Thanks, Matthew! I definitely greased pan and parchment. Nice to know you can cool on parchment, by the way. I thought it would have to come off for better circulation. I’ll try the spatula trick. The knife makes a little nervous, because, even though it worked great, as I was doing it, I was a bit afraid of jabbing the cake while I’m doing it, so I’ll try that.
On the whole, though, I actuall prefer flipping from a regular pan. My experience is more limited than many, though, so who knows…time will tell!
Matthew, is it definitely okay to cool on parchment—circulation/cooling/potential sogging-wise??? If so, that would make my life much easier, ans my cooling racks can tend to cut into my cake a bit sometimes, and that would prevent that bit of trouble.