Oil Temperature for Deep Frying Celsiusにまつわる興味深い視点を分かりやすく発信ます。

Let’s get one thing straight: Never, ever go above 200°C. That’s the point where oil starts to break down and smoke. It’s called the smoke point for a reason—it’s the oil’s way of screaming for help.

Above 200°C, you’re not frying. You’re creating toxic fumes and a fire hazard. And trust me, your fire extinguisher doesn’t want to be part of your dinner story.

Stick to the 175–190 range. Your lungs, your kitchen, and your taste buds will thank you.

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