Can you line pan with butter and flour instead of parchment paper?

Lining a pan with butter and flour is a traditional way to prevent baked goods from sticking, and it can be used instead of parchment paper in some cases. However, there are some key differences to keep in mind when using this method:

- Parchment paper provides a non-stick surface that makes it easy to remove baked goods from the pan. With butter and flour, there is a chance that the baked goods may stick, especially if the pan is not well-greased.

- Parchment paper also helps to create an even bake by promoting air circulation around the sides and bottom of the pan. Without parchment paper, the baked goods may not cook evenly, especially if the pan is not properly greased and floured.

- Parchment paper is often preferred for baking because it does not affect the taste or texture of the baked goods. Butter and flour can sometimes impart a slightly greasy or floury taste to the baked goods.

For these reasons, parchment paper is generally the preferred choice for lining pans when baking. However, if you do not have parchment paper on hand, you can use butter and flour as a substitute. Just be sure to grease the pan well and evenly, and dust it with flour before adding the batter or dough.