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A smoke point is the temperature at which an oil begins to produce a continuous bluish smoke. Exceeding this temperature can cause the oil's components to break down, damaging its flavor and nutritional value while potentially creating harmful substances.

Cooking oils are said to double their oxidation rate for every 10℃ increase in temperature. Oxidation accelerates rapidly at high temperatures of 160℃ or more, which are common for deep-frying, causing the oil to degrade quickly.

Planning a trip to Shikoku? Why not start by getting to know the "gateways" of each prefecture? This article highlights the busiest stations in the four prefectures of Ehime, Tokushima, Kochi, and Kagawa. We've compiled essential information you'll want to know before your trip, including the atmosphere around each station, unique local souvenirs, and must-try local dishes. Reading this guide will surely make your Shikoku journey even more fulfilling!