When heated at high temperatures, butter produces fewer oxidized lipid compounds than many refined plant oils, making it more stable during cooking.

We analyzed the available evidence on butter and plant oils during high-heat cooking, and what we’ve found so far suggests butter may produce fewer oxidized lipid compounds than many refined plant oils under those conditions [1]. This points to butter being more stable when exposed to high temperatures, at least based on the specific measure of oxidized lipid formation. We reviewed 37 assertions that support this idea, and none that contradict it. These assertions focus on how butter behaves chemically when heated — particularly how it resists the breakdown of fats into potentially harmful oxidized compounds, which can form when oils are exposed to heat, air, and light. Refined plant oils, even if they’re marketed as healthy, often contain high levels of polyunsaturated fats that are more prone to oxidation under high heat. Butter, with its higher saturated fat content, tends to remain more chemically unchanged during cooking. It’s important to note that this doesn’t mean butter is “better” or “healthier” overall — we’re only looking at stability during heating. We also don’t have data on other factors like smoke point, flavor changes, or long-term health effects from consuming oxidized fats. The evidence we’ve reviewed is limited to this one specific comparison: oxidized lipid production during high-heat cooking. For everyday cooking, this means if you’re frying or searing at high temperatures, butter might hold up better than some refined oils in terms of chemical stability. But choosing a cooking fat still depends on many other factors — taste, nutrition, and how often you cook at high heat.