The world of oils is rich and complex with many varieties and different uses for each type - knowing the right oil to use with fish, vegetables and meats can be a little tricky which is why this infograph from ChefNeeds is so useful.
It first looks a the different smoke points of different oils - the point at which oil reaches a certain temperature, begins to smoke and releases bad fumes.
From here the infograph focuses on a number of oil related issues such as the best way to store cooking oils, the different strategies for cooking with oils and a nice list of some of the various oils available for your kitchen arsenal.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.