I line the bottom of my springform pans with either parchment paper or wax paper before adding the ingredients to be baked.

Cutting the paper to the proper shape is easy if you place the sides of the pan (without the bottom) on the parchment paper or wax paper and trace around the inside edge. Then cut along your line.

I sometimes double wax paper when using it in baking pans. If one layer sticks to the pan, the other layer will come out quite easy.

You do not need to grease or flour the pan if you line the bottom.

Hope this helps, Margaret. Happy Baking!

Kel