Hi, dantem. Like dugdeep pointed out, as a rule of thumb, just stick to using saturated fats for cooking / relatively high heat situations (and don't get too hung up on smoke point lists). They're the most stable fats. Also, it's probably good to use moderate and low heat for cooking in general and avoiding very high heat. Even when there won't be problems with the fat, the proteins can get glycation-like reactions from high heat (and especially extended cooking times).
Finally, I've also experienced ghee (store bought) sometimes having a bit of a cheesy taste -- some more than others, and also some that have a "sweetish" taste. I think it depends on the characteristics of the butter that was used to make the ghee. Making your own is pretty easy. Just get good quality butter. Put it in a pot on very low heat. When it's all melted, let cool a bit and pour out the fat carefully while the milk proteins stay on the bottom (you can also filter it when pouring out the melted fat).
Finally, I've also experienced ghee (store bought) sometimes having a bit of a cheesy taste -- some more than others, and also some that have a "sweetish" taste. I think it depends on the characteristics of the butter that was used to make the ghee. Making your own is pretty easy. Just get good quality butter. Put it in a pot on very low heat. When it's all melted, let cool a bit and pour out the fat carefully while the milk proteins stay on the bottom (you can also filter it when pouring out the melted fat).
