I had a minor kitchen disaster the other night while making a banana chiffon cake. I have a brand new 2-piece tube pan. The recipe didn't say anything about lining or doing anything with the pan, so I poured the batter in. I immediately got a steady stream flowing out almost as fast as I was pouring the batter. I managed to salvage most of the batter (Pip licked the stuff that fell on the floor) by placing the pan over the bowl. I then cleaned out the pan and put in a ring of parchment. That helped, but I still had a little leakage. Do I have a faulty tube pan or is there something else I should have been doing? P.S. Cake turned out great -- very soft and fluffy. I brought it to a party last night and I only got half a slice. The hostess didn't get any because some people squirreled a few slices away for their lunchboxes. I'm going to try a mango version this weekend.