butter and flour to grease and dust the pan

Butter is an emulsified dairy product made by churning cream or milk to separate the butterfat from the buttermilk. Composed of approximately 80-82% butterfat, 16-17% water, and 1-2% milk solids, butter possesses a pale yellow to deep golden color depending on the diet of the source animal and season. The flavor ranges from mild and sweet to rich and nutty, with higher-fat European-style butters offering more pronounced taste. Butter solidifies at temperatures below 32°C (90°F) and melts at approximately body temperature, making it ideal for both cold and warm applications.

Butter serves as a foundational fat in both sweet and savory cooking, used for greasing baking pans to prevent sticking and ensure even browning. In baking, it creates flakiness in pastries and tenderness in cakes through the formation of fat-flour layers. Butter is also essential for pan-frying, sautéing, and finishing sauces, where its milk solids contribute depth of flavor. Beyond cooking, clarified butter (ghee) is used in Indian cuisine, while brown butter adds nutty complexity to desserts and vegetables.