Hi, Carol. The way we usually go about it is to spray the pan, line it with parchment, and clip it. Usually for a 9 x 13 we'll just turn a sheet sideways, leaving the ends uncovered. For a swirl loaf that may ooze some goopiness, particularly if we're baking for photography, we may take the extra step of lining all 4 sides. Usually up one side and down the other is enough. It's always a good idea to run a thin blade across the uncovered ends to make sure it's free before lifting up the sling. Susan

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