Photo: Eva Bronzini

Why did my butter catch on fire?

If your pan is too hot—and this is true specifically if you're frying with butter—the milk solids in your butter will burn, and fast. A little brown butter is a good thing, but too hot and the solids will start to blacken and then you'll be in trouble.

myrecipes.com - 3 Tricks to Keep Your Frying Butter from Burning | MyRecipes

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Are you making pancakes or French toast? Are you plagued by nasty-looking, burny-smelling butter after just one round? The diagnosis is a simple one: You, my friend, are using too much butter. And your heat is too high. If your pan is too hot—and this is true specifically if you’re frying with butter—the milk solids in your butter will burn, and fast. A little brown butter is a good thing, but too hot and the solids will start to blacken and then you’ll be in trouble. They’ll be bitter, the pan will smoke, and your pancakes will take on the blackened solids. No good.

Keep it on the down low

One way to prevent this is to turn down the heat a little. If you’re on a stovetop, this requires a close eye. (This is one of the few circumstances where I think an electric something, whether a griddle or a frying pan, is actually better. You have a lot of control over the temperature, and it stays steady where you set it.) You may need to noodle the flame up or down a bit while you cook to accommodate for the amount of food in the pan, or the way the pan heats up.

Less is best

The other way to get a little bit of insurance against blackened, embittered butter: Use less of it. Use just a tiny bit, as little as you need to coat the pan—less than you think you need. You’ll have to keep buttering the pan every batch or every other batch, but the burny bits, between the butter and whatever you’re cooking, will be more likely to stick to the pan (better!) and less likely to float about in the butter (worse).

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Is burnt butter cancerous?

Does acrylamide or burnt food cause cancer? No.

cancerresearchuk.org - Can eating burnt foods cause cancer?

What is acrylamide?

Acrylamide is a chemical that’s found in starchy foods like bread and potatoes, if they’re cooked at high temperatures for a long time.

This includes baking, barbequing, frying, grilling, toasting, or roasting.

You can also find it in other foods such as biscuits and coffee.

Does acrylamide or burnt food cause cancer?

No. Acrylamide from burnt toast, burnt chips, or crispy potatoes is unlikely to increase the risk of cancer. You might’ve read about a possible link between acrylamide and cancer. But there isn’t enough good quality evidence to show this. For example, some studies aren’t able to accurately measure the amount of acrylamide in people’s diets. Good quality studies have not shown that acrylamide from food causes cancer in humans. But there are other things you can do to reduce your risk, such as eating a healthy balanced diet. This is one with more fruits and vegetables and foods high in fibre, like brown varieties of bread, rice and pasta. A healthy diet is low in processed and red meat, and low in foods that are high in sugar, fat and salt. You don’t need to avoid acrylamide to have a healthy, balanced diet. But some foods with acrylamide are high in calories, so can make it harder to keep a healthy weight.

Does eating burnt meat, including bacon, cause cancer?

How you cook meat like bacon and how crispy you make it does not affect your cancer risk. But bacon itself is processed meat. And eating processed meat, no matter how it’s cooked, increases the risk of bowel cancer. So it’s a good idea to cut down on how much processed meat you eat. Find out more about processed and red meat and cancer risk.

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