In that case, I’d either use a small amount of your greasing agent of choice in the bottom of the pan to secure the parchment and leave the parchment and exposed pan sides ungreased, or secure the sling by folding the tops of the tall side of it over the pan edges and securing them with binder clips (I embraced this after baking from Edd Kimber’s One Tin Bakes — currently on sale again as an ebook for $2.99 on all three major US platforms — where he gives it in his pan-lining directions, and they’re fine at 350F).
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