Ghee has a high smoke point of around 250C, about 480F, higher than butter and many refined oils, which makes it one of the most stable fats for high-heat Indian cooking. A higher smoke point means it stays safe and flavourful where other fats would burn.
What smoke point means
The smoke point is the temperature at which a fat starts to smoke and break down, producing off-flavours and potentially harmful compounds. The higher the smoke point, the better a fat handles frying, searing, and tempering.
Why ghee wins here
Because the milk solids and water are removed when ghee is made, there is nothing left to burn at lower temperatures, unlike butter, which browns and smokes quickly. That is why ghee is ideal for deep-frying pooris, tempering tadka, and high-heat sauteing.
Cooking tip
Even with a high smoke point, do not overheat any fat needlessly. Heat ghee until it shimmers, add your spices or food, and you get the flavour benefits without breakdown. Pure ghee, free of blended oils, performs most reliably.
Frequently asked questions
What is the smoke point of ghee?
Around 250C, about 480F, higher than butter and many refined oils.
Is ghee good for frying?
Yes. Its high smoke point and stability make it well suited to deep-frying and high-heat cooking.
Cook with pure, bilona-made A2 cow ghee, lab-tested for purity.
