We got into the science of it.
The idea is appealing: butter offers great flavor but smokes and turns acrid at a relatively low temperature. Meanwhile, most neutral oils have a much higher smoke point, but are lacking in the flavor department. By combining the two, you end up with a mixture that has the flavor of butter, but allows you to sear at higher temperatures than you ever could with pure butter.
For the final test, I combined both oil and butter in a single skillet. If the theory is correct, it should start to smoke somewhere between 380 and 490°F.Unfortunately, it's simply not true: a butter-and-oil mixture will start to smoke at the same temperature as butter on its own. So what happens when that butter is heated up in a skillet? At low temperatures, it starts to soften. Because each of the varying fat molecules becomes a liquid at a different temperature, butter will slowly soften over a wide temperature range until it is completely liquid at between 90 to 95°F. Once melted, the water phase will separate out and form a distinct layer on top of which the butterfat floats.
Once the water has evaporated, you're left with pure butterfat along with those proteins. And when it comes to smoking, it's those proteins that are the culprit. Once they start to hit that range between 300 and 350°F, they start to break down rapidly. By the time you're at 375°F, they're in full-on vaporization mode, flying off into the air in the form of smoke.medium you're cooking them in, whether it's butterfat or vegetable oil.
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