Understanding Cooking Oils: Smoke Points, Why Butter Burns, and How to Avoid It

In the culinary world, oils are not all the same. Each type has a unique taste, and more importantly for this article, smoke point—the temperature at which the oil begins to break down and emit smoke. Grasping this is crucial for optimizing the taste and safety of your dishes. But oils aren’t the only star; this article also shines a light on butter, a cherished ingredient for both cooking and flavor enhancement in numerous cuisines. Finally, have you ever wondered why, or heard someone say butter burns? This article delves into the reasons and offers mastery techniques to prevent it, ultimately enhancing your culinary adventures.

Smoke Points of Common Oils

The smoke point of an oil is determined by its fat composition and any impurities present. Here’s a brief rundown of the smoke points of popular cooking oils:

Oil	Smoke Point
Extra Virgin Olive Oil	320°F (160°C)
Sesame Oil (unrefined)	350°F (177°C)
Coconut Oil	350°F (177°C)
Canola Oil	400°F (204°C)
Grapeseed Oil	420°F (216°C)
Peanut Oil	440°F (227°C)
Sunflower Oil	440°F (227°C)
Sesame Oil (semi-refined)	450°F (232°C)
Avocado Oil	520°F (271°C)

Please note the the above smoke points may very by a couple of degrees based on the oil’s properties (e.g. refined or unrefined).

Why Does Butter Burn?

Butter is a fascinating ingredient with a rich flavor profile, but it can be tricky to cook with due to its low smoke point of around 300°F (150°C). There are a few reasons why butter tends to burn easily:

1. Water Content: Unlike oils, butter contains water. As the butter melts and heats up, the water evaporates, creating steam. Once the water has evaporated, the temperature rises rapidly, and the butter’s milk solids can burn.
2. Milk Solids: Butter is not pure fat. It contains milk solids, which can burn easily when exposed to high heat.
3. Impurities: The presence of impurities, such as salt in salted butter, can lower the smoke point further.

Tips to Avoid Burning Butter:

1. Clarify Your Butter: Clarified butter, also known as ghee, is butter that has been melted and simmered to remove its water content and milk solids. This process raises its smoke point, making it more stable for cooking at higher temperatures.
2. Combine with Oil: Mixing butter with an oil with a higher smoke point (like canola or avocado oil) can increase the overall smoke point of the mixture, allowing you to cook at a higher temperature without burning.
3. Low and Slow: If you’re cooking with pure butter, it’s best to use a lower heat setting and watch it closely to ensure it doesn’t burn.
4. Use Unsalted Butter: Sweetened or salted butter has a lower smoke point than unsalted butter. Opt for unsalted versions when cooking.
5. Add Butter Last: If you’re cooking a dish that requires both oil and butter, add the butter towards the end of the cooking process. This will allow you to benefit from its flavor without exposing it to prolonged high heat.

Conclusion

Understanding the smoke points of different oils can significantly improve your cooking. It ensures that you choose the right oil for the job, whether you’re searing, frying, or baking. And when it comes to butter, a little knowledge and a few precautionary measures can prevent unwanted burns and keep your dishes tasting delicious.