1.0 KiB
1.0 KiB
The "Smoke Point" is the temperature at which a fat stops shimmering and starts to burn, smoke, and taste bitter. Since a good sear requires high heat, you need fats that can handle the "thermal load" without breaking down.
| Fat Type | Smoke Point | Best Use |
|---|---|---|
| Avocado Oil | ~271°C | The gold standard for high-heat searing. Neutral flavor. |
| Ghee (Clarified Butter) | ~250°C | Best for flavor. All the milk solids are removed so it won't burn. |
| Tallow / Lard | ~200°C | Great for "Standard American" or "Latin" profiles. |
| Neutral Oils (Canola, Grapeseed) | ~200°C - 230°C | Reliable, cost-effective, and won't change the flavor of the dish. |
What to Avoid for Searing
- Extra Virgin Olive Oil: Has a low smoke point (~160°C - 190°C). Best used for finishing or low-heat sautéing.
- Butter: Milk solids burn almost instantly at high heat. If you want butter flavor, add it at the very end of the cooking process (this is called "butter basting").