What is an advantage of using clarified butter in cooking?

Using clarified butter in cooking offers the advantage of having a higher smoke point compared to regular butter. The process of clarifying butter removes the milk solids and water content, which allows it to withstand higher temperatures before it begins to smoke and break down. This makes clarified butter particularly suitable for high-heat cooking methods such as sautéing, frying, and roasting, where stability and a high smoke point are essential for achieving the desired results without burning the fat.

The higher smoke point also helps in preserving the flavor of the food being cooked, as it prevents the development of off-flavors that can occur when fats are overheated. As a result, clarified butter is often favored by chefs and cooks seeking a reliable fat for a variety of cooking applications.