How to Sauté or Pan-Fry with Butter

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Regular whole butter has a low smoking and burning point. For that reason, pan-frying and sautéing should be done over moderate, never high, heat.

  • For the best results in sautéing and pan-frying, heat the pan first, then add the butter; swirl to quickly coat the pan, then add the food to be sautéed or fried.
  • If you want to sauté or pan-fry with butter over high heat, especially for meats or crisped herbs or vegetables, used clarified butter or add canola oil to the butter in the pan, using a ratio of 1/3 oil to 2/3 butter.

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