I finally tried chiffon cake after 15 years of avoiding it

I have made cakes for family events since I was 19, but always dodged chiffon because it seemed too fussy. Last Saturday I used my grandmother's old tube pan and followed a recipe from a 1973 Betty Crocker book. It collapsed in the middle and stuck to the pan like glue. I was so mad. Then I realized I greased the pan, which you are never supposed to do. Learned that tube pans need to be totally bare so the batter can climb. My next try came out perfect, took me exactly 2 attempts. Has anyone else ruined a cake by "helping" it along? What other old-school rules have you ignored and regretted?

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