I don't use bake strips, tried them not thrilled. But I do collar my pans with parchment which also results in a more even rise and worry free removal (parchment bottom and sides). Also press cakes immediately after removal from oven and bake at 325 (300 with the convection on). Basically love parchment and love the fact that my cakes do not have that flour shortening goo marring the outside. Get whole sheet size then just sit and cut all my circles and collars at once.