The tips here are great, just great, for prepping a more elaborate pan (I have three such pans right now), and for releasing the cake. My question is for the other side - how do you all CLEAN some of the more elaborate pans? I have both the Bavarian and the honeycomb Nordic pans. All those nooks and crannies are not fun to clean, and make me hesitant to use the pans. Please advise.

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