Soak in water and then wring out. Wrap strips around pans and secure with a safety pin. This will insulate the pan and prevent browning. Pans for angel-food and chiffon cakes are not greased. Paper liners often are used to ease the removal of the cake.
Dark pans absorb more heat than light ones and cook cakes faster.
They also can leave a dark crust. Glass pans bake faster than dark metal pans. For best results, choose heavy, dull, metal, straight-side pans. Be sure all ingredients are well-blended. You should not see any lumps or flecks of flour.