Am I the only one who's never burned butter?

Yesterday I read an article about making grilled cheese sandwiches. The author complained about how they always burn the butter.

That tears it. I have heard about the dangers of burning butter one too many times.

I have never burned butter. Never. I don’t think it’s really even possible*.

• I make steaks in a cast iron or stainless pan with the heat cranked right up to eleven. The meat smokes heavily when I put it in the pan. I drop in a half stick of butter into a spittin' hot pan, and it just melts and browns (deliciously).
• I make all kinds of toasted tortillas and bread in pans with butter. Sometimes the heat gets out of control and things start smoking. Still no “burned” butter!
• I brown butter on purpose on occasion. It involves getting a pan hot, adding lots of butter, and waiting until it’s brown. I have never accidentally burned butter while browning it.

Butter is around 20% water. Brown butter happens after all that water is gone (evaporated away) - it would be virtually impossible to burn butter while it still contained all that cool, cool, cool water. So don’t even think about burning butter before it’s stopped bubbling.

Once it’s done bubbling, it turns brown. I have seared things in brown butter. Even when it starts to smoke, it doesn’t turn black and acrid.

*I mean, I guess the little milk solids could theoretically burn. But geez, that would take a long time and a LOT of negligence. If you’re even remotely involved in cooking with butter, I just don’t think you can burn it.

Enough!