Well, I got this new pan by Wilton, "indulgence prof'l bakeware." It says it's nonstick but safe for metal utensils. I made a cake in it and followed the recipe instructions which said to invert the pan and cool the cake in the pan. Maybe it's just my inexperience with angel food cake baking, but after cooling, the cake totally stuck to the pan--I mean all over. I thought I'd be able to simply run a knife around the edge and "release" it. Am I supposed to have to dig it out with a metal spatula? Cake tasted great, recipe from Claiborne, NYT cookbook, and was mostly the right consistency (although there were some lumps??). I'm not a "new" baker, but I haven't made this kind of cake in years... So, is it something I did wrong, or is it the pan?