Never had a problem with my Pyrex cake pans, love them. Never stick, always golden brown. I don't need to grease excessively, pour the batter and that is all you need to do. Cakes and loafs don't come out of the oven burned on the sides, as metal pans sometimes do. I also have the Pyrex pie pan, which never fails to deliver either. I did try to make brownies on the pyrex, but it stuck, so I recommend parchment paper on the buttom of the pyrex, grease on both sides and then pour the batter. I also dropped it many times on the granite kitchen counter and didn't break, so I can tell you it is...