Certain oils should not be used to sauté due to their low smoke point. Clarified butter, rapeseed oil and sunflower oil are commonly used for sautéing; whatever the fat, it must have a smoke point high enough to allow cooking on medium-high heat, the temperature at which sautéing is done. For example, though regular butter would produce more flavor, it would burn at a lower temperature and more quickly than other fats due to the presence of milk solids. Clarified butter is more fit for this use.