"Amal Shookup" > wrote in message
. ..
> "Vox Humana" > wrote in message
>...
> > You can use butter, but this is one area where shortening (Crisco) is
> > better. Solid shortenings melt at a higher temperature and will remain
on
> > the surface of the pan longer. Butter not only has a lower melting
point,
> > but it has water, sugar, and proteins, none of which are helpful. In
fact,
> > the sugar and proteins are a bit sticky. Therefore, to ensure release,
you
> > should use shortening.
>
> If it's the protein & stuff that burns, then shouldn't clarified
butter/ghee work?

You can use ghee. I think the information you got was poorly stated. As I
said, you can use butter (or vegetable oil) but solid shortening is the BEST
choice. You can get a thicker film of shortening than you can with liquids
like oil or ghee. If you are determined to use butter and it works well for
you then by all means use the butter. I don't always agree with the
conclusions of others. If I find something that works, I go with it.