Butter smoke point: What is the smoke point of butter

Do you know what the butter smoke point is? The smoke point is an important feature of an oil. This is a certain temperature where an oil smokes and starts burning. You should know that it's not recommended to heat an oil past its smoke point. Butter has 150⁰C smoke point which is lower than ghee or clarified butter. Here are the reasons why it's not safe to use a cooking oil past its smoke point -

1. It will release harmful free radicals in the cooked dish, which are not safe for our consumption.

2. At the same time it will spoil the taste of your food. Due to the burning of the oil, the flavor of the dish will be ruined.

3. It will also spoil the nutrients present in the oil diet to overheat. This is why you should use only high smoke point cooking oils like ghee oil.

Butter smoke point is suitable for low-temperature cooking purposes. However, the clarified butter version is ideal for all types of diets. The nutritional value of ghee is higher than butter and the smoke point of ghee is suitable for high-temperature cooking purposes.

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