LLAURALS - you lucky duck, you have no need for parchment or waxed paper, your cakes don't stick! Mine used to stick when I just greased and floured, so I started lining my pans because I was tired of throwing away cake (didn't know about cake balls
). It's possible that I did, in the past, always let them cool too long so maybe I will believe all of you and give it a try w/homemade release.
As for wrinkling, you do cut the size of the bottom and then strips for the sides, although I think you'll notice there are only a few people who bother with lining the sides (not me), it's already enough of a hassle. I've always endured the hassle because baking a new cake took longer than the 3 annoying minutes of cutting out paper.
You prob. noticed a few people said they line because they like to KEEP the paper on the cake right up until icing it, makes it easier to handle, but I for one always remove it to cool.
Anyway, in your case: if it ain't broke, don't fix it!!