Butter burns and spoils faster than oil because it’s not pure fat. 🧈 But you can “clarify” it by cooking off the water and skimming the milk proteins over low heat. Now, you’ve got almost 100% pure butterfat. This clarified butter makes searing and frying less finicky. And it keeps in the fridge for up to 6 mos! 👌🏼 How to do it above ^ | Pepper.ph