Angel food and chiffon cakes climb the sides of the pan as they bake, so the pan needs to stay ungreased, and the cake needs to be cooled upside down. A removable bottom and built-in inverting feet make both steps much easier.
Some links below are Amazon affiliate links. If you buy through them we may earn a small commission, at no extra cost to you. See our affiliate disclosure.
Nordic Ware
The iconic two-piece aluminum tube pan with a removable bottom and built-in feet for inverting the cake to cool, the standard recommendation for a reason.
Wilton
A budget aluminum tube pan that gets the job done. The removable bottom seal is not always as tight as Nordic Ware's, so there is some risk of thin batter leaking during baking.
USA Pan
Aluminized steel with the Americoat nonstick coating, releases cleanly without greasing and is sturdier than thin bare aluminum. It has no built-in inverting feet, so you'll need a bottle neck to cool it upside down.
Fat Daddio's
Hard-anodized aluminum from a trusted specialty bakeware brand, heats evenly for a consistent rise. Like the USA Pan it lacks built-in inverting feet.