Food - Drink
If Your Browned Butter Always Burns, It Could Be The Pan
BY MATTHEW SPINA
On a conceptual level, browning butter could not be easier: you simply put butter in a pan over low heat and cook it until it turns brown. Cooking off the excess water in the butter and caramelizing the fat is what makes brown butter delicious, but this very process can also lead to burning — and your pan may be the culprit.
Browning butter is about balancing temperature and time, since you want your pan to be hot enough to evaporate water, but not so hot that you burn the butter. A pan with a thinner bottom, like a skillet, or a wider surface area, like any extra-large pan, will get hot more quickly, and may risk burning your butter faster than other pans.
Regarding pans that are good to use, a smaller pot or pan with a thicker bottom works best. Additionally, materials like stainless steel adjust to temperatures quickly; this is an advantage because you may need to lower the flame if your butter simmers too rapidly, and a pan that doesn't stay too hot can save your brown butter.