What makes clarified butter suitable for high-heat cooking?

Clarified butter is particularly suitable for high-heat cooking primarily because it has had the milk solids and water removed during the clarification process. This essential characteristic allows it to withstand higher temperatures without burning or smoking. Traditional butter contains about 80% fat, with the remainder comprising milk solids and water. When the milk solids are eliminated, the resulting purified fat has a higher smoke point, making it ideal for frying and sautéing where high temperatures are required.

The removal of water also helps in preventing splattering and helps achieve a nice sear on foods, as it allows for better heat conduction without the interference of moisture. Thus, clarified butter's composition enables it to maintain integrity and flavor in high-heat cooking scenarios.