Liberally grease and flour the pan and place it on a cookie sheet for stability.
A cookie sheet would be best because when you try to move the pan it may shift, being weakit's perfectly ok to go into the oven but would be more stable with assistance.
I would put it on a cookie sheet for the extra support and give you something easier to grab when it's time to take it out of the oven.
It's a cake pan, you can put it in the oven on its ownA cookie sheet will just make it easier to get out, but may cause a temperature issue in the center of the pan due to two layers of metal.
Armenian spiced dried sausagess (SOUJOOKH) by Olivia Hagopian 10 lbs lean ground chuck or undercut 1/3 cup salt 1 can curry powder (1? oz) 1 can cloves (1? oz) 1 can kimion (1? oz) 1/3 cup blkpepper 2 tspcinnamon ? cup allspice ? can paprika 2 cloves garlic, crushed Mix all spices and sprinkle over meatKnead until well blendedRefrigerate overnightMix again and add more spices according to tasteAgain refrigerate overnightPrepare two cloth bags 10x14 inches Divide meat in half and fill bagsTake two sticks (about 12 long), one for each bag, and place at open end of bagWrap cloth around stick firmly and sew in place, leaving ends exposedwith a rolling pin spread the meat inside bag to all corners to fill air space lake some string loops on extended ends of stick and hang out to dry in cold, dry sunny weatherBring bags in at sundown and refrigerate overnightRepeat this process for 2 weeks, then cut bags away from meat and then cut up partially dried meat into quartersThread a string through each piece and hang out to dry uncovered for one more week, refrigerating at nightwhen done, wrap each in aluminum foil and refrigerate or freezeUse as needed NOTE: Casings may be used instead of cloth bags Makes 8 5x6 pieces
