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I use butter in my steel pans and it’s possible not to get the eggs to stick. If I’m feeling lazy, I’ll add sunflower oil to the butter to raise the smoke poin
by zhabsksbs 7y ago
I use butter in my steel pans and it’s possible not to get the eggs to stick.
If I’m feeling lazy, I’ll add sunflower oil to the butter to raise the smoke point
- stouset 7y agoThis doesn’t raise the smoke point. The solids in the butter will still burn at the same temperature regardless of what it’s mixed with.
- dragonwriter 7y ago> The solids in the butter will still burn at the same temperature regardless of what it’s mixed with. The higher the fat to solid ratio, the less of the solids will be exposed to air (down to potentially none at all), and so long as they aren't exposed to the air they won't burn irrespective of the temperature (eventually, you’ll reach the smoke point of the data, and as well as burning themselves, they'll also stop protecting the solids.) Coating other things to allow them to be heated while preventing surface reactions that would otherwise occur when they are heated is one of the main uses of fat in cooking.
- stouset 7y agoButter is already about 1%–2% percent milk solids and 80%–82% fat. Adding extra fat to this equation is not going to have much of an additional protective effect.
- steve_adams_86 7y agoThe other comment is true, but also worth considering is that sunflower oil has a lower smoke point than the fats in butter (230°C vs 250°C) so you'd actually be lowering the smoke point by adding it.
- RussianCow 7y agoThis is only relevant if you're using clarified butter though.
- deleted 7y ago[deleted]