"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?