Just FYI, I spotted clarified butter for the first time in my dairy case at Harris Teeter. Didn't get it 'cause the sticker shock (about $9 for a 1 lb. tub), but it's nice to know it's there. I've been cooking with butter for years, and sometimes, I'll add some olive oil to raise the smoke point, but overall, keep the heat down a bit, don't be afraid of a little brown or smoke. I usually add whatever I'm cooking when the butter stops foaming and the color changes from yellow/clear to light amber.