I found a Magic Line 9" round cake pan (3" deep) yesterday at Savers for $3, it was scratched up and still dirty, but I don't see any dents so I got it. The bottom circle comes out almost like a springform pan. Are there any special tricks to this pan I don't know about? I am new to this and just had class 2 of Course I at Michaels. I have the bakeright strips but have heard the nail in the middle works good as well.
I have used the bakeright strips once, with my dark Wilton pans (my MIL gave them to me a long time ago, they are dark in color and have large side handles, not like the light silver colored pans I see in the decorating aisle now). My cakes got all weird with them! I am wondering if they are not meant to use with the dark pans - I never had a sticking problem till I used the strips, and the dome was still a small issue.
i've never used baking strips so i can't offer any advice, and if your new pan looks like a springform, then treat it like one (i.e. place on a baking sheet in case it leaks cake batter). i do know that i LOVE my magic line straight-sided baking pan that i've had for 8 years and use all the time for cakes and squares. it's a beauty.