I recently have been rather obsessed with using ghee for a lot of my higher heat cooking. Now I know the name ghee might sound odd or unusual but it’s actually just one of the many names for clarified butter. Clarified butter is what you get when you seperate the milk solids and water from butter leaving only the pure golden butterfat. This allows you to cook at a higher heat for a longer period of time without having to worry about it burning. Because ghee is also just butterfat and mainly saturated it has a fairly high smoke point, making it quite useful for high heat cooking such as searing or roasting for a long period of time.