Is that because the boiling temperature (or smoke point) of margarine is lower than that of vegetable oil?
Answer Dear Way: Thanks for a good question. The smoking point of butter and most margarine is much less than that of the average vegetable oil. Most refined oils are in the 425-500 degree smoke point range. Butter and margarine may typically have smoke points below 325 degrees depending on the oils used in the margarine blend. This could be one cause of the problem. But if your mom is getting a house full of smoke, it may be that she is overheating the margarine way beyond it’s smoking point. If this is a cast iron pan, this heat would be retained in the pan and could burn the margarine. I would suggest three possible solutions. Saute the steak at a much lower temperature in the margarine. Another answer would be to add a little oil to the pan and turn on the heat. When the oil is hot, add the margarine until it melts. This would raise the smoking point of the fats and should eliminate the smoke. A third alternative and the best choice in my opinion is to go back to sauteing in oil. I
