Questions
Straight answers. No claims.
01 — The Product
SEAR is a cooking fat with real butter flavor that holds up at searing heat. It's clarified butter (ghee) blended with expeller-pressed high-oleic sunflower oil and a trace of rosemary extract, in an 11.5 oz squeeze bottle. Made in Houston, Texas.
Three ingredients: expeller-pressed high-oleic sunflower oil, clarified butter (ghee), and rosemary extract. No water, no salt, no emulsifiers, no gums, no "natural flavors," no colorants. Why each one is there →
Butter is about 16% water and full of milk solids. At searing heat, the water spits and the milk solids scorch and turn bitter, usually before you've built a good crust. That's why most recipes say to sear in oil and add butter at the end.
SEAR uses clarified butter, with the milk solids removed, blended with high-oleic sunflower oil that takes the heat. The butterfat is in the pan the whole time the browning happens. You keep the butter flavor without the burning.
Yes. SEAR contains milk. It's made with clarified butter, so it's not dairy-free and not vegan.
No. SEAR is unsalted on purpose. Salt in a cooking fat is salt you can't control.
SEAR contains high-oleic sunflower oil, which comes from sunflower seeds. It's expeller-pressed, meaning mechanically squeezed, never solvent-extracted, and it's roughly 80% oleic acid, the same monounsaturated fat that dominates olive oil. That makes it a different fat from the high-linoleic sunflower oil most people picture.
We'd rather tell you exactly what it is and let you decide.
02 — Cooking With It
Preheat the pan, then add enough SEAR to coat the cooking surface. Be generous. It's a cooking fat, not a finishing oil. The full technique →
Yes. High heat is a ceiling, not a floor. SEAR works for a soft scramble, slow-rendered chicken skin, and a shallow fry, as well as a hard sear in a ripping-hot cast iron pan.
Anything you want golden: steak, chicken, pork, scallops, salmon and other fish, potatoes and hash browns, mushrooms, onions, Brussels sprouts, eggs, and leftovers.
03 — Storage & Buying
No. SEAR is shelf-stable. Rosemary extract, a natural antioxidant, slows the staling that all fats eventually go through.
In a household that cooks with it every day, one 11.5 oz bottle usually lasts about two to three weeks.
No. It's a cooking fat, not a supplement or wellness product. Its job is to make food taste better. Why we don't make claims →
Online at shopmorna.kitchen, with single bottles and multi-packs, and in Central Market stores in Houston, Austin, San Antonio and Dallas–Fort Worth.