It is a generally accepted fact the smoke point of clarified butter is higher than that of regular butter.
Several years ago I saw a chart of smoke points that showed the smoke point to be the same as that for regular butter-350F. A subsequent discussion with the site manager revealed the information came from a CIA textbook.
The discussion on butter oil rekindled the thought. I did a quick google search and found this chart
posted at the Dairy Research and Information Center that confirms what I had read earlier.
Any references I found (didn't spend a great deal of time looking) that were references in text rather than specific reporting of smoke points, made reference to the fact that clarified butter has a higher smoke point.
So I am faced with a dilemma. Conventional wisdom vs. published information.
What are your thoughts, opinions and reference sources saying?