Ghee guide
Ghee smoke point: is ghee good for cooking and frying?
By Vedika Ghee · 29 July 2026
The smoke point is the temperature at which a fat starts to burn and break down. A higher smoke point means a fat is more stable for high-heat cooking. Ghee scores well here.
Ghee versus common oils
| Fat | Approx smoke point |
|---|---|
| Ghee | about 250 C (485 F) |
| Mustard oil | about 250 C |
| Refined sunflower oil | about 225 C |
| Extra virgin olive oil | about 190 C |
| Butter | about 150 C |
Why this matters for Indian cooking
Indian cooking runs hot. Tadka, deep frying, and searing all push past the smoke point of delicate oils and butter. Because the milk solids are removed during clarification, ghee stays stable at high heat and does not burn as easily, which makes it a natural fit for the kadhai.
Is ghee good for frying?
Yes. Its high smoke point makes ghee suitable for shallow and deep frying, and it adds a clean, nutty flavour. As with any fat, do not overheat it past smoking or reuse it many times.
For everyday high-heat cooking, a pure A2 Gir cow bilona ghee gives you both the smoke point and the flavour.
Frequently asked questions
What is the smoke point of ghee?+
Around 250 C (485 F), which is higher than most refined oils and much higher than butter.
Is ghee better than oil for frying?+
For high-heat cooking, ghee is more stable than most oils and adds flavour. It is a good choice for tadka and frying in sensible amounts.