using real butter instead of vegetable oil for frying and when it burns

Question

i am sick of all these modern oils they sell us in the shops and i want to use real butter for my cooking like they did in the old days. i am busy with my meal prep and i want to know if butter is better for frying meat or if it just burns up and ruins everything.

its important to have proper food without chemicals but i do not want to waste my time if it is going to smoke out the kitchen. i reckon you're pan might get too hot for it and i want to know if its better to stay away.

Answer 1

I am so tired of all these chemical-heavy modern oils too. When using real butter for frying, it tends to burn because of the milk solids inside it. My grandmother always used lower heat or clarified the butter first so it wouldn't smoke up the whole kitchen. You just have to be careful with the temperature.

Answer 2

I tried cooking a heavy batch of weeknight steaks with pure butter last year and filled my entire kitchen with thick smoke. Butter burns fast because of the milk solids separating from the fat. Now I always mix a little oil with it or use medium heat so dinner turns out fine.

Answer 3

Real butter contains milk solids that burn quickly at high temperatures. If you want to fry meat without smoking out your kitchen, you have a few options. First, you can use ghee or clarified butter, which has the milk solids removed. Second, you can combine butter with a high-smoke-point oil. Third, keep your heat at medium rather than high.

Answer 4

As a young home cook who loves comfort food, I found that butter burns easily due to milk solids. Use medium heat or switch to ghee.

Answer 5

I tried using plain butter for weeknight steaks and it burnt instantly. Your pan gets too hot, so you need medium heat or ghee.