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Clarifying butter separates the milk and water parts from the actual fat of the butter, thus making it a slightly higher quality of butter.
Personally when I sauté I'll always use clarified butter as it has a higher burning temperature, thus making the job easier, and allowing you to explore different flavors (clarifying butter long enough can caramelize the milks giving it a very sweet nut like flavor, this you can actually buy at stores called Brown Butter, or Hazel Butter).
Also it is supposed to last longer, although I have never personally tested this.
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