To keep butter from burning in a frying pan cook and heat the butter on medium heat slowly so that it does not reach it's smoke point in which it burns.
Butter burns when it gets too hot and reaches it's smoke point so cooking it on medium heat keeps it from cooking and heating up too fast so that it does not burn.
The burn point of butter is 350F.
This is also known as the smoke point.
The smoke point of butter is 350F.
The moment at which fats burn is called the “smoke point.”
For butter, the smoke point is 350ºF. For vegetable oil, which doesn't have any milk solids, the smoke point is around 450ºF.
The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions.
The lower in FFA, the higher the smoke point.
A high smoke point is considered 400 degrees F and higher, and oils with a high smoke point are best used for frying.
These include avocado oil, canola oil, corn oil, and peanut oil.
Heated past its smoke point, that fat starts to break down, releasing free radicals and a substance called acrolein, the chemical that gives burnt foods their acrid flavor and aroma.
"The higher a fat's smoke point, the more cooking methods you can use it for."