The Grenada Food and Nutrition Council (GFNC) recently hosted a compelling webinar titled ‘Cooking with Danger: The Health Impact of Reused Cooking Oil in Grenadian Kitchens.’ Held on September 23, 2025, the virtual event attracted 100 participants, including cooks, chefs, healthcare professionals, educators, and entrepreneurs. The session featured insights from National Epidemiologist Larissa Mark and Dr. Ariel Frederick, both Grenadian experts with strong ties to St. George’s University and extensive experience in public health and disease prevention. The webinar aimed to address the widespread but often overlooked risks associated with reusing cooking oil, a practice that can lead to the accumulation of harmful chemicals like polycyclic aromatic hydrocarbons (PAHs), linked to cancers such as lung, breast, and prostate cancer. A poll conducted during the event revealed that 42% of attendees admitted to adding new oil to reused oil, while 24.5% reused oil 2–3 times. GFNC CEO Lydia Browne emphasized the importance of public education and awareness, urging participants to share the information widely. The council also highlighted the need for routine inspections of food establishments to ensure safer cooking practices. The webinar replay is available for those who missed the live session, offering valuable insights into healthier cooking habits and the broader implications of reused oil on public health.