Ghee Handles Heat Butter Can't
Regular butter burns easily at high heat because of its milk solids (proteins and lactose), which scorch well before the fat itself smokes. Ghee and clarified butter have those milk solids removed, leaving nearly pure butterfat with a smoke point comparable to many vegetable oils — well above whole butter's — while keeping a rich, nutty butter flavor. That makes ghee a better choice than whole butter for searing or high-heat sautéing when you still want that flavor.
Sources & methodology: These tips draw on established food-science references —
Harold McGee's food-science writing, America's Test Kitchen /
Cook's Illustrated testing, Serious Eats'
technique reporting, USDA food safety guidance,
and peer-reviewed food-safety research (including UC Davis
cutting-board studies) — not reworded recipe-blog consensus.