I was at an ICES meeting this weekend and we were talking about how we all bake. meaning what temp 2 or 3 inch pans parchment or not.......
It was interesting to see how differnt evenyone bakes thier cakes.

How do you bake your cakes.........?
For me I bake at 325 in 3" pans and use pam with flour all the time and never use parchment.......

I bake cakes and cupcakes at 325. For cakes, I use Baker's Joy to grease and flour the pans. I do not use parchment paper.

For cookies, I bake at 300 and use parchment paper.

I also bake most of my cakes at 325. I use spray release, no parchment or flour in 3" heavy guage pans

325 degrees, greased and floured, no parchment

325 spray with pam no flour or parchment

325 with Baker's Joy and parchment if I remember it. I recently started adding the parchment and I like the results much better than without parchment. No worries about holes in the middle where it stuck.

I used to bake at 350 but some people here told me to bake at 325 instead and I found that it did work out better. I use Wilton's Cake Release. I like it because it's easy. I use the baking strips too but I don't find they work that well. The cake still usually has a hump.

325, baking strips, wax paper (cut to size of pan), flower nail and Walmart brand cooking spray.

325 on confection, spray pam with flour or bakers joy whichever I have in the house. If I dont have either, I grease with crisco and then flour the pan. Once in a while I will do the parchment thing but I found that its more of a pain in the toochus. They need to make silpads for cake pans!!

325 or 350 depending on the cake
2" Pans
Parchment on bottom
Homemade cake release on sides
Flower nail for heating core in anything 10" or over

I also use magic line for all of my rounds, squares, and rectangles.

After many trials this is what works best for me

I bake at 335 (maybe I should lower to 325, seems to be the most popular temp! lol), and I have never used parchment. I use a homemade cake release--equal parts of shortening, vegetable oil, and flour--and that works great for me! Oh, and I use 2" pans, but I'd love to have 3" instead!