Chiffon cakes are best baked in a chiffon tube pan that is not coated with a non-stick layer. This is because the batter needs to cling to the sides of the pan as it rises, which is what gives the cake its height and airy crumb. The best pans are made of aluminium with a removable base. In general, baking in dark-tinted pans will give you a dark coloured crust, while light-tinted pans will yield a light coloured crust. Be careful with dark-tinted pans as they could have a non-stick coating, so avoid these for chiffon cakes. Also, do not grease the pan for the same reasons that you would not bake in a non-stick cake pan.