They mentioned that many of the bakers were using fancier pans because the cultured dairy was adding more rise to the bakes, so you'd be able to notice the definition of a more detailed pan. I didn't notice anyone greasing and flouring their pans, but if you do that you shouldn't have trouble getting the cake out.
BTW, if anyone is fascinated by some of the fancy bundt pans, here's the source. Although I do find it kind of a rabbit hole where I could spend hours looking at everything they have. I will caution that before you buy anything directly from the Nordicware site, check Amazon or Williams-Sonoma first, they may have it cheaper.
I know it didn't fit the brief, but I thought Phil's was cute.