this point.
depends how long you're keeping the jar. sesame oil is perishable - it will get rancid quickly when exposed to warm temperatures or light. if it takes you more than a couple of weeks to get through it, or if your pantry is warm, i'd keep it in the fridge. just take it out 15 or 20 minutes before using and let it warm up a bit to make stirring easier.