This always surprises people. You can check out this video of how it works for candy like caramel, toffee, etc. Basically, the candy is so thick it doesn’t run out more than a small bead which cools quickly.  However, if you’re working with recipes that have thin consistency or will become thin as they bake (think brownies, lemon bars, some caramel) you can wrap the outside with tin foil or line the inside with parchment paper. Once your creation has baked or cooled, turn it out of the pan, remove the parchment paper, and return it to the pan for cutting. Some have reported they pour hot, runny caramel into a glass dish and once it cools, they transfer it to The Candy Pan for cutting. My recipe for caramel is thick enough that this has never been a concern. (Get the free caramel recipe here!)