Chef Dennis and Neurologist Dr. Victor Wang crack open the hot debate on cooking oils.

Discover why carbon‑steel pan seasoning is safe (yep, polymerized oil ≠ burnt crud), how refined olive oil beats canola at high heat, and the acrylamide danger zone you hit when fryers stay above 400 °F. The duo also shares chef‑tested tricks for filtering restaurant oil and a color test to spot stale calamari before it wrecks your gut. Finish with a crash course on double‑frying French fries versus tempura and learn the allergy questions you must ask before ordering.