REFERENCE

Pan Sizes and Equivalents

 

One pan size can be substituted for another, but the cooking time may change. For example, if a recipe calls for using an 8-inch round cake pan and baking for 25 minutes, and a 9-inch pan is used, the cake may bake in only 20 minutes because the batter forms a thinner layer in the larger pan.

Also, specialty pans such as tube and Bundt pans distribute heat differently. Results may vary if a regular cake pan is substituted for a specialty one, even if the volume is the same. Here’s a plan for those times when the correct-size pan is unavailable:

 

PAN SIZE	VOLUME	PAN SUBSTITUTE
9×1¼-inch pie pan	4 cups	8×1½-inch round cake pan
8½×4½×2½-inch loaf pan	6 cups	Four 5×2¼×2-inch loaf pans or a 11×7×2-inch cake pan
9×5×3-inch loaf pan	8 cups	8×8×2-inch cake pan or a 9×2-inch round cake pan
15½×10½×1-inch jelly-roll pan	10 cups	9×9×2-inch cake pan or two 8×2-inch round cake pans or a 9×2½-inch springform pan
10×3½-inch Bundt pan	12 cups	Two 8½×4½×2½-inch loaf pans or a 9×3-inch tube pan or a 9×3-inch springform pan
13×9×2-inch cake pan	14 to 15 cups	Two 9×2-inch round cake pans or two 8×8×2-inch cake pans

 

If the correct-size casserole is unavailable, substitute a baking pan. Again, think about the depth of the ingredients in the dish and lengthen or shorten the baking time accordingly.

 

CASSEROLE SIZE	VOLUME	PAN SUBSTITUTE
1½ quarts	6 cups	8½×4½×2½-inch loaf pan
2 quarts	8 cups	8×8×2-inch cake pan
2½ quarts	10 cups	9×9×2-inch cake pan
3 quarts	12 cups	13×9×2-inch cake pan
4 quarts	16 cups	14×10×2-inch cake pan