[wirrbel]

In my family all the cooking/frying is done with clarified butter. Butter, cheese, definitely no margarine/crisco, plant oil only for salads. So far no cardiovascular problems.

[dv_dt]

The interesting side effect to me here is using butter one might keep the cooking temperatures a little bit lower. Butter burns at a lower temp than many plant oils.

[ominous_prime]

The solids in butter are what burn quickly. Clarified butter burns at 230°C, which is at the higher end of cooking oil smoke points.

[draw_down]

Not clarified butter; it's clarified so that it can be cooked at higher temps (it also keeps longer). Clarified butter has a higher smoke point than several plant oils.