Hello PJ, I don't have trouble getting cakes (any kind) out of pans (any kind) with just a piece of parchment on the bottom. I prefer very heavy duty aluminum, but I use all kinds including coated, glass, and ceramic. I bake layers at 325F (gas and electric). Loaf cakes get turned down to 300F after 20 minutes. There is less crusting before the middle bakes through. That might have something to do with getting them out OK. I also let the cake cool completely in the pan before running a knife around the egde. The cake has to feel stone cold to the touch to be at room temp--you are working in a significantly warmer kitchen, and your cakes may not get down to 60F. You might try chilling your cakes for 10 minutes to get them out of the pans in one piece. I like the chilling idea, Irene; thanks, I'll give it a try. PJH

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