While in France some time ago I bought several ring pans for baking (these are pans with no bottoms, just a metal ring). I had not used them until last night, when suddenly a thought occured to me that I now turn to you to resolve: is there a special kind of baking pan that one should use with these rings? I used a regular half jelly roll pan, which, despite a slight bow that caused the ring not to sit squarely (or roundly??) on the surface, worked just fine, with no run-off of the batter. But I worry that with a runnier batter this setup may not suffice. What should I have done or do in the future?